A Twist on Shortbread

My boyfriend looooves shortbread. And butterscotch. One of my favorite features of Pinterest is the little search bar that brings up TONS of results for just one word. I usually start with just one ingredient that is on my mind and try to find something to make from there. In this case, I searched butterscotch and found this amazing recipe for butterscotch shortbread cookies. They are amazingly simple and fun to make. On top of that, they are probably the best cookies we've had in a while. (2 dozen were eaten up in just a few days!)

Butterscotch Shortbread Cookies

(Original recipe from 

kokocooks)

Recipe:

1 c butter, softened

½ c powdered sugar

1 tsp vanilla

1 ¾ c all-purpose flour

½ c cornstarch

¼ tsp salt

½ c butterscotch chips, finely chopped

½ c toffee bits (I used finely chopped cinnamon candied almonds instead)

Kosher salt for sprinkling
1. In a large bowl, cream the butter and powdered sugar together until light and fluffy. Beat in vanilla. In a separate bowl, combine the flour, cornstarch, and salt. Gradually add dry ingredients to the butter mixture and mix well. Fold in butterscotch chips and toffee bits. Cover and chill for 1 hour.
2. Roll out dough on a lightly floured surface to ¼” thickness. Cut into desired shapes, and place on  baking sheets lined with parchment paper. Sprinkle a few salt crystals onto each cookie. Bake at 350 until lightly browned, about 10-12 minutes. Cool on wire racks.