These shortbread cookies make a festive treat for Santa Claus.
Toffee Shortbread Cookies
Makes about 18
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- 1 cup butter, softened
- 1 cup plus 2 tablespoons confectioners’ sugar, divided
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup toffee bits
- 1 (4-ounce) bar white chocolate, chopped
- White nonpareils*
- In a large bowl, beat butter, 1 cup confectioners’ sugar, salt, and vanilla with a mixer at medium-high speed until creamy. Beat in flour and toffee bits just until combined (dough will be crumbly). Shape dough into a disk; wrap in plastic wrap, and refrigerate for 4 hours or until firm.
- Preheat oven to 325°. Line baking sheets with parchment paper.
- On a clean work surface, sprinkle remaining 2 tablespoons confectioners’ sugar. Roll dough to ¼-inch thickness, and cut out using Christmas tree cookie cutters, re-rolling scraps to use all dough. Place dough 1½ inches apart on prepared pans.
- Bake for 10 minutes or until edges are lightly browned. Remove from pans, and let cool completely on wire racks.
- In a small microwave-safe bowl, cook chocolate on high in 30-second intervals, stirring between each, until melted and smooth (about 1½ minutes total). Pour into a piping bag, and pipe chocolate onto cookies to resemble garland. Sprinkle nonpareils onto chocolate, gently shaking off excess, and let stand until chocolate has set.
- *We used Wilton Sprinkles White Nonpareils.
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