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 cookies recipe!
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 to a friend. 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 and this shortbread cookies recipe is such a dream when dipped in dark chocolate.
This shortbread cookies recipe comes together brilliantly with the dark chocolate and toffee. That being said, the chocolate dip does not need to be done.
The flaky sea salt is fine to skip as well if you don’t have flaky sea salt or don’t feel like adding that portion.
More Christmas Cookies:
- Eggnog Madelines
- Triple Chocolate Meringue Cookies
- Chocolate Brownie Cookies
- Milk and Cookie Bars for Santa
What are your favourite seasonal cookies?
Classic shortbread cookies recipe 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 optional
Preheat oven to 350° F.
Place flour, brown sugar, cornstarch, and salt in a food processor and blend briefly to combine. Place butter pieces and vanilla 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 in the wax paper 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 8-15 minutes. Let cool for 5 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. I do this 3-5 times depending on how well the cookie dough comes together.
Be sure to check out all the cookies featured in this cookie exchange!
Fig & Bleu | Cornmeal & Cherry Shortbreads