Toffee Shortbread


(2 votes) 5 2

English toffee makes everything a little sweeter, and when combined with shortbread it's absolutely heavenly.

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  • 1 C. all-purpose flour
  • 3 Tbs. cornstarch
  • 1/4 tsp. salt
  • 1/3 C. light brown sugar
  • 1/2 C. cold butter
  • 1/2 C. shopped almonds
  • 1/2 C. English toffee pieces

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Mix the flour, cornstarch, salt, and brown sugar in a food processor. Add the butter and mix until it resembles a fine meal. Add the almonds and toffee and process until finely ground. Roll out between 2 sheets of waxed paper to 1/4" thick and cut into decorative shapes with cookie cutters. Sprinkle granulated sugar on the top of the cookies. Press it in very lightly with fingers or the bottom of a glass. Bake on ungreased baking sheet 350 degrees for 18-20 minutes or just browned lightly.

Yield: 4 dozen cookies

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