Chocolate Nougat Shortbread |
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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 6 |
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I plan to make this recipe for Christmas. Yield unknown at this time. Source: Another Cup of Sugar, Anna Olson Ingredients:
1 cup butter, room temperature |
1/2 cup icing sugar, plus |
2 tablespoons icing sugar |
1/4 cup cornstarch or 1/4 cup rice flour |
1 1/2 cups all-purpose flour |
1/2 teaspoon salt |
1 teaspoon vanilla extract |
toblerone chocolate bar (chocolate nougat candy bar) |
Directions:
1. Preheat oven to 350°F
2. Beat butter until light and fluffy.
3. Sift in icing sugar and beat again until fluffy, scraping down sides of bowl often.
4. Sift in cornstarch or rice flour and blend well.
5. Sift in all-purpose flour and salt; mix until dough comes together. Stir in vanilla.
6. Spoon large teaspoonfuls of cookie dough onto ungreased cookie sheets (or parchment-lined baking sheets), leaving 2 inches in between cookies.
7. Press triangle of chocolate bar into centre of each cookie and bake for 18-20 minutes, until bottoms brown lightly. Remove from cookie sheet to cool.
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