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Shortbread Toffee Cookies

Shortbread Toffee Cookies

From The Proctor Silex Test Kitchen

Added by Pat


  • 1 cup butter (no substitutes), softened
  • 1 cup sugar
  • 1 cup confectioner's sugar
  • 1 cup vegetable oil
  • 2 eggs
  • 1 teaspoon almond extract
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 pkg. (10 oz.) English toffee bits


  1. Preheat oven to 350°F.
  2. Place butter and sugars in a mixing bowl. Using wire beaters, cream butter and sugars.
  3. Add oil, eggs and extract; mix well.
  4. Combine flour, baking powder and salt. Gradually add to creamed mixture beating until well mixed.
  5. Reserve 1/4 cup toffie bits for decorating.  Add remaining toffee bits to batter and beat until just mixed.
  6. Roll dough into balls using 1 tablespoon of dough for each.  Place on ungreased baking sheet.  Flatten each ball with the bottom of a glass.  Sprinkle with reserved toffee bits.
  7. Bake 12 to 14 minutes or until lightly browned.  Cool.
  8. Drizzle with melted chocolate, if desired.

Serves:  6 dozen



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