Chocolate Toffee Shortbread

When I think of shortbread, I think three things. My Mum, my brother B and Christmas. The first because my Mum always makes amazing shortbread. The second because my little brother loves it. And Christmas because that is the time of year when I eat shortbread. Since my Mum makes the shortbread around these parts, I thought I would give it a whirl. 

They turned out as I had hoped. Not at all dry, lovely pockets of melted chocolate and toffee and the smothered chocolate on top only made them that much better.

Chocolate Toffee Shortbread
From the Kitchn

1 cup unsalted butter, softened

1/2 cup powdered sugar, sifted

1 teaspoon vanilla

2 cups all-purpose flour

2 cups mini semi-sweet chocolate chips, divided

1 cup mini Heath chips

1 tablespoon vegetable shortening

In an electric mixer, cream together the butter and powdered sugar until smooth. Stir in the vanilla. Mix in the flour until combined, then stir in (or add with the mixer on the slowest speed) 1 cup of the chocolate chips and the Heath chips. Shape spoonfuls of dough into small balls, about one inch wide. Place two inches apart on a cookie sheet that has either been sprayed with cooking spray or lined with parchment paper. Press down lightly to give each cookie a slightly flat surface to rest on. Bake for 10 to 13 minutes, until fairly firm to the touch. Let the cookies cool completely before removing from the pan, as shortbread is very brittle. Melt the remaining 1 cup of chocolate chips and shortening in a double boiler, stirring frequently until smooth. Dip one end of each cookie into the chocolate, then place on waxed paper or parchment paper until set, fridge if in a hurry. Store in an airtight container at room temperature. Makes 85 cookies.*

* Mine were pretty tiny, the original said around 4 dozen. 

Week 2 Twelve Weeks of Christmas: