If you want a cookie that crumbles in your mouth that is rich, buttery and flavorful then a shortbread cookie is the way to go.  These shortbread cookies though pack an almost "otherworldly" flavor thanks to the butterscotch and toffee bits that make every bite

This shortbread dough is very lightly sweetened with only half a cup of powdered sugar and this allows for all the other flavors to come through. The dough keeps pretty well and this recipe makes quite a few so proceed with caution and save some dough for the proverbial rainy day. The beauty with shortbread cookies is that they can pretty much take on any flavor profile you wish to attach to them and you will be hard pressed to find anything quite like it. 

I've played with several shortbread recipes over the course of time and have found that the simplest substitutions enhance the most amazing of textures. Deducting some of the flour content and replacing it with cornstarch helps create the classic shortbread crumbly texture due to the fact that the cornstarch "softens" the proteins in the flour taking away some of the gluten forming factor and allowing the mixture to become more crumbly. Also, while you can use sugar in your shortbread recipes, i use confectioners sugar simply because it produces a better cookie texture. Oh, and one more thing, whatever you do, do not over bake these cookies, they don't spread like classic cookies and really do not require much time in the oven so please follow the timing and watch your cookies.

Oh, and by the way lest I forget, the hardest thing you will have to do with this recipe is finely chopping the chips. This is important because neglecting this step will lead to difficulty in cutting into the dough.   Once that is done, you are on easy street, so let's get to it.


1 3/4 cups all purpose flour

1/2 cup cornstarch

1/4 teaspoon salt

1 cup softened butter

1/2 cup powdered sugar

1 tsp vanilla extract

2/3 cups butterscotch chips ( finely chopped) 

1/2 cup heath toffee bits


1. In a medium size bowl, mix together flour, salt, and cornstarch;

2. Cream softened butter and powdered sugar until light and fluffy and add vanilla extract;

3. Slowly add flour mixture to creamed butter making sure to combine properly;

4. Stir in butterscotch chips and toffee  bits;

5.Place dough on a sheet of plastic wrap and form the dough into a log about 3 inches in diameter and wrapping in the plastic wrap. Refrigerate till firm (about 1 to 2 hours)

6. Preheat oven to 350 degrees and line baking sheet with parchment paper;

7. Remove rolls from wrap and cut into approximately 1/4 inch slices and place about 2 inches apart on the prepared cookie sheet;

8. Bake for 10 to 12 minutes or until cookies are lightly brown on the sides. Remove from oven and let cool on the pan for a couple of minutes before moving to a wire rack for complete cooling.

Wishing you all things sweet, 



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