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Toblerone Shortbread Cookies Recipe

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This recipe for Toblerone Shortbread Cookies is from Betty's Best and her Family's Favourites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 cup unsalted butter, room temperature
1/2 cup + 2 tbsp icing sugar
1/4 cup cornstarch or rice flour
1 1/2 cups all-purpose flour
1/2 tsp salt
1 tsp vanilla extract
10 ounces of Toblerone chocolate bar, chopped into ¼ inch chunks.

Directions:
Directions:
1. Preheat oven to 350 F.
2. Beat butter until light and fluffy. Sift in icing sugar and beat again until fluffy, scraping down sides of bowl often.
3. Sift in cornstarch or rice flour and blend in. Sift in all-purpose flour and salt and mix just until dough comes together. Dough will be soft. Mix in vanilla extract. Gently combine Toblerone chunks.
4. Using a cookie scoop (1 1/2 inch across), drop balls of dough onto parchment lined cookie sheets, leaving 2 inches between cookies. You should be able to fit 12 cookies on a 12 x 18 inch cookie sheet.
5. Bake on the middle rack for 12 minutes or until bottom of cookies are lightly browned. Remove from cookie sheet to cool on a rack.

Personal Notes:
Personal Notes:
For a shortbread enthusiast, these are just divine. This recipe, passed on to Janine by a kind friend, is original to The Food Network’s Anna Olsen.

 

 

 

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