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English Toffee Shortbread Cookies

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SKILL LEVEL : BeginnerPREP TIME : 45  Minutes

Ingredients

  Amount Per Serving % DV *
Calories90
Calories from Fat45
Total Fat5 g8% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium45 mg2% DV
Total Carbohydrates11 g4% DV
Dietary Fiber0.0 g0% DV
Sugars9 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories90
Calories from Fat45
Total Fat5 g8% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium45 mg2% DV
Total Carbohydrates11 g4% DV
Dietary Fiber0.0 g0% DV
Sugars9 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1 pouch BETTY CROCKER Sugar Cookie Mix (17.5 oz.)
  • 1 tablespoon GOLD MEDAL All-Purpose Flour
  • 1/2 cup butter or margarine (1 stick) , softened
  • 1 egg yolk
  • 1-1/3 cups HEATH Milk Chocolate Toffee Bits (8-oz. pkg.) , divided
  • 2 cups HERSHEY'S Milk Chocolate Chips (11.5-oz. pkg.)
  • 2 teaspoons CRISCO All-Vegetable Shortening (do not use butter, margarine, spread or oil)

Directions

  • 1. Heat oven to 350°F. Line cookie sheets with parchment paper.
  • 2. Stir together cookie mix and flour; add butter and egg yolk. Stir until crumbly. Add 3/4 cup toffee bits; work with hands until dough forms a ball. (Dough will feel very much like pie dough.)
  • 3. Divide dough in half. One half at a time, flatten into square or rectangle approximately 1/4 inch thick on prepared cookie sheet. Cut rectangle into 36 pieces; do not separate dough.
  • 4. Bake 10 to 12 minutes or until edges are light golden brown and center is set. Cool 3 to 5 minutes; recut pieces and separate slightly. Slide parchment paper with cookies to wire rack. Cool completely. Repeat with remaining dough.
  • 5. Line tray with waxed paper. Place milk chocolate chips and shortening in microwave-safe cup. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred.
  • 6. Dip about half of each cookie into melted chocolate. Shake gently and slide cookie bottom against edge of container to remove excess chocolate. (If necessary, reheat chocolate at MEDIUM for a few seconds.) Place on prepared tray. Before chocolate sets, sprinkle with remaining toffee bits. Store in cool, dry place. Makes 6 dozen cookies.
  • Tip: Any leftover chocolate and toffee bits can be used to coat pretzel rods or other cookies.

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