Imagine a cookie that combines the buttery richness of classic shortbread with the sweet crunch of toffee and the nutty warmth of almonds - sounds like heaven, right? These Almond Toffee Shortbread Cookies are about to become your new obsession! Whether you're a seasoned baker or a curious kitchen novice, this recipe promises to deliver a delectable treat that will have everyone begging for more. Get ready to transform your ordinary baking routine into an extraordinary culinary experience that'll make your taste buds dance with joy!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup toffee bits
- 1/2 cup sliced almonds
Instructions
- Ensure all ingredients are at room temperature before beginning. Take the unsalted butter out of the refrigerator approximately 30 minutes prior to starting.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together the softened unsalted butter and powdered sugar using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Gradually add the all-purpose flour and salt to the butter mixture. Mix on low speed until just combined, being careful not to overmix.
- Gently fold in the toffee bits and sliced almonds using a spatula, distributing them evenly throughout the dough.
- Transfer the dough onto a lightly floured surface. Roll the dough to approximately 1/4 inch thickness.
- Use a cookie cutter or knife to cut the dough into desired shapes. Place the cut cookies about 1 inch apart on the prepared baking sheets.
- Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, store the cookies in an airtight container at room temperature for up to 5 days.
Tips
- Temperature is Key: Always use room temperature butter for the smoothest, most consistent dough. Let it sit out for 30-45 minutes before baking.
- Don't Overmix: Mix your dough just until ingredients are combined to keep your cookies tender and delicate.
- Chill for Perfection: If time allows, refrigerate the dough for 30 minutes before rolling and cutting. This helps prevent spreading and maintains cookie shape.
- Even Thickness Matters: Use a rolling pin with guide rings or wooden dowels to ensure uniform 1/4-inch thickness for consistent baking.
- Watch Closely: Shortbread can quickly go from golden to burnt. Start checking at 12 minutes and remove when edges are just lightly golden.
- Cooling is Crucial: Let cookies cool completely on the wire rack to develop their perfect texture and prevent crumbling.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 14g
Protein: 2g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 25mg
