Butterscotch Shortbread Cookies
These Butterscotch Shortbread Cookies combine a melt-in-your-mouth shortbread base with rich butterscotch chips and crunchy toffee bits. Chilled into a log and sliced into neat rounds, these buttery cookies bake up with crisp edges and a soft, tender center for a cozy, sweet treat.
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Butterscotch Shortbread Cookies
Ingredients:
| Ingredient | Quantity |
| All-purpose flour | 1 3/4 cups |
| Cornstarch | 1/2 cup |
| Salt | 1/4 teaspoon |
| Butter, softened | 1 cup |
| Powdered sugar | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Butterscotch chips, finely chopped | 2/3 cup |
| Toffee bits | 1/2 cup |
Step-By-Step Directions:
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Whisk dry ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, and salt. Set aside.
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Cream butter and sugar: In a large bowl, beat the softened butter and powdered sugar together until smooth and creamy, then stir in the vanilla extract.
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Form dough: Gradually add the flour mixture to the butter mixture, stirring just until a soft dough forms. Fold in the chopped butterscotch chips and toffee bits until evenly distributed.
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Shape and chill: Transfer the dough onto plastic wrap and shape into a log about 2 1/2 to 3 inches in diameter. Wrap tightly and refrigerate for 1 to 2 hours until completely firm.
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Prep oven and pan: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Slice log: Unwrap the chilled log and slice into 1/4-inch thick rounds, rotating the log a quarter-turn between cuts to keep the slices round. Place the rounds 2 inches apart on the prepared baking sheet.
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Bake: Bake for 10 to 12 minutes, until the edges are lightly golden and the centers remain pale.
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Cool and serve: Let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
