Ingredients for Shortbread Sampler
- 1 cup (2 sticks) unsalted butter
- 2 ½ cups all-purpose flour
- ¾ cup powdered sugar
- ½ cup crushed pistachios
- Skor English Toffee Bit
- Semisweet Chocolate
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How to Make Shortbread Sampler
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup powdered sugar until light and fluffy.
- Gradually add 2 ½ cups all-purpose flour, mixing until a dough forms. Do not overmix.
- Roll dough into 36 balls, slightly smaller than golf balls.
- Place balls onto ungreased baking sheets, leaving about 2 inches between each cookie.
- Gently flatten each ball with the bottom of a glass or measuring cup.
- Bake for 15-17 minutes, or until edges are lightly golden.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- While cookies cool, melt 6 ounces of semi-sweet chocolate chips in a double boiler or microwave in 30-second intervals, stirring until smooth.
- Once melted chocolate has slightly cooled, dip approximately 1/3 of 12 cooled cookies into the chocolate. Allow excess chocolate to drip off.
- Immediately dip the chocolate-covered cookies into ½ cup crushed pistachios.
- Repeat steps 10 and 11 with another 12 cookies, but using ½ cup crushed Skor bits instead of pistachios.
- For the remaining 12 cookies, transfer melted chocolate to a zip-top bag, snip a small corner, and drizzle chocolate over the top.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
16g
Fat
41g
Carbs
4g
