I love Shortbread Cookies, sadly I only ever really ate them during the holidays when my Aunt Lynda would gift us a delicious package of her Shortbread Cookies and Peanut Brittle. I honestly always assumed they took FOREVER to make and if a recipe calls for me to use a rolling-pin I am less likely to do it!
I like simple as do most people. I do a lot of baking during the holidays and I need each recipe to be as simple and fast as can be so I can bang it out and move on to the next delicious task.
Thankfully this year I came across the lovely Sober Julie’s Whipped Shortbread recipe which showed me a super easy way to make these delicious little cookies! I put my own twist on the toppings as well as tweaked the recipe to suit my baking style, now I can enjoy these cookies all year-long.
Toffee & Chocolate Drizzle Whipped Shortbread Cookies
Enjoy shortbread cookies without putting in all the work with these whipped shortbread cookies!Print
- 2 cups of butter (room temp)
- 1 cup of icing sugar
- 1/2 cups of cornstarch
- 3 cups of flour
- 1 cup chocolate, your preference (melts or chips)
- 1 cup toffee bits
- You can also mix icing sugar and water to get a glaze and then sprinkle on some festive coloured sprinkles too – BE CREATIVE!
- Preheat your oven to 375 degrees.
- In your mixer on high-speed beat your butter for 10 minutes, it will turn from yellow to white in colour.
- Next mix in your icing sugar and cornstarch. Mix until fully combined.
- Add in your flour 1 cup at a time and mix until combined.
- Place your mixture in the fridge for 10-15 minutes to get a bit firm.
- Once your dough has chilled remove from the fridge and roll into 1 inch balls. Slightly flatten your ball between the palms of your hands and place onto a cookie sheet lined with parchment paper.
- Bake for 10 minutes then remove and place on a rack to cool.
- Melt your chocolate in a small bowl in the microwave in 15 second intervals stirring after each time.
- Place your melted chocolate in a Glad bag and snip the tip then drizzle all over your cookies. Immediately sprinkle on your toffee bits while the chocolate is still melted.
- If using a glaze mix together 1 cup of icing sugar and a few drops of water at a time until you get a glaze that is not too thick and not too runny.
- Brush on glaze and then immediately sprinkle on festive sprinkles!
Keep your cookies in an airtight container in your fridge for up to a week.