Skor Shortbread
Indulge in the buttery, melt-in-your-mouth decadence of Skor Shortbread, a delightful twist on the classic cookie that’s perfect for any occasion. These tender shortbread cookies are studded with irresistible Skor toffee bits, adding sweet, buttery crunch to every bite. Made with simple pantry staples like unsalted butter, powdered sugar, and vanilla extract, these cookies are elevated by the inclusion of cornstarch, which ensures a luxuriously soft texture. Each batch is quick to prepare, requiring just 20 minutes of prep time and minimal effort to achieve bakery-quality results at home. Perfectly baked at a low temperature to maintain their delicate structure, these cookies are ideal for holiday cookie trays, gifting, or enjoying alongside a warm cup of tea. Explore a recipe that combines timeless shortbread charm with a modern toffee twist to create a truly addictive treat!
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Recipe Information
Ingredients
- 227 grams Unsalted butter, softened
- 100 grams Powdered sugar
- 2 teaspoons Pure vanilla extract
- 240 grams All-purpose flour
- 40 grams Cornstarch
- 120 grams Skor toffee bits
- 1 pinch Salt (optional, if butter is unsalted)
Instructions
Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
In a large mixing bowl, use an electric mixer to cream the softened butter and powdered sugar together until light and fluffy, about 2-3 minutes.
Beat in the vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt (if using).
Gradually add the dry ingredients to the butter mixture, mixing on low speed until just incorporated. Avoid overmixing to ensure a tender texture.
Fold in the Skor toffee bits using a spatula, ensuring they are evenly distributed throughout the dough.
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
Gently press each ball down with the palm of your hand or the bottom of a glass to flatten slightly.
Bake in the preheated oven for 20-25 minutes, or until the edges are just beginning to turn golden. The cookies should remain pale overall.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the Skor Shortbread in an airtight container at room temperature for up to 1 week or freeze for longer storage.
Nutrition Facts
Calories |
3710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.6 g | 280% | |
| Saturated Fat | 136.9 g | 685% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 502 mg | 22% | |
| Total Carbohydrate | 400.7 g | 146% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 162.5 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 392 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
