It’s holiday baking season and what’s Christmas without cookies? Good old St. Nick would probably have a thing or two to say about no cookies come Christmas Eve. This is one dreamy shortbread cookie recipe!
I have a whole week stuffed with amazing cookies planned and this is a worthy start. I was beyond excited when my friend Kate from The Wood and Spoon asked if I wanted to participate in a real life cookie exchange with other food bloggers.
I was a huge yes and immediately started scheming on what kind of cookies I would send out.
I wanted to ship my fellow food blogger Teri at No Crumbs Left something festive, but outrageously delicious. I hope she thinks these Salted Chocolate Dipped Toffee Shortbread Cookies live up to expectations!
Big thanks to Rebecca from Displaced Housewife for hosting this cookie party!
Shortbread is fairly common during the holidays and is my husband’s favourite cookie. My husband is still refusing to eat any other desserts currently as he claims these cookies were “the best I’ve ever eaten”.
Which is great, because that means more treats for me but I did feel a tiny bit sad about shipping almost all of these to the mid-west. Shortbread pairs perfectly with tea and if you’re into scotch I highly recommend a few shortbread cookies with a finger of scotch.
I love toffee in all baked goods. It becomes soft, almost gooey-like, and is a perfect complement to the salted chocolate. Milk chocolate would also work for dipping these cookies, but I love dark chocolate and find that it doesn’t add a ton of additional sweetness and pairs with flaky salt a bit better.
Don’t skimp on the dip. Shortbread is great, but it’s exceptional when dipped in chocolate.
What are your favourite seasonal cookies? I’ve got a couple of good ones to share with you later this week – be sure to pop back for more cookies!
Classic shortbread cookies upgraded with toffee pieces and dipped in dark chocolate with a sprinkling of flaky sea salt.
- 1 cup all-purpose flour
- 1/3 cup firmly packed brown sugar
- 2 1/2 tbsp cornstarch
- 1/8 tsp sea salt
- 1/2 cup chilled unsalted butter, cut into 1/2" pieces
- 1 tsp vanilla extract
- 1/4 cup toffee (SKOR) pieces
- 6 oz. dark chocolate (at least 60% cocoa), broken or cut into 1" pieces
- 1 tsp flaky sea salt to sprinkle on chocolate
Preheat oven to 350° F.
Place flour, brown sugar, cornstarch, and salt in a food processor and blend briefly to combine. Place butter pieces in the food processor and pulse until mixture resembles a fine meal. Add toffee pieces and briefly pulse until mixed through.
Transfer the dough to a large piece of wax paper and top with another sheet of wax paper. The dough at this point is extremely crumbly. Fold the dough over onto itself 2-3 times so that the butter melts a bit and brings the dough together. Roll dough out until 1/4" thick*.
Using a 2" circular cookie cutter (or the shape of your choice) cut out as many cookies as possible. Transfer cookies to a baking sheet (lined with non-stick paper, but ungreased), spacing about 1". Gather scraps together, preroll and cut out more cookies. Repeat until dough has been used up.
Bake cookies until just starting to colour, about 17-20 minutes. Let cool for a few minutes then transfer to a wire rack to cool completely.
Once cookies are completely cooled, melt chocolate pieces in short bursts (20-30 seconds) in the microwave. Dip cooled cookies part way into the melted chocolate. Place on a wire rack and lightly sprinkle with flaky sea salt.
Cookies will keep for up to 5 days in an airtight container.
* I rolled the dough out, cut out cookies from the middle, less crumbly section and then rolled the rest back together to form the dough properly.
Be sure to check out all the cookies featured in this cookie exchange!
Fig & Bleu | Cornmeal & Cherry Shortbreads