Chewy Coffee-Toffee Shortbread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Toffee bits give this golden shortbread its slightly chewy texture. This cookie is particularly nice dipped in a cup of coffee. Ingredients:
1 cup butter, softened |
1/2 cup firmly packed light brown sugar |
1 tablespoon instant espresso powder (we tested with café bustelo) |
1 tablespoon hot water |
2 1/4 cups all-purpose flour |
1/8 teaspoon salt |
1/2 cup almond toffee bits (we tested with hershey's) |
Directions:
1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Stir together espresso powder and water. Add to butter mixture, stirring well.
2. Combine flour and salt; gradually add to butter mixture, beating at low speed until blended. Stir in toffee bits. Cover and chill dough 30 minutes.
3. Roll dough to 1/2 thickness on a lightly floured surface. Cut with a 2 1/2 round cutter or Christmas cookie cutter. Place 2 apart on ungreased baking sheets.
4. Bake at 275° for 50 minutes. Cool 2 minutes on baking sheets. Remove to wire racks to cool.
5. Note: If you can't find almond toffee bits in the supermarket, substitute 1/2 cup finely crushed Skor candy bars or crushed Werther's Original candies.
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