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.
- 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)
- 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).
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: 1
Amount 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