Advertisement
  • PRIVACY POLICY
  • eStore
  • Promotions
    • Something's Always Happening at Hershey!

    • Don't miss out on all of the exciting sweepstakes, contests, seasonal celebrations and special offers available right now throughout the HERSHEY'S universe. There's always a promotion in motion. To find out about the latest, please visit our individual product websites for more details.

    • Current Promotions

  • Subscribe

    Stay In The Know! Subscribe to HERSHEY'S Free Newsletters.

    Sign up today to receive wonderful recipes, great gift ideas, activities, and lots of tips and advice directly to your email inbox. It's free and easy, and you'll be one of the first to know about special offers, coupons, sweepstakes, and new products.

    Review our Privacy Policy for additional information.

    Go to Subscribe »
Home > Recipes > English Toffee Shortbread Cookies

English Toffee Shortbread Cookies Recipe

English Toffee Shortbread Cookies

Find Similar Recipes:

Please wait..Loading
Prep Time:
45 Minutes
Skill Level:
Beginner

Everybody's Rating:

Close X

Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories -
Calories from Fat -
Total Fat g % DV
Saturated Fat g % DV
Trans Fat 0g -
Cholesterol mg % DV
Sodium mg % DV
Total Carbohydrates g % DV
Dietary Fiber g 0% DV
Sugars g -
Protein g -
Vitamin A - % DV
Vitamin C - % DV
Calcium - % DV
Iron - % DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1 pouch (17.5 oz.) BETTY CROCKER Sugar Cookie Mix
  • 1 tablespoon GOLD MEDAL All-Purpose Flour
  • 1/2 cup (1 stick) butter or margarine , softened
  • 1 egg yolk
  • 1-1/3 cups (8-oz. pkg.) HEATH Milk Chocolate Toffee Bits, divided
  • 2 cups (11.5-oz. pkg.) HERSHEY'S Milk Chocolate Chips
  • 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.

Facebook Comments

HERSHEY'S Kitchens Reviews

Rate and Review

There aren’t any reviews for this Recipe yet. Be the first to write a review.

Become a Member

Become a Member

  • - Write reviews
  • - Save your favorite recipes
  • - Get the newsletter
Sign Up
Wounded Warrior

Introducing HERSHEY’S Spreads

What will you
make more delicious?

Explore the Possibilities