Toffee Chocolate Shortbread

 

I recently bought several LorAnn bakery emulsions.  Have you heard of them? They are flavorings that don’t fade in intensity after baking, as alcohol based extracts do.  I really wanted to experiment with the Butter Vanilla emulsion and use it in something that would highlight the flavor.  I normally don’t go for shortbread, but I didn’t have any eggs, so it fit the bill. I added toffee bits to give it some caramelization. Toffee bits are my secret weapon for cookies – they take them to another level.  Let’s see how Butter Vanilla works…

 

Check out the verdict at the end of the post!

Toffee Chocolate Shortbread

Adapted from here.

Ingredients

1 cup salted butter, softened

2/3 cup icing (confectioner’s) sugar

1 teaspoon LorAnn Butter Vanilla (or vanilla extract)

2 cups flour

1/3 cup toffee bits

1/3 cup finely chopped dark chocolate

Directions

1.  In a stand mixer, beat butter for a minute until fluffy. Add sugar and beat until fluffy.

2.  Add vanilla and beat until incorporated.

3.  Add flour and mix on low just until incorporated.  It will have a crumbly texture.

4.  Fold in toffee bits and chopped chocolate.

5.  Put in a ziplock bag (10.5” x 11”) and roll out with a rolling pin with the bag open so that the dough spreads evenly in the bag.  Close and refrigerate overnight.

To bake:

6.  Preheat oven to 350 degrees F.

7.  Open bag by slicing the sides.  Cut into squares (I got 24).  Dock with a fork (prick with a fork so that it pierces to the bottom of the cookie).

8.  Bake on a cookie sheet for 14 minutes – an extra minute or 2 if you like more caramelized edges.  Cool on baking sheet for 10 minutes before cooling on a rack.

 

Ready to pack into a ziplock.

Verdict: These were great! Crispy with caramelized edges. The Butter Vanilla emulsion gave it a subtle vanilla flavor that fit the cookie well.  Some of the other emulsions are strong, so it was nice that this one was more subtle and natural tasting.  I loved how there are such few ingredients in shortbread but the end cookie is soo good!

Cookie Exchange Part 1

I organized a cookie exchange at work with Christmas music and everything!  We all baked goodies and brought them to exchange. It was a lot of fun and we got to share where the recipes came from.  I thought it would be nice to share these tasty recipes with everyone.  I tasted all of them and they were delicious! I hope you have fun making these as I did eating them!

Two Grandma’s Gingersnaps

From Helen

Grandma Grace’s Gingersnaps

Ingredients

1 cup white sugar + extra for rolling the dough in

1 cup brown sugar

½ cup cold water

1 cup dark molasses

1 cup shortening or butter

3 tsp baking soda

2 tsp ginger

4 ½ cups flour

Directions

1.  Preheat oven to 350 degrees F.

2.  Mix all ingredients and roll into balls.

3.  Roll balls in sugar ad place on baking sheet.

4.  Bake for 12-15 minutes.

5.  Cool on racks.

Grandma Norma’s Gingersnaps

Make 3-4 dozen

Ingredients

¾ cup butter

1 cup white sugar

1 egg

4 Tablespoon molasses

2 teaspoon baking soda

2 cups flour

1 teaspoon each of ground ginger, cinnamon, clove

½ teaspoon salt

Directions

1.  Preheat oven to 350 degrees F.

2.  Cream butter and sugar.

3.  Beat in egg, then molasses.

4.  In another bowl, mix together flour, spices, salt, and soda.  Add to wet ingredients and mix.

5.  Form balls and roll in sugar.

6.  Place on an ungreased baking sheet and bake for 10-12 minutes.

7.  Cool on sheet for 5 minutes, then cool on rack.

“Mud & Snow” Whole Grain Shortbread

By Michael

Makes about 50 2-inch diameter cookies

 

Ingredients

4 cups whole grain flour

2 cups unbleached all-purpose flour

1 ½ cups sugar, or to taste

¾ teaspoon salt, or to taste

3 cups unsalted butter, softened

6 teaspoon vanilla extract, or to taste

¼ cup dark chocolate shredded, or to taste

2 Tablespoon icing sugar, or to taste

Directions

1.  Mix dry ingredients (except for chocolate & icing sugar) together in a large bowl.

2.  Add wet ingredients to the bowl.

3.  Gently and gradually incorporate all the ingredients with your hands until mixture can be shaped into a large smooth ball. If mixture is too crumbly, add a bit more softened butter. If mixture is too wet, ad a bit more flour.

4.  Preheat oven to 325 degrees Fahrenheit.

5.  Roll out ball over a large flat smooth surface to just under ¼ inch thickness.

6.  Use a cookie shape to make the cookies.

7.  Sprinkle chocolate over the top of the cookies.

8.  Place on baking sheet & bake for approx. 30 minutes, checking underside & turning every 10 minutes.

9.  Take cookies out of the oven & let cool on a tray.

10.When cookies are cooled down, dust icing sugar over their tops.

Lavender Shortbread Cookies

By Lindsay Zibrik

Yields: 2 dozen.

Ingredients

1 ½ cups butter, softened

2/3 cups granulated sugar

¼ cup confectioners sugar, sifted

2 Tbsp. fresh or dried lavender, finely chopped

1 Tbsp. fresh mint leaves, chopped (optional)

1 tsp. - 1 Tbsp. lemon zest, grated and chopped (adjust to taste)

2 ½ cup all-purpose flour

½  cup cornstarch

1/4 tsp. salt

Directions 

1. Cream butter and sugars. Mix in lavender, mint and lemon zest. 

2. Combine flour, cornstarch and salt. Mix dry ingredients into butter mixture until well blended. 

3. Divide dough into 2 balls, wrap in saran wrap and flatten to 1" thick. Refrigerate until firm (approx. 1 hour). 

4. Preheat oven to 325°F. Roll out dough on a lightly floured surface to 1/4" thickness. Cut cookies and place on cookie sheets (or use a cookie press, if desired). 

5. Bake 18-20 minutes until cookies are just starting to brown - do not over bake!

Stay tuned for Part 2!