I have to say I am pretty picky when it comes to my Christmas shortbread, it must be my Scottish heritage in my DNA. For years I have made a recipe handed down by a wonderful family friend who is no longer with us. George’s recipe is a classic and will always hold a special place in my heart. But the combination of toffee bits and shortbread was too hard to resist. I wouldn’t say these would ever replace a classic traditional rolled shortbread cookie, but if you love toffee and shortbread you will love these cookies and I bet you can’t eat just one.
2 cups salted butter or 1 lb. softened to room temperature
1 cup icing sugar
¼ tsp. salt
2 tsp. good vanilla extract
3 ½ cups of all purpose flour
½ cup white rice flour
1 pkg. skor bits
Preheat oven to 350°
In the mixing bowl of a stand mixer, cream together butter, icing sugar and salt until completely smooth. Mix in vanilla.
Meanwhile, sift together the flours. On low speed gradually add the flour until combined and a stiff dough is formed. Lastly add skor bits or low and process just until distributed through the dough with just a few turns of the mixer.
With a cookie scoop shape dough into small balls. Place on parchment lines cookie sheets about 2 inches apart. Press down with the bottom of a floured glass or measuring cup. Bake for 14-17 minutes until fairly firm to the touch and just starting to brown at the edges. Cool completely before removing from the cookie sheets.
Makes 48 cookies.
Note: I like to just bake ½ the dough and freeze the remainder for another time. Just remove the dough from the freezer, thaw overnight in the fridge, then remove from fridge and let the dough come to room temperature then proceed as usual with the scooping and baking. An easy way to have freshly baked shortbread in no time and virtually not mess.