Butterscotch Shortbread

This recipe was duplicated after sampling these tender cookies in a specialty store. This version has lots of toffee bits and butterscotch chips. They are perfect for giving away dozens as home-baked gifts.


4 1/2 dozen (54 servings)


1 cup butter, softened
1/2 cup confectioners' (powdered) sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
1/2 cup butterscotch chips, finely chopped
1/2 cup milk chocolate English toffee bits


In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine the flour, cornstarch and salt; gradually add to creamed mixture and mix well. Fold in butterscotch chips and toffee bits. Cover and refrigerate for 1 hour or until easy to handle.

Preheat the oven to 350°F (177°C).

On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with a floured 2-inch fluted round cookie cutter. Place 1 inch apart on ungreased baking sheets.

Bake for 10 to 12 minutes or until lightly browned. Remove to wire cooling racks.

Estimated Time

Preparation Time: 30 minutes
Chill Time: 1 hour
Bake Time: 10 minutes/batch

Additional Information

For easier cleanup, line baking sheet with cooking parchment paper or silicone baking mat.

Nutritional Information

Amount per serving (1 cookie): Calories 76, Fat 5 g (Saturated Fat 3 g), Cholesterol 10 mg, Sodium 45  mg, Carbohydrate 8 g, Trace Fiber, Protein 1 g. Diabetic Exchanges: Fat 1, Starch 1/2.

Recipe Courtesy Of

Sandra McKenzie, Braham, Minnesota

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