Yummy--Toffee Shortbread

We have our first winner: Toffee Shortbread. It's a recipe from The Plain Dealer, circa 2006.

Toffee Shortbread
Cookies:
1/2 c. confectioners sugar, sifted
3/4 c. butter, softened
1 1/2 c. unbleached all purpose flour
1/2 c. toffee baking bits or English toffee, coarsely crushed

Glaze:
1/3 c. semisweet chocolate chips
3 T. whipping cream

Heat oven to 325 degrees.

In a large bowl, beat confectioners' sugar and butter until light and fluffy.  Stir in flour and toffee bits; mix well.  Divide dough into 4 parts, shape each into a ball.

On an ungreased cookie sheet, press or roll each ball into a 5 1/2 inch circle. With a knife, cut each circle into 8 wedges. Do NOT separate, prick each wedge with a fork several times.

Bake for 10-15 minutes until edges are light golden brown. Cool 5 minutes on cookie sheet; follow scored lines to cut into wedges and remove to cooling rack to cool completely.

Glaze: In a small saucepan, combine chocolate chips and cream. Heat on low until chocolate melts and mixture is smooth, stirring frequently.  Remove from heat; cool slightly. Place in a small resealable bag. With scissors snip off a small hole in the corner of the bag. Pipe glaze over cooled cookies. Allow glaze to set before storing.

Makes 32 cookies.

NOTES: The secret to intact shortbread apparently is to cut it while warm, hence the five minutes on the cookie sheet. Instead of a sharp knife, I used a pizza cutter and it works just fine. I baked each wedge separately and that was the most time consuming part of this.