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The ingredients needed to make Milk Chocolate Dipped Toffee Shortbread Cookies:
- Provide 1 cup (2 sticks) room temperature butter
- Get 1/2 cup confectioners sugar
- Prepare 1 teaspoons vanilla extract
- Provide 1/4 teaspoon salt
- Prepare 2 cupsall purpose flour
- Get 3 ]4 cups Heath toffe chips
- Take 8 ounces milk or dark chocolate. Melted
Steps to make Milk Chocolate Dipped Toffee Shortbread Cookies:
- Preheat the oven to 350. Line baking sheets with parchment paoer
- Beat butter, sugar and vanilla in a bowl until combined''
- Bear in flour and sugar until mixed then fold in toffee chips'
- Press into a mass refrigerate to firm up if needed
- Roll into 1 inch balls. Place on prepared pan and flatten each ball into a disk. Bake 11 tp 15 minutes until golden. Cool in pan 5 minyres befure transferring to Rachel to cool compleatly
- Dip one bed if sach cookie in me,melted chocolate, dry on parchment paper. Refrigerate to set Chocolate quickly
They are buttery, crispy and full of flavor! Dip the cookies into each chocolate, milk at one end and white on the other, then let any excess drip off before returning them to the rack to set. Will keep in an airtight tin for up to four days. Dip half of each cookie in the chocolate, then shake off the extra and lay flat on a parchment-lined baking sheet. Tips for making toffee shortbread cookies: Use HIGH quality butter: the main ingredient in shortbread cookies is butter — use a good brand and avoid any margarines/butter spreads.; Don't skimp on the chilling time: chilling shortbread cookies are vital to the end result as far as texture and flavor; don't rush this step!; Roll even "logs" of dough: the more even and uniform your logs.
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