Bring a big plate of Butterscotch Pecan Shortbread Cookies to your work party and get a nice big high-five from your colleagues. Wait, make that a fist-bump. Print. Add …
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These toffee shortbread cookies are rich and buttery and packed with Skor candy bits in every bite. Preheat oven to 325F and line 2 cookie sheets with parchment paper. In a medium bowl, toss together the flour, powdered sugar, cornstarch, and salt. Set aside. In a large mixing bowl, beat the butter and vanilla until light and fluffy.
In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Fold in butterscotch chips and toffee bits. Cover and refrigerate 1 hour or until easy to handle. Preheat oven to 350°.
How To Make Keto Shortbread Cookies: Preheat oven to 150C/300F. In a mixing bowl, add the almond flour, erythritol, salt and vanilla extract. Mix. Add the butter and rub into the dry ingredients until fully combined. Add the egg and mix well. Take tablespoon sized pieces of the mixture and roll into balls, then press onto a lined cookie sheet.
An easy shortbread cookie with the distinct and mouth-watering flavors of butterscotch and pecans. Add the softened butter and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the butter is smooth and creamy. With the mixer on low, slowly add the flour and powdered sugar.