Preview: These Chocolate-Dipped Shortbread Cookies are decorated with toffee bits, Skor, or Heath bar pieces. They make a delicious addition to your holiday cookie tray.
The wonderful lady who gave me this recipe called it “shortbread.” Is it really shortbread? No matter what you call it, you need this “fancy Nancy” type cookie for your next cookie tray.
The shape and chocolate dip will cause these cookies to stand out. Candy bar-lovers will be thrilled to find the pieces of Skor or Heath Bars sprinkled on the chocolate.
What is the definition of shortbread?
Traditionally, shortbread cookies have a ratio of 1 part sugar, 2 parts butter, and 3 parts flour (for a detailed explanation see this post on Kitchen Heals Soul). Salt and flavorings may be added.
In the case of this hand-me-down recipe, the ratios work out very close to the standard for shortbread
However, there is an aberration. 1 egg yolk has been added.
Why add the egg yolk?
The egg yolk helps to hold the cookie together, making it less crumbly and sturdier than traditional shortbread.
This is important when making a cookie tray. Cookies are often jostled about before reaching their final destination.
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Or maybe you want to mail your cookies. The egg yolk will help preserve them in transport. Traditional shortbread is not normally the best traveler.
Adding the egg white tends to make a more cake-like cookie. Adding an egg yolk might cause some people to argue it’s no longer shortbread. I’m calling it a “variation.”
What can I substitute for the chocolate-covered toffee bits?
First of all, you can leave them out completely. I do it often for a simple cookie everybody will enjoy. Delicious!
Mini chocolate chips are a good alternative to the toffee bits. Regular-size chocolate chips will spoil the appearance. Your cookies will look like they have “chocolate-pox” (related to chicken pox) when you try to flatten them with a glass before baking.
Toffee bits are sometimes sold without chocolate. Another good choice.
If you can’t find the “bits” (usually found in the same aisle as chocolate chips), buy some Chocolate Heath Bars or Skor candy bars. Chop them finely and you’re good to go.
How to shape Chocolate-Dipped Shortbread Cookies:
Kitchen Tip for coating Skor Shortbread Cookies:
If you use semi-sweet or bittersweet chocolate to coat the ends of the cookies, it’s best to keep these cookies in the refrigerator.
If you use chocolate disks or squares made for coating, it’s not necessary to refrigerate once the chocolate firms up and dries.
Are you a cookie lover?
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Chocolate Cupcake Tops (aka Frosted Chocolate Cookies)
These will remind you of the top of a chocolate cupcake. A soft, tender cookie with ganache-like, fudgy frosting.
Peanut Butter Pinwheel Cookies with Chocolate
This Peanut Butter Pinwheel Cookie recipe combines peanut butter dough with a layer of melted chocolate. Roll the dough into a jellyroll shape before slicing.
Shortbread Cookies with Icing
A simple but delicious shortbread cookie with a smooth butter icing. Kids and adults alike love these.
Did you enjoy this recipe? If so, you can help others and me by leaving a 5-star 🤩 rating in the comment section below. No comment is required.
p.s. If you have any questions or suggestions, you can email me privately: Paula at saladinajar.com.
Hope to see you again soon!
Paula
Chocolate-Dipped Shortbread Cookie Recipe
Ingredients
- 1 cup unsalted butter - 2 sticks
- ¾ cups granulated sugar
- 1 egg yolk - large
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 -1/4 cups unbleached all-purpose flour
- 1 cup milk chocolate toffee bits + extra for garnish
- Granulated sugar for flattening tops
- 4 ounces semi-sweet chocolate bar or dark chocolate melting wafers - 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 a 300˚F 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 the chocolate and sprinkle additional toffee bits on top (or not).
Ann Baker
Wednesday 6th of February 2019
I 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!
Sylvie @ Gourmande in the Kitchen
Tuesday 11th of October 2011
I 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
Tuesday 11th of October 2011
Oh yummmmmyyyyy!!! Looks great! I love shortbread, and I love your variety, thanks for sharing!!
Mimi
Tuesday 11th of October 2011
I love shortbread and this is certainly a delicious addition to a great cookie. Mimi
Jenna
Monday 10th of October 2011
Shortbread 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.