Ruth’s Shortbread Cookies with Milk Chocolate Toffee Bits are simple shortbread cookies dipped in chocolate and decorated with more toffee bits.
Every young woman needs older women in her life who are an example and a good influence.
I’ve had many! Ruth D. was one of them. She went to church with me for many years and I’ll never forget her sweet smile and kind words every time I entered the small library at church where she volunteered.
“Likewise, teach the older women to be reverent in the way they live, not to be slanderers or addicted to much wine, but to teach what is good. Then they can train the younger women to love their husbands and children.” Titus 2:3-4
I’ll also remember her for this cookie recipe. I’ve been making it plain and simple for many years. But recently, my blogger friend, Chris, over at The Cafe Sucre Farine gave me an idea. Evidently, we both have a fetish for shortbread. She added toffee bits to her favorite shortbread recipe. I did the same with my own favorite shortbread recipe using the chocolate toffee bits instead.
The result? Tasted great but they needed a bit of fanciness. I melted a Ghiradelli Semi-Sweet Chocolate Bar and frosted the bottoms of some of the cookies. That was too time-consuming so I tried swiping one end through the chocolate. After sprinkling with a few Heath Bar bits, I was happy.
I left them out on the kitchen counter and when my family returned from the Ranger’s playoff game Saturday night, they went crazy for them. I hope you will too.
Ruth's Shortbread Cookies with Chocolate Toffee Bits
Ingredients
- 1 cup (sticks) unsalted butter
- 3/4 cups sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 -1/4 cups flour
- 1 cup milk chocolate toffee bits + extra for garnish
- Granulated sugar for flattening tops
- 4 ounces semi-sweet chocolate bar (I like Ghiradelli)
Instructions
- Whip butter until light-colored and fluffy. Mix in sugar until dissolved. Add yolk and vanilla and continue to mix.
- Add salt and flour. Mix until smooth. Carefully fold in milk chocolate toffee bits.
- Use two spoons or a small ice cream trigger scoop (faster) to portion dough, then roll portions into cylinders. Flatten slightly with the bottom of a glass dipped in sugar.
- Bake in 300 degree oven for 20-30 minutes or until brown on the edges.
- Melt chocolate in the microwave for 1-2 minutes on MEDIUM. Stir until smooth. Swipe one end of cookies through chocolate and sprinkle additional toffee bits on top (or not).
Notes
Store these in the refrigerator to keep the chocolate coating from getting too soft or use chocolate specifically formulated for dipping candies and cookies.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving:Calories: 141 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 23mg Sodium: 23mg Carbohydrates: 16g Fiber: 1g Sugar: 10g Protein: 1g
If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thanks so much! Paula
Sylvie @ Gourmande in the Kitchen
October 11, 2011 at 10:49 pmI think they sound great either way, shortbread is a classic for a reason. With that buttery rich taste they are hard to resist.
Yudith @ Blissfully Delicious
October 11, 2011 at 9:00 pmOh yummmmmyyyyy!!! Looks great! I love shortbread, and I love your variety, thanks for sharing!!
Mimi
October 11, 2011 at 1:21 pmI love shortbread and this is certainly a delicious addition to a great cookie.
Mimi
Jenna
October 10, 2011 at 1:26 pmShortbread cookies are my favorite, so I’m sure I’d love these! Also, I love that verse about the older women. That’s something I’ve really appreciated in our church here in Chicago–the ability to connect with other generations and learn from them.
Betty @ scrambled hen fruit
October 9, 2011 at 11:57 pmWith shortbread, chocolate and toffee, how could these be anything but good? I would have had my hand right in that cookie jar! 🙂
Trish
October 8, 2011 at 10:12 amlove your blog!!! just discovered it this morning via pinterest.com which is another wonderful inspiring place on the interweb, keep up the great work :-))
Paula
October 8, 2011 at 8:31 pmThanks Trish. I agree about pinterest. Can be addicting. 🙂
Ann Baker
October 6, 2011 at 8:57 pmI absolutely LOVE shortbread AND toffee, so these are going into the “must make” pile. Also loving the vintage muffin pan in the pic. Nice way to show them off!
Paula
October 6, 2011 at 10:17 amMy question was answered in your reply to Der. We don’t have Heath bars, at least not that I know of but we do have Skor bar around here. I love shortbread and seeing them fancied up like this is a nice change on an old favourite.
TheKitchenWitch
October 6, 2011 at 8:37 amYou are a wicked temptress, Paula! These look amazing.
Der
October 6, 2011 at 7:48 amI can’t wait to try making these….. I think Ellie will really enjoy the “swipe through melted chocolate” part!
So what kinds of chocolate toffee do you use in cookies?.. I have always preferred the taste of Heath or Skor bars broken up, but I have notice they sell bags of bits at the grocery store.
Paula
October 6, 2011 at 8:29 amDer, I used the bag of bits by Heath. Chopped up candy bars would be the same. I wouldn’t be surprised if the bag of bits is just somebody’s genius idea for making money using the broken bars.
The Café Sucré Farine
October 6, 2011 at 6:03 amBilly Graham loved to golf and he once asked his wife, Ruth if she thought there would be golfing in heaven. Ruth wisely replied, “whatever is necessary for your eternal happiness will definitely be there”……. I’m thinking that perhaps you and I might have “mansions” filled with shortbread, what do you think? 🙂 Love your idea with the chocolate and extra brickle! mmmmm,mmmmm,mmmmmm! Had I been a mouse in your house on Saturday night there would not have been a crumb left for the family 🙂
oh, and thanks for the link!
Lorraine
October 6, 2011 at 5:25 amThey do look perfect with the chocolate and a sprinkle of toffee bits! I bet they were enjoyed by everyone!
We started back again last night with our weekly Bible study with a kick-off dinner after a summer break. I can’t tell you how much I value the older folks in the group. They are a constant example and a good influence to me!
Christy Gerald
October 6, 2011 at 4:17 amHi,this is my first time here.U have loads of unbelievably supergood recipes here.Luv to learn bakes and cakes from U.Luv ur quoting Titus verse.Gladly following U dear.Luv ur delicious blog of yumm recipes.