Do you have time to squeeze in a little more baking before the holidays? I'd like to nominate these cookies for the spot, if you do. These cookies are crispy, crumbly, buttery, not too sweet and oh so tasty! Somehow they manage to seem as light as air even though they contain a pound of butter. Yikes, I just put that out there eh!? I was trying to hold back that information until I convinced you to make them...y'know let you figure it out on your own. But it's the holidays, and you are obviously making them for guests right? So don't you worry about it. These are super, duper delicioso and so easy to make!
Toblerone Shortbread Cookies
Notes: I use a grocery store brand "Swiss Milk Chocolate with Honey Almond Nougat" in place of the expensive Toblerone bars. No one ever knows the difference.
2 cups butter, softened
1 cup fine granulated sugar
3 1/2 cups all purpose flour
1/2 cup cornstarch
300g Toblerone style chocolate, roughly chopped
3 tablespoons icing sugar, sifted
Preheat the oven to 350 degrees.
In the bowl of an stand mixer fitted with the paddle attachment (or in a large bowl with a hand held electric mixer), beat the butter and sugar until light and fluffy.
In a separate bowl, whisk together the flour and cornstarch. Slowly add to the butter mixture, beat until just combined. Stir or fold in the chocolate chunks.
Drop heaping tablespoons of batter onto an ungreased baking sheet or one lined with parchment paper. Bake for 20-25 minutes, or until the cookies are just beginning to brown.
Cool cookies on baking sheet for a couple of minutes. Dust the tops of the cookies with icing sugar and transfer them to a cooling rack to cool completely.