It’s time. Christmas is a little over two weeks away.
Time to get your baking game on.
What’s better than toffee? How about a cookie that looks like toffee.
If you’re a shortbread fan, you’re going to love this cookie. Instead of individual cookies, it’s made in a jelly rolls pan and then the pieces are broken off to look like toffee. If you like, you can cut it into neat little squares. It keeps for a couple of weeks in the fridge or on the counter tightly wrapped in a container. I loved it wrapped up in a little box with tissue. Perfect for gift giving. Oh, and did I mention, it takes about 30 minutes, start to finish. That’s less time than it takes to run to the store and buy a gift box of chocolates.
And you can stay in your jammies. Really now.
Christmas Shortbread Toffee Cookies
- 1 cup butter, room temperature
- 3/4 cup brown sugar, packed
- 1/3 cup cornstarch
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoons vanilla
- 2 cups chopped pecans or walnuts
- 2 cups chocolate chips , milk or semi sweet
- Pre heat oven to 350 and place rack in center of oven.
- Beat butter and brown sugar until combined. Add cornstarch, flour, salt, vanilla and one cup chopped nuts. Mix just until combined.
- Press mixture into a greased jelly roll pan or other large cookie sheet, the dough should measure about 12x14 in the pan. I used a small floured rolling pin to spread the dough evenly once it was patted out in the pan. Then I formed the edges of the dough with my hands.
- Bake for about 20 minutes, or just until edges are slightly golden brown.
- Remove from oven and immediately place chocolate chips on top of shortbread. Let stand for a few minutes, and then spread chocolate until cookie layer is covered. Sprinkle immediately with nuts.
- Let cool until chocolate is set and cookie is completely cooled.
- Break or cut up and enjoy.
-You may set the pan in the fridge to cool faster.-If you are storing for later use, and want to remove from pan, layer the pieces with wax or parchment paper in between.