Pages

Tuesday, December 12, 2006

Patty this one is for you ......
Shortbread Meltaways

1 cup, 250 mL] unsalted butter, softened
1/2 cup, 125 mL] icing sugar
2 tsp, 10 mL] vanilla
1 3/4 cups, 425 mL] ROBIN HOOD® All Purpose Flour
1/2 cup, 125 mL] CANADA® Corn Starch
3/4 tsp, 3 mL] baking powder
1/4 tsp, 1 mL] salt
1 cup, 250 mL] CHIPITS®*SKOR®* Toffee Bits
Preparation
PREHEAT oven to 350ºF (180ºC). Line cookie sheets with parchment paper.

BEAT butter, icing sugar and vanilla until creamy. In a separate bowl, combine flour, corn starch, baking powder and salt; stir half into butter mixture. Stir in toffee bits and remaining flour mixture.
ROLL heaping tablespoonfuls (15 mL) of dough into balls. Place on prepared cookie sheets, spacing about 2" (5 cm) apart.
BAKE in centre of preheated oven for 15 minutes or until lightly golden. Let cool on pan for 5 minutes. Dust with more icing sugar if desired.

Tips:
Meltaways can be stored in an airtight container for up to 2 weeks.
Kid friendly recipe: Your kids will have a great time rolling the dough into balls.
These bite-size cookies are great for a small indulgence, but be careful, they are so delicious they will disappear quickly.

1 comments:

Nina said...

Thank you for the recipe, the Shortbread Meltaways were a hit.