Christmas Cookie Countdown and Butter-Toffee Crunch Shortbread
Good Sunday morning to everyone. Hope your Thanksgiving was wonderful, delicious, and celebrated with those you treasure most. Mine certainly was. It was a “food” busy few days, but all good. Life doesn’t get any better than being with those you love and eating beautifully prepared food. I was lucky enough to indulge in a full-on turkey banquet twice in three days. I’m not talking leftovers the second day – but two elaborate dinners. Thursday was spent with my husbands family, and by past year’s standards, we were a “smallish” bunch. Just ten of us. As lovely and relaxing as it is to attend at someone else’s home, my refrigerator was bare of leftovers to enjoy over the rest of the weekend. No carcass for soup – no turkey for sandwiches and potpies. So I decided to make a meal of my own and repeat the deliciousness all over again. The wonderful thing about a second Thanksgiving meal is that it gave me the opportunity to try a few new things. I don’t know about your family, but mine longingly await – and expect – the traditional dishes that show up every year. Veer too far from that and the crowd gets rowdy. Since everyone’s initial cravings were met with the first go-round, I decided to change things up just a bit for our second meal. I made a new stuffing recipe, and also introduced a twist on my usual amped-up Libby’s pumpkin pie for Pumpkin Creme Pie from Tom Douglas’s Dahlia Bakery Cookbook via Shauna Sever’s blog. I was very pleased with both and I heard no complaints from my diners.
As we went one by one around the table on Thanksgiving night sharing what each of us is most grateful for, family was right at the top of everyone’s list. I have always been thankful that I was born into such a large family. And then I was blessed a second time when I married into my husband’s family. But relatives aren’t just determined by blood or marriage, they also encompass those we choose to call family. Dear to my heart is my “friend family” and I am so very grateful to have them in my life as well.
Now, to this week’s cookie countdown. I know I am quite late in getting this post out to you but I’m sure you can appreciate that the past week has not run on a normal schedule. Marketing, decorating the house, and more than the usual amount of cooking took up time that would otherwise have been allocated to blogging. And then there was my Sweet Girl’s arrival home from college. Determined to make the most of our time together, I unplugged as much as possible so we could enjoy family time together. Friday was a jammy day. We literally stayed in our pajamas all day, watched movies, knitted, and napped. Those days are precious – and rare – and should be enjoyed whenever possible.
In the small space I found to bake for this week’s Countdown to Christmas cookie, I knew I had to find a recipe that would not be a time consuming undertaking. When “short”on time, shortbread is a great choice. Most shortbread recipes consist of just a few ingredients and a simple process. I flipped through the pages of many of my baking books before finally settling on this cookie. I especially liked that it made such a large amount. The effort/yield ratio is high for these “fingers” – not to mention that they are one of the best shortbreads I have ever tasted. Don’t just take my word for it. I served them along with dessert last night and there were a lot of “oohs and aahs going around the room. One final selling point – shortbread freezes and travels beautifully. I can’t think of one reason NOT to make these cookies.
These cookies are perfect for gift-giving. Make two batches and have enough shortbread for the whole neighborhood or office. Don’t forget loved ones further from home as they are a great choice for shipping.
Butter-Toffee Crunch Shortbread
2 1/3 cups all-purpose flour
2/3 cup rice flour or cornstarch
1/2 teaspoon salt
1 1/2 cups (3 sticks) butter, at room temperature
6 tablespoons superfine sugar*
6 tablespoons tightly packed light brown sugar
3/4 cup butterscotch chips
3/4 cup Heath English Toffee Bits or Skor Bits
2 to 3 tablespoons of superfine sugar for sprinkling on cookies
Preheat the oven to 325˚. Butter the bottom and sides of a 9 x 13-inch metal baking pan. Line the bottom and up the two long sides with a piece of parchment paper. Leave about a 1 -inch overhang over the sides to make removing the cooled shortbread easier. Sift the all-purpose and rice flours together with the salt and set aside.
In the bowl of an electric or stand mixer fitter with a paddle attachment, or in a large mixing bowl with a wooden spoon, beat the butter until very smooth. Gradually add the sugars and cream the mixture until it is very light and fluffy. If using a mixer, transfer the creamed butter-sugar mixture to a large mixing bowl. Add the flour mixture, about 1/2 cup at a time, fully incorporating each addition before adding the next. When the flour is fully incorporated, stir the butterscotch and toffee bits into the dough until they are evenly distributed.
Press the dough firmly into the prepared pan and use the back of a metal spoon to smooth the surface. Prick the dough all over with a fork. Sprinkle 2 to 3 tablespoons of superfine sugar over the top of the dough. Bake the shortbread on the middle rack of the oven for about 45 minutes, then prick the dough again to release any trapped air. Return the pan to the oven for another 15 to 20 minutes, or until the edges are light golden brown, and the center feels just firm to the touch. Watch carefully during the final minutes of baking so that the shortbread does not get too brown.
The shortbread will set to a very firm cookie as it cools, so it must be cut while it is still warm. Cool in the pan on a wire rack for 7 or 8 minutes, then run a sharp knife around the outside of the dough to loosen the edges. Make two long cuts in the shortbread, dividing it evenly into three rectangles, each cut beginning and ending at a short side of the pan. Cutting from the long side to long side, cut the rectangles into about 3/4-inch wide fingers, wiping the knife on a clean towel between each cut. Leave the fingers to cool completely in the pan, then re-cut and transfer them to airtight tins.
Yield: Approximately 45 cookies
* If you do not have superfine sugar, simply place the equal amount of granulated sugar in the bowl of a food processor and process for 1 to 2 minutes.
This dessert is a dangerous item to serve after a filling meal like Thanksgiving. Even though one’s better judgment is sure that there is no more room inside, this delicious treat cannot be denied.
Yum.
Thanks Hun!
As one of the lucky invitees for your second Thanksgiving feast I can only attest to these shortbread cookies as being fantastic, can’t only eat one treat. I am so happy that this was your post today, as you beat me to asking you for the recipe.
I can not wait to make them, AND eat them again.
They are addictive and yummy with a very satisfying chew!
Thank you Mary for another home run.
xoJina
Thanks Jina…and you are so very welcome!
I bet they travel well for those loved ones who live far away…
What a subtle hint ;).
I love that these travel and you can give these as gifts and such, do you have some websites or stores that have cute boxes to put the cookies in?
The green container in the picture is from Green Party Goods http://www.greenpartygoods.com/index.php. Of course it wouldn’t be good for shipping but their website has some great packaging products. Tins are always a great shipping container and make for a nice presentation. Your cookies are sure to arrive safely. They are easy to find this time of year at Michael’s, Jo Ann’s, and there are even some holiday cookie tins sold on Amazon.
Thank you!
Ohh yum! I love how you packaged the bars!
Thanks Lynna. I love coming up with fun packaging ideas.
So wonderful that you had such a great Thanksgiving! Mine was very similar. Now onwards to Christmas!!!
Have I mentioned that I’m a fan of everything you post? I wish you had made these a month earlier so I could have made them for my office bake sale. The bars would have been an absolute hit!
[K]
Aah, thanks Kim. Hard to believe Christmas is just four weeks away. There isn’t enough time in my day to make all the things I would like to post before then. My head has been spinning as to which of the many things to choose, knowing I won’t be able to make them all.
These cookies are made of unicorns and sparkles. They are DELICIOUS!!! They remind me of my grandmother’s Italian neighbor’s cookies. Very nostalgic tasting. I LOVE THEM!
Thank you so much Angela!
Always love the beautiful presentation and stories. Now to try the different variations of the shortbread cookie , wish me luck !
Go for it!…and let me know how it goes. XX
I made these according to your directions and they turned out beautifully! I used 2 Tbsps. of berry/superfine sugar to dust them with and they were sweet enough for our taste. Thank you for this fabulous recipe!
Michelle, I’m so glad you like this cookie! It has become one of my family’s favorites. I’m all for a cookie that offers so much in flavor but requires so little work. Happy Holidays to you and yours.
BUTTER-TOFFEE CRUNCH SHORTBREAD
Perhaps the most decadent cookie I have ever had. Awfully impressive, and dead easy, this is just a good basic brown sugar Scottish shortbread recipe, enhanced with butterscotch and toffee bits. As with any shortbread, the quality and freshness of the butter and flour make all the differences in the flavor and texture.
click on.
https://saradiets.blogspot.com/2020/07/butter-toffee-crunch-shortbread_7.html