Toffee Shortbread Cookies
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| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
cookies
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Ingredients
- 1 cup butter, softened
- 1 cup Sugar
- 1 tsp vanilla extract
- 1 egg room temperature
- 2 1/2 cups all purpose flour
- 1 1/2 cup Heath toffee bits
Ingredients
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Instructions
- Cream butter and sugar together.
- Add in the egg and extract and mix until well combined.
- Stir in flour, mixing until fully incorporated. If dough appears too dry, add a teaspoon of water at a time until it comes together.
- Fold in Heath toffee bits.
- Divide dough in half and pl ace on top of a sheet of plastic wrap. Form the dough into a log about 6 inches long and 1.5 inches in diameter. Wrap each log with the plastic wrap and refrigerate dough rolls for 1-2 hours or until nice and firm.
- Preheat oven to 375 degrees.
- Line baking sheet with parchment paper.
- Remove plastic wrap from rolls and cut into ¼ inch slices.
- Place slices about 2 inches apart on cookie sheet.
- Bake for 8 minutes or until lightly browned.
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