MINNESOTA, USA — Thousands of Christmas cookies, made mostly over three days, come together each year in Deb Connelly's kitchen.
Toffee Shortbread Cookies
INGREDIENTS:
1 cup unsalted butter (cold and cubed)
1 cup granulated sugar
2 Tablespoons milk
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon Kosher salt
8 ounces English toffee bits
1 cup toasted macadamia nuts (chopped)
6 ounces milk or dark chocolate morsels (melted, for topping)
HOW TO MAKE:
In the bowl of a stand mixer fitted with the paddle attachment (or a hand-held mixture works fine also) cream the butter and sugar together, about 2 minutes. Add in the milk and vanilla and blend to combine.
Combine the flour, baking powder, and salt in a bowl. Add to the butter and sugar mixture. Mix to incorporate. Stir in the toffee bits.
Form the dough into two logs, about 1 ½ - 2 inches in diameter. Roll the logs in the chopped macadamia nuts. Wrap and chill in the refrigerator for 8 hours or overnight.
Preheat oven to 375℉. Slice the dough into ¼-inch slices. Place on parchment-lined baking sheets. Bake for 9-10 minutes until lightly brown around the edges. Cool.
Using a piping bag or spoon, drizzle the melted chocolate over the cookies. Alternatively, dip half of the cookie in the melted chocolate. Let set before storing in an airtight container.
