Makes 48 cookies
Caramel with toffee and chocolate chips make this shortbread super tasty. Great addition to this year’s Christmas baking.
Ingredients
2 cup butter at room temperature
1 cup icing sugar
4 tsp caramel extract
4 cups sifted flour
2 cups mini chocolate chips
1 cup skor bites
Directions
Preheat oven to 350°F
Line 2 baking sheets with parchment paper and set aside
Using mixer, cream butter and icing sugar until light and fluffy
Add in caramel extract and beat until smooth
Turn mixer on low and slowly add flour, mixing just until dough forms
Fold in chocolate chips and toffee bits
Make 1 inch balls and place on baking sheet one inch apart
Press down lightly on each ball to give cookies a slightly flat surface. I use the bottom of measuring cup.
Bake for 12 – 14 minutes until cookies are firm to the touch and just golden around the edges
Let the cookies cool 5 minutes on baking sheet before moving cookies to cooling rack
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