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If I was trying to impress you, I might tell you.........well, I just might tell you how I worked for weeks developing these delicious cookies: testing, tweaking, experimenting and doing trial runsuntil I reached a phenomenal final result. Or how a carefully selected panel of taste-testers judiciously sampled each variation, meticulously critiquing them before this presentation to you.
But since none of the above is true and these cookies came about quite by accident, my post today is simply to share an incredibly delicious treat. You see over the weekend, I was preparing a favorite shortbread cookie recipe to serve with aBlueberry-Key Lime Sorbet(recipe this week!). While preparing the simple, four ingredient shortbread dough, I noticed a bag oftoffee bitssitting on the counter. That innocent bag got creativity rolling. When I glanced at the sea salt container next to the oven......... well, it sealed the crazy concoction that only my foodie-crazied mind could invent!
I love the delicious"salted-caramel" flavor that has become popular recently in everything from fine chocolates to ice cream sauce, brownies and cupcakes. As I mixed the shortbread dough the thought occurred to me, "Why not take this wonderful recipe, update it a bit and have some fun? - After all, I've been making it the same way for over twenty-five years!".
I rolled out the dough, showered it with toffee bits and sprinkled it with a bit of sea salt. You can see the results in the pictures: shatteringly crisp, buttery, sweet - with just a touch of crunchy sea salt accompanying each bite. All my samplers LOVED them and I think we have a new family favorite!
Salted Toffee Shortbread Cookies
¾ cup butter, softened
¼ cup shortening, softened
½ cup sugar
2 cups flour
pinch salt
½ cup toffee bits (if you aren't familiar with toffee bits you can learn more about themhere)
coarse sea salt
sugar for sprinkling
1. Cream butter, shortening and sugar until fluffy.Add flour and mix until well blended.
2. Roll out on a lightly floured surface until fairly thin. Sprinkle with toffee bits and cover with plastic wrap. Gently roll over plastic wrap, pressing toffee bits into the dough. Remove plastic wrap and sprinkle lightly with sea salt, crushing salt between your fingers as you sprinkle. Cut out desired shapes, sprinkle lightly with sugar and place on an ungreased sheet pan, spacing ½ inch apart.
3. Bake at 350 for 10 to 14 minutes or until light golden. Remove from pan and cool on a cooling rack. You can cut any remaining scraps of dough into snack size pieces and bake these as directed. These won't be as pretty, but just as tasty. A dear friend of mine plays a game with leftover dough pieces like this and calls the game "States" - she bakes the scraps and everyone has to guess which state in our country the odd-shaped pieces might resemble! Store cookies in airtight container or freeze.
Notes:
You can vary the thickness of these cookies with wonderful results. I also made a version that was twice as thick and they received rave reviews as well. The thinner cookies were great as partner for the sorbet but we actually liked the thicker ones a little better for snacking - really either way, you can't go wrong!
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Reader Interactions
Comments
Ted Levine says
When I follow the directions the dough comes out much to wet to roll. I have to add a lot of flour to roll it out. Does that affect the taste? What amI doing wrong?
Reply
Chris Scheuer says
Hi Ted, not sure why your dough is so wet but don't worry about adding more flour. The cookies should be fine. Sometimes butter has a higher water content and that will make the dough wetter. Sometimes it's the flour itself. If the dough is wet give it about 30 minutes in the refrigerator before rolling, that will help too.
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Jane Palermo says
I want to make a thicker version of these cookies , What do I di?
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Chris Scheuer says
Jane, just roll them a little thicker - you might have to bake them a little longer to get the centers baked through.
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Betsy Huey says
Thank you for your blog and all the yummy recipes. Yesterday I baked these delicious cookies. I love sweet and salty combinations, toffee and shortbread and these didn't disappoint. However, my cookies spread and aren't as pretty as yours. The dough was very sticky and therefore difficult to roll out and then cut with the cookie cutter. Any suggestions? Many thanks!
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The Café Sucré Farine says
Hi Betsy, thanks for your kind words. I'm so sorry about your cookies. I think there's a big difference in flour. I usually buy the same brand but I find that at times it seems like I need a bit more or less with certain recipes. Butter can also vary. Some butters have a higher water content.
I would make sure that your work surface is well floured if the dough is pretty sticky. Also flour your rolling pin and the top of the dough lightly before sprinkling with the toffee bits. I;m not positive but it sounds like it might be a flour or butter issue.Reply
Allison says
I can't wait to give these a try! Thank you!
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The Café Sucré Farine says
Thanks Paula, we did have a good weekend and I'm quite happy that these cookies are gone - they were just too..... tempting! 🙂
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Paula {Salad in a Jar} says
I showed these to my husband and he agreed they look and sound wonderful. Sounds like you had a fabulous weekend.
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The Café Sucré Farine says
Thanks Nicole, I hope you get to spend Father's Day with your dad and make him some of these fun shortbread cookies!
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The Café Sucré Farine says
Thanks Mary, how fun it would be to share a cup of coffee together! I'm thinking we would have a lot in common and might not ever stop talking! Thanks for stopping by! Chris
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Mary says
Your sweet and salty combo is one that is hard to beat. Your cookies sound wonderful and I'd love to have one or two with my morning coffee. Have a great day. Blessings...Mary
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The Café Sucré Farine says
Thanks for visiting the Café, Pam - I agree, I enjoy just about anything with this phenomenal pairing!
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Pam says
You can't beat a salty/sweet combination - they look wonderful.
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The Galley Gourmet says
My father, lover of all things shortbread and toffee would go nuts for these. Thanks for sharing the recipe! Nicole
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