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.
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.