Merry Christmas! I thought I would share one of my favorite Christmas cookie recipes. These are so good. They’re actually better when they’re a day or so old. In fact, the first time I made them I had one hot out of the oven (because that’s just the way I eat cookies!) and I was disappointed that they weren’t nearly as good as I’d expected. I put them away in a cupboard and didn’t really think about them again until the next day when I had another, and it was so delicious. I find they work best when done in a food processor with the blade attachment. It cuts up the toffee and the texture turns out perfectly.
I don’t know where I got the recipe from originally, but if you google the name it’s all over the internet. They’re also a really great cookie to make and give away with gifts. Enjoy!
English Toffee Shortbread
These cookies are crumbly with a nutty crunch and a hint of buttery toffee. Perfect to serve with tea.
1 cup flour- 3 tablespoons cornstarch
- 1/4 tsp salt
- 1/3 cup brown sugar
- 1/2 cup unsalted butter
- 2 ounces (1/2 c.) almonds
- 2 ounces (1/2 c.) English toffee (I’ve used Skor bits too)
- sugar for cookie tops
Mix the flour, cornstarch, salt, and brown sugar in a food processor. Add the butter and mix until it resembles a fine meal. Add the almonds and toffee and process until finely ground. Roll out between 2 sheets of waxed paper to 1/4″ thick and cut into decorative shapes with cookie cutter or pastry roller.
Pour sugar on a plate, press cookies in the sugar on one side only. Bake cookies sugar-side up on baking sheet at 350 degrees for 18-20 minutes or until slightly browned. Makes 4 dozen cookies. Cool thoroughly before packaging.
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Toffee + Shortbread can’t be all that bad.
Hope you’re having a great holiday, Lindsay!