Toffee Shortcake Cookies

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Toffee Shortcake Cookies
  • Prep Time: 15
  • Total Time: 40
  • Servings: 12
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About this Recipe

Get baking and try out these scrumpticous toffee shortcake cookie glazed with a fresh vanilla icing.

Ingredients

TOFFEE SHORTCAKE COOKIES:
4.25 cups (1060 mL) All-purpose flour
.25 cup (60 mL) Sugar
2 tsp (10 mL) Salt
2 tbsp (30 mL) Baking powder
.75 cup (175 mL) Tenderflake® Lard, diced
.75 cup (175 mL) Cold butter, diced
1 cup (250 mL) Toffee bits
.5 cup (125 mL) Ice cold milk
GLAZE:
.75 cup (175 mL) Icing sugar
.25 tsp (1 mL) Vanilla
3 tsp to 4, (15-20 mL) Milk

Directions

TOFFEE SHORTCAKE COOKIES:
PREHEAT oven to 350°F (180°C) and line a baking sheet with parchment paper.

WHISK together flour, sugar, salt and baking powder. Cut in butter and lard using a pastry cutter or two knives until mixture resembles a course meal. Gently stir in toffee bits then gradually add cold milk mixing until it just comes together, do not overwork. On a lightly floured surface roll into a 3/4” (2 cm) thick rectangle. Using a 3” (7.5 cm) round cookie cutter, cut out twelve rounds. Place on baking sheet and bake for 20-25 minutes or until the edges begin to brown.
Remove from oven and allow to cool on a baking rack.

GLAZE:
WHISK ingredients in a small bowl until completely blended. Drizzle over cold cookies.

Notes

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