Food & Entertaining - Holiday Cookie Swap Recipes

Cookie swap: Connie's orange toffee shortbread recipe

These are really good with cranberry and orange which is also quite festive but the cranberry-orange thing has been done to death so I did it with toffee instead. It works!!

Ingredients
  • 2 cups flour
  • 3/4 cups butter, softened
  • 3/4 cups toffee bits
  • 2 tbsp orange zest
  • 3 tbsp orange juice

Directions
1
Preheat oven to 325 while mixture is cooling. Beat butter and sugar until creamy. Add toffee bits and zest. Continue to mix. Add flour gradually mixing in. When mixture looks like crumbs start to add orange juice one tablespoon at a time.

2 Once all mixed to a dough consistency, cover and refrigerate for at least one hour (or overnight. You can also roll and freeze the dough and cut into rounds just before baking).

3 Roll into one in balls and place on ungreased cookie sheet. Use a flat bottom glass and icing sugar to press down on them.

4 Bake for 13-15 mins or until bottom is starting to darken a little. Garnish with icing sugar and a little orange zest (optional).

Makes about 3 dozen.

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