Saturday, April 1, 2017
Saturday Afternoon Baking - Toffee Shortbread
½ cup butter softened
⅓ cup sugar
1 tsp vanilla
1¼ cups all-purpose flour
¼ teaspoon sea salt
1/2 cup toffee candy crumbs
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
Cream the butter in the bowl of an electric mixer. Add the sugar and beat until fluffy, scraping down the sides of the bowl as needed. Add vanilla. Add the flour and salt and mix until just combined. Add Toffee candy crumbs. Combine. Turn the dough out onto a floured surface and flatten into a 1” disk. Roll the dough on a lightly floured surface until about ¼“ thick.
Cut out in desired shapes. Transfer to the baking sheet and bake for 10 minutes or until the edges are lightly browned.
Remove from the oven and transfer the cookies to wire racks to cool.