Twelve Days of Cookies – Day Five

Shortbread Meltaways

The recipe from today’s post is another holiday classic and is contributed by Heather at Heart Heather.  Looks delish!  I can’t wait to start my holiday baking…

Guest Blogger:  Heather from Heart Heather

About me: PR girl by day, crafter/baker/blogger by night. I also contribute to At Home with Kim Vallée , a stylish living and entertaining website.

What is your holiday décor theme/favorite holiday décor item? I’m a bit of a holiday decorating traditionalist. You won’t find matchy-matchy decorations or bold colours like turquoise on my (real) tree. It tends to be a little bit country (lots of red and wood), a little bit glam (shiny silver balls and mirrored garland). And kitschy as they may be, I still love the sparkle that only those glittery icicle strands can add.

What is your favorite holiday tradition? I actually love the days in between Christmas and New Year’s, after the chaotic build-up to the big day but before my resolutions have fallen through the cracks. Loafing around watching movies, going for a skate at the neighbourhood rink, eating altogether too many sweets and spending time with loved ones.

What movie is a must for the holiday season? It’s rarely shown on TV anymore, but the Muppet Family Christmas is my all-time fave.

Why did you choose this recipe? As a kid, I hated shortbread. I just remember shortbread cookies being dry, crumbly and bland. A few years ago, determined to find out what all the fuss was about, I tried this recipe and fell in love. These aren’t dry, crumbly or bland and they do indeed melt in your mouth. Plus, the recipe makes a huge batch and the cookies freeze really well, so you can make them in advance.

Shortbread Meltaways

Ingredients:

1 cup butter, softened
½ cup icing sugar
2 tsp. vanilla
1-3/4 cups all purpose flour
½ cup cornstarch
¾ tsp. baking powder
¼ tsp. salt
1 cup chopped Skor bar pieces (about 2 bars) or Chipits Skor Bits

Instructions:

  • Preheat oven to 350ºF (180ºC). Line cookie sheets with parchment paper. This step is important since the Skor bar bits get very sticky when melted!
  • 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 dough into 1.5” balls. Place on cookie sheets, spacing about 2” (5 cm) apart.
  • Bake for 15 minutes or until lightly golden. Let cool on pan for 5 minutes.
  • Yield: 48 cookies

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2 Responses to Twelve Days of Cookies – Day Five

  1. Heather says:

    Thanks for including me in your 12 Days of Cookies Emilija! Now, off to bake these shortbreads…

  2. Pingback: guest post on theHomeSlice

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