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Toffee Crunch Shortbread

Toffee Crunch Shortbread
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Yield: Make about 4-5 dozen pieces.

Third Place winner of the December 2005 Cookie Contest.


  • 1-1/4 cups unsalted butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla
  • 3 cups all-purpose flour
  • 1 cup (each) butter scotch and chocolate chips
  • 1 cup SKOR bits


Preheat oven to 325 degrees.

With an electric mixer, beat butter with sugar until light and fluffy. Gradually stir in flour, about 1/2 cup at a time. Stir in remaining ingredients.

Knead dough together into small amounts. Using a tablespoon, press small amounts onto the bottom of a parchment paper-lined 17x11 inch cookie sheet. Bake in center of oven for 30 to 35 minutes or until lightly golden and firm to touch.

Remove from oven and place cookie sheet on rack to cool for 3 minutes. Score while warm into triangles or squares.

Let cool completely and divide into pieces.
Updated Monday, November 28th, 2005

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