Get baking and try out these scrumpticous toffee shortcake cookie glazed with a fresh vanilla icing.
|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|
|.75 cup||(175 mL) Icing sugar|
|.25 tsp||(1 mL) Vanilla|
|3 tsp||to 4, (15-20 mL) Milk|
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.
WHISK ingredients in a small bowl until completely blended. Drizzle over cold cookies.
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