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Almond Toffee Shortbread Cookies
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Almond Toffee Shortbread Cookies

These buttery Almond Toffee Shortbread Cookies are packed with brown sugar, sweet toffee bits and fragrant almond extract for the perfect twist on a classic shortbread cookie.
Course Dessert
Cuisine American
Keyword toffee cookies, shortbread cookies
Prep Time 1 hour 15 minutes
Cook Time 10 minutes
0 minutes
Total Time 1 hour 10 minutes
Servings 18 cookies
Calories 170kcal
Author Nicole
Cost $15

Equipment

  • stand mixer
  • cookie sheet

Ingredients

  • 2 sticks unsalted butter, softened
  • 1/4 cup + 1 Tablespoon packed brown sugar
  • 2 tsp almond extract
  • 1 3/4 cup all-purpose flour
  • 1/4 cup + 1/8 cup toffee bits
  • 1 tsp maldon flaked salt

Instructions

  • Preheat oven to 350 degrees. 
  • Add butter and brown sugar to the bottom of a stand mixer. Turn the mixer on a medium speed and cream butter and sugar until fluffy. Add almond extract. Cream another minute. 
  • Turn the mixer on low and add flour, toffee bits and salt. Mix just until combined. 
  • Transfer dough to a lightly floured surface and form into a disc. Wrap in plastic wrap and chill for 30 minutes to 1 hour. 
  • Pull the dough out and let it sit for 10 minutes. Unwrap dough and place on a lightly floured surface. Lightly flour a rolling pin and roll dough out to a 1/4-inch thickness. Use a cookie cutter to cut into desired shape. Re-roll out excess dough to make more cookies. 
  • Place on a baking sheet covered in parchment or a silpat. The cookies should be at least 1/2 inch apart since they will spread a bit. Bake for 10 minutes or until pale golden brown. Let the cookies cool for one minute on the baking sheet and then use a spatula to transfer to a cooling rack. Cool completely and then dust with powdered sugar. 

Nutrition

Serving: 1cookie | Calories: 170kcal | Carbohydrates: 15g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 136mg | Potassium: 21mg | Fiber: 1g | Sugar: 6g | Vitamin A: 352IU | Calcium: 9mg | Iron: 1mg