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Chocolate Chip and Toffee Shortbread Cookies |
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| Ingredients: |
1 cup butter, softened
1/2 cup powdered sugar, sifted
1/4 teaspoon salt
1 teaspoon vanilla extract
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2 cups all-purpose flour
2 cups mini semi-sweet chocolate chips, divided
3/4 cup Heath toffee chips
1 Tablespoon vegetable shortening
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| Procedures: |
In a mixer, beat the butter, powdered sugar and salt until smooth.
Mix in the vanilla.
On low speed, mix in the flour until combined into a dough.
Fold in 1 cup of the chocolate chips and the Heath chips, by hand.
Divide the dough in half and shape each half into a log about 12" long and 1.5" in diameter.
Refrigerate the logs until firm, up to 3 days.
Cut the logs into 1/4" to 1/2" slices onto parchment paper-covered baking sheets.
Bake at 350o for about15 minutes23 minutes; lightly browned.
Cool completely on the baking sheets.
Melt the remaining 1 cup of chocolate chips and the shortening in a double boiler, stirring frequently, OR microwave in 15-second interval, stirring between each interval, until smooth.
Dip one end of each cookie into the chocolate, using a butter knife to scrape off the excess.
Place the dipped cookies on waxed paper or parchment paper until the chocolate sets.
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| Notes: |
2020-09-16: the dough was made and refrigerated. 2020-09-18: The dough was quite firm coming out of the fridge and needed to sit a bit before slicing.
The chocolate and shortening mixture was melted in a sauce pan and then dabbed on each cookie. Ugly, but tasty.
2020-09-10: Added to our cookbook.
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10/06/2020
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