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12.14.2012

Brown Sugar Shortbread Cookies Dipped in Milk Chocolate



When I was little my parents often received one of those store bought Christmas tins of shortbread cookies. I was the only one besides my mom who ate them. Shortbread has always been one of my favorite cookies.

This year instead of using granulated sugar in my cookies I opted to go with brown sugar to give them a  toffee flavor. I then dipped them in some milk chocolate (left over from the cookies I shared yesterday!) and then sprinkled them with crumbled heath bar bits.

I think I ate 2 whole sticks of butter in 24 hours..... I ate the entire plate of cookies by myself! As my boys would say.... "What a pig hog!"

They are so good, I strongly recommend you make them. These cookies are also part of Cookie Week. A group of my favorite ladies are sharing their favorite cookie swap cookies, all week long. Check out my friend Kirsten's blog for some great cookie related giveaways! While your at it... go check out Megan's as well... she has 12 days of giveaways going down! During Cookie Week, every cookie swapped Glad is donating $1 to Cookies for Kids Cancer.



Brown Sugar Shortbread Cookies Dipped in Chocolate and Toffee

Ingredients:

2 cups flour
1 cup room temperature butter
2/3 cups dark brown sugar
1/2 tsp salt
1 cup milk chocolate chips
1/2 cup heath bar bits or toffee bits of any kind

Directions:

In the bowl of your electric mixer using your paddle attachment mix flour, butter, and salt together until very crumbly looking. It may take a few minutes for the butter to work into the flour and it may appear to be very dry. This is ok!

Remove from mixer and inside the bowl kneed the dough with your hands until it comes together and has moistened into a cookie dough. 

On  a parchment paper lined cookie sheet shape dough into a large rectangle about 1/2 inch thick. 

Using a tooth pick score lines for where you want to cut the cookies and add little holes to each one. I poked mine about 4 times per cookie. 

Bake at 375 for about 15 minutes or until they are golden around the edges. 

Remove from oven and cut along the lines you made before baking. Allow to cool completely before removing from cookie sheet.

Mean while in a double boiler add in chocolate and allow to melt, mixing constantly until smooth.

Dip cooled cookies into chocolate and place on a pieces of parchment paper. Sprinkle with toffee bits and allow to cool. 

Enjoy with a cup of tea or coffee.... or cookie swap them!
            
  
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4 comments:

  1. These looks really yummy, I especially like the addition of the toffee :)

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  2. I have never even considered or thought of Brown Sugar shortbread...incredible.

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  3. Shortbread has always been one of my favourite things too, and your version looks AMAZING! I hope I get around to these this holiday season!

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  4. I can see how you ate an entire plate of these! Yum!

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