Back to baking.
Now that I have an oven (gas, no less) at my disposal, I plan to be baking more. A lot more.
Baby Shortbread Bites with Mini Chocolate Chips and Toffee Bits
Makes about 2 1/2 dozen 1 3/4 inch cookies
1 cup butter, softened (I used unsalted but you could used salted if you want)
1/2 cup powdered sugar, sifted
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
3/4 cup mini semi-sweet chocolate chips
3/4 cup English toffee bits
Preheat oven to 350°.
With an electric mixer, cream the butter and powdered sugar until smooth, about 1 minute. (Mom has a fancy heavy duty Kitchenaid standing mixer but I find it doesn't get to the bottom of the bowl very well; next time I'll dig out the good ol' handheld.) Beat in the vanilla. Then add flour (in batches) and salt. Reduce the speed of the mixer to low and mix in the mini chips and toffee bits.
With a small ice cream scoop (I used a 1 1/4" across one), drop cookies onto a baking sheet lined with parchment paper. It works best if you press the dough into the scoop with your palm so that it's packed in there nicely.
Bake until the edges are just starting to brown, about 12-15 minutes. (Though in my oven it's 15-20.) Cool on a wire rack and store in an airtight container or freeze. Cross-posted from DreamWidth. Please comment here. | Read
comments.
Baby Shortbread Bites with Mini Chocolate Chips and Toffee Bits
Makes about 2 1/2 dozen 1 3/4 inch cookies
1 cup butter, softened (I used unsalted but you could used salted if you want)
1/2 cup powdered sugar, sifted
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
3/4 cup mini semi-sweet chocolate chips
3/4 cup English toffee bits
Preheat oven to 350°.
With an electric mixer, cream the butter and powdered sugar until smooth, about 1 minute. (Mom has a fancy heavy duty Kitchenaid standing mixer but I find it doesn't get to the bottom of the bowl very well; next time I'll dig out the good ol' handheld.) Beat in the vanilla. Then add flour (in batches) and salt. Reduce the speed of the mixer to low and mix in the mini chips and toffee bits.
With a small ice cream scoop (I used a 1 1/4" across one), drop cookies onto a baking sheet lined with parchment paper. It works best if you press the dough into the scoop with your palm so that it's packed in there nicely.
Bake until the edges are just starting to brown, about 12-15 minutes. (Though in my oven it's 15-20.) Cool on a wire rack and store in an airtight container or freeze. Cross-posted from DreamWidth. Please comment here. | Read
comments.