Slice and Bake Butter Toffee Shortbread Cookies

• Baking & Spices

  • 285 g All-purpose flour
  • 1/2 tsp Salt
  • 1/2 cup Sugar
  • 1 1/2 tsp Vanilla extract, pure

• Dairy

  • 1 cup Butter, unsalted

• Desserts

  • 1/2 cup Toffee bits

• Other

  • ⅛ teaspoon ground mahlab (optional

Found on anediblemosaic.com

Description

Ingredients

• 1 cup (8 oz/227 g) unsalted butter, at room temperature
• ½ cup (100 g) sugar
• 1½ teaspoons pure vanilla extract
• ½ teaspoon salt
• ⅛ teaspoon ground mahlab (optional)
• 285 g/10.05 oz (about 2¼ cups) all-purpose flour
• ½ cup (4 oz/115 g) toffee bits

Directions

• Cream together the butter and sugar in a large bowl. Beat in the vanilla, salt, and mahlab, and then the flour. Stir in the toffee bits.
• Roll the dough into a log about 12 to 14-inches long, wrap it in plastic wrap, and refrigerate until chilled (about 2 hours in the fridge or 20 minutes in the freezer).
• Preheat the oven to 325F and line 2 large baking sheets with parchment paper or silpat liners.
• Slice the dough into slices about ¾-inch thick and arrange them on the prepared baking sheets. Bake until the cookies are sandy colored on the bottom and along the outside but not browned, about 20 to 25 minutes.
• Cool completely on the trays before removing.