Recipe: Tasty Milk Chocolate Dipped Toffee Shortbread Cookies

Milk Chocolate Dipped Toffee Shortbread Cookies. Great recipe for Milk Chocolate Dipped Toffee Shortbread Cookies. These are buttery classic shortbread cookes studded with toffee chips then dresses up with a dip in chocolate. a delicious fusion of flavor for the simp;e shortbread cookie In a double boiler, melt chocolate and vegetable shortening until smooth. Sprinkle with additional skor bits before the chocolate dries.

Dip half of each cooled cookie into melted chocolate. Chocolate Dipped Toffee Pecan Shortbread Cookies one of the ultimate holiday treats! I don't know if shortbread gets any better! You can have Milk Chocolate Dipped Toffee Shortbread Cookies using 7 ingredients and 9 steps. Here is how you cook that.

Ingredients of Milk Chocolate Dipped Toffee Shortbread Cookies

1. Prepare 1 cup (2 sticks) of room temperature butter.
2. It's 1/2 cup of confectioners sugar.
3. It's 1 teaspoons of vanilla extract.
4. It's 1/4 teaspoon of salt.
5. It's 2 of cupsall purpose flour.
6. It's 3 of ]4 cups Heath toffe chips.
7. It's 8 ounces of milk or dark chocolate. Melted.

Unwrap refrigerated cookie dough and cut into thin slices. Place onto a cookie sheet lined with parchment paper. Place cookies on a wire rack to cool. Dip one side of each cookie into the melted dark chocolate candy melts and place on to wax paper to set the chocolate.

Milk Chocolate Dipped Toffee Shortbread Cookies instructions

1. Preheat the oven to 350. Line baking sheets with parchment paoer.
2. Beat butter, sugar and vanilla in a bowl until combined''.
3. Bear in flour and sugar until mixed then fold in toffee chips'.
4. Press into a mass refrigerate to firm up if needed.
5. Roll into 1 inch balls. Place on prepared pan and flatten each ball into a disk. Bake 11 tp 15 minutes until golden. Cool in pan 5 minyres befure transferring to Rachel to cool compleatly.
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7. Dip one bed if sach cookie in me,melted chocolate, dry on parchment paper. Refrigerate to set Chocolate quickly.
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I love toffee in all baked goods. It becomes soft, almost gooey-like, and is a perfect complement to the salted chocolate. Milk chocolate would also work for dipping these cookies, but I love dark chocolate and find that it doesn't add a ton of additional sweetness and pairs with flaky salt a bit better. Unwrap refrigerated cookie dough and cut into thin slices. Place onto a cookie sheet lined with parchment paper.