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Below are the ingridients that are needed to cook a remarkably good Coffee Shortbread Cookies with Toffee Chips:
- You need of For Coffee Shortbread Cookies.
- Prepare 8 ounces of butter at room temperature (2 sticks).
- Take 1/2 cup of light brown sugar, packed.
- Get 1/4 cup of granulated sugar.
- Take 1/4 teaspoon of salt.
- Get 1 teaspoon of vanilla extract.
- You need 2 tablespoons of instant coffee granules.
- Take 2 cups of all purpose flour.
- Provide 1 cup of Heath Toffee bits.
- You need of For Chocolate Drizzle.
- Provide 3.5 ounces of extra creamy Lindt milk chicolate, chopped.
- Get 2 ounces of white chocolate, chopped.
Done with the ingridients? Here are the instructions on serving Coffee Shortbread Cookies with Toffee Chips:
- Preheat the oven to 300. Line baking sheets with parchment paper.
- In a large bowl combine butter, coffeee granules, both sugars, vanilla and salt until light and fluffy.
- Slowly add flour and combine until incorporated, fold in toffee bits.
- Roll into 1 inch balls and place on prepared pans, flatten gent,y with the palm of your hand.
- Bake for about 18 to 22 minutes until light golden and set, cool 5 minutes on pan then transfer to wire racks to cool completely.
- Top Cookies with Drizzle.
- Melt milk chocolate in the microwave until smooth.
- Drizzle over cookies.
- Melt white chocolate in the microwave until smooth.
- Drizzle over cookies. Allow topping to set.
Try them even once and you'll see what I'm talking And, as the smell of Chocolate Chip Shortbread Cookies began to spread over the house, my kitchen was already full of well known faces waiting for. Shortbread Cookies with sweet toffee bits, crunchy pecans and decadent chocolate. One of the ultimate holiday treats! Shortbread Cookies with Toffee AND Chocolate! I don't know if shortbread gets any better!
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