Ingredients for Shortbread Meltaways
- Unsalted Butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- All Purpose Flour
- Cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Toffee Pieces
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How to Make Shortbread Meltaways
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup powdered sugar, and 1 teaspoon vanilla extract until light and fluffy.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
- Gradually add half of the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1 cup toffee bits and the remaining dry ingredients until just incorporated. Do not overmix.
- Roll heaping tablespoons of dough into balls (about 1 inch in diameter) and place them on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Dust with powdered sugar, if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
5g
Fat
12g
Carbs
1g
