Skor Shortbread Cookies

So I've decided that chocolate bars and cookies are clearly a winning combination.  To stick with a good thing, I tried the Shortbread Meltaway recipe from the Robin Hood website which uses Skor toffee bits.  Thanks to Corri for letting me know about this recipe!  It was quick and easy to make.  I am developing a love-hate relationship with my KitchenAid mixer (aka Martha).  I love everything about her really...just hate that the process of making cookies has become so easy.  Time to start freezing instead of eating!

Shortbread Meltaways

Ingredients

1 cup unsalted butter, softened 250 mL 1/2 cup icing sugar 125 mL 2 tsp vanilla 10 mL 1 3/4 cups ROBIN HOOD® All Purpose Flour 425 mL 1/2 cup CANADA® Corn Starch 125 mL 3/4 tsp baking powder 3 mL 1/4 tsp salt 1 mL 1 cup CHIPITS®*SKOR®* Toffee Bits 250 mL

Preparation

PREHEAT oven to 350ºF (180ºC). Line cookie sheets with parchment paper. BEAT butter, icing sugar and vanilla until creamy. In a separate bowl, combine flour, corn starch, baking powder and salt; stir half into butter mixture. Stir in toffee bits and remaining flour mixture. ROLL heaping tablespoonfuls (15 mL) of dough into balls. Place on prepared cookie sheets, spacing about 2” (5 cm) apart. BAKE in centre of preheated oven for 15 minutes or until lightly golden. Let cool on pan for 5 minutes. Dust with more icing sugar if desired. Martha whipped up the dough in no time at all. What the bag looks like for the Toffee pieces.  The recipe on the package also looks intriguing. The cookie dough rolled up easily. The yummy cookies ready to be eaten!

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