Tuesday, 20 December 2011

Skor Shortbread Meltaways

Last week was my middle son's preschool Christmas party. I think you would be hard pressed to be in a more adorable, more Christmassy place. 15 three year olds, dressed in their favourite Christmas clothes, who want nothing more than to sing "Frosty the Snowman" to their parents. When we (the parents) walked in the door, they were all properly seated at the snack table just waiting foir us. 15 little voices cheering, "Mommy!" or "Daddy!".  Heart melting, really. We ate special Christmas snacks , made crafts and sang Christmas songs. It was a perfect morning.

When I have 3 teenage sons who will be embarrased at the very thought of me trying to give a hug, or (gasp!) even a kiss, I will remember this morning. Remember the little 3 year old arms wrapped around me, so proud to introduce me to his friends and teachers.

This little get-together was a potluck, so naturally, there were way too many cookies. People tend to bring cookies to things like this. But there was one cookie that took the cake, if you will. It was amazing. Melt-in-your-mouth, knock-your-socks-off amazing. I needed the recipe, and I needed it now. One of the moms got the recipe from a co-worker, and was nice enough to pass it on it me. Well, random co-worker, thank you. You made my Christmas a little tastier.

Skor Shortbread Meltaways

  1 cup butter, softened
  ½ cup icing sugar
  1 1/3 cup flour
  2 tsp vanilla
  ½ cup corn starch
  1/4 tsp salt
  1 cup Chipits Skor Toffee Bits
  ¾ tsp baking powder

- Preheat oven to 350 F. Line cookie sheets with parchment paper (the cookies sick!)
- Beat butter, icing sugar and vanilla until light and creamy.
- In a separate bowl, combine flour, corn starch, baking powder, salt and toffee bits.
- Stir this mixture into butter mixture. Combine well.
- Roll heaping Tbsp. of dough into balls.
- Leave as is or pat down for flatter cookie.
- Place on cookie sheets, spacing about 2 inches apart.
- Bake in centre of oven for 15-18 minutes until lightly golden.
- Let cool on pan for 5 minutes to set. Sprinkle with icing sugar
- Will keep in tight container for a week or freeze


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