Toblerone Shortbread Cookies Recipes

SHORTBREAD COOKIES

Steps:

• Line 2 rimmed baking sheets with parchment. Wisk together flour and salt. In the bowl of a mixer fitted with the paddle attachment, beat butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until pale and fluffy, occasionally scraping down the sides of bowl, about 2 minutes more. Beat in vanilla. Add flour mixture, and mix on low speed, scraping sides if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
• Turn out dough, forming into 2 disks; wrap each in plastic. Refrigerate until firm, at least 1 hour.
• Preheat oven to 325 degrees. Roll out 1 disk to a 1/4-inch thickness. Cut out shapes using desired cookie cutter, and transfer to prepared baking sheets. Reroll scraps. Repeat with remaining disk. Indent cookies with desired stamps. Refrigerate until firm, at least 30 minutes. Bake until firm and golden, 13 to 15 minutes. Let cool completely on a wire rack.

TOBLERONE SHORTBREAD COOKIES

Steps:

• 1. Heat your oven to 350 degrees F.
• 2. Beat butter and superfine white sugar in a large bowl with a mixer on high speed until light and fluffy.
• 3. Mix flour and cornstarch together in a separate bowl.
• 4. Gradually add to the butter mixture, beating well after each addition.
• 5. Stir in Chocolate chunks with a wooden spoon.
• 6. Drop by heaping tablespoonful's, 1 inch apart, onto baking sheets. I line mine baking sheets with Parchment paper.
• 7. Bake 20 to 25 minutes or until lightly browned.
• 8. Cool 5 minutes on the baking sheet. Remove to wire racks. Cool here completely.
• 9. Sprinkle with Icing Sugar.

TOBLERONE SHORTBREAD COOKIES

Steps:

• Cream together butter and icing sugar, beat in vanilla and salt.
• Add flour 1 cup at a time, mixing well after each time.
• Stir in toblerone.
• Roll dough into 1" balls and place 2" apart on cookie sheet. Flatten with a fork dipped in icing sugar. Bake at 350 degrees for 12-15 minutes.

5-INGREDIENT TOBLERONE SHORTBREAD COOKIES

Steps:

• Cream butter and sugar in a medium bowl. Beat until light and fluffy.
• Add flour and cornstarch gradually while beating continuously. Beat until light.
• Take one teaspoon of shortbread mixture and slightly flatten between palm of your hands.
• Place one triangle of Toblerone in the center of the shortbread and top with another slightly flattened teaspoon of shortbread mixture. Seal edges of cookie perimeter with fingers.
• Bake in oven at 375 degrees F (190 degrees C) for 12-14 minutes.