Skor Tipped Shortbread Fingers

For the 2nd day of 24 Days of Christmas Baking, I want to spruce up an old classic. Shortbread is easily the most popular cookie in our household. There is nothing complicated about shortbread: it is simple, buttery and melts in your mouth. I usually make anywhere from 150-200 shortbread cookies over the Christmas season and they all get eaten. As much as I love a simple shortbread, I also enjoy dressing it up to create something new. Using shortbread as a base, it provides so many options and allows for a great deal of creativity.  Over the past year I have actually made a couple savoury shortbread cookies (Rosemary Cranberry Shortbread and Cheddar Jalapeno Shortbread) and they both turned out awesome!! There are so many different things you can make with shortbread.

One of the greatest chocolate bars is Skor and I just love buying the bags of Skor Toffee Bits. I look for reasons to add them to my baking and using them in this recipe is just perfect. These shortbread fingers are dipped in melted chocolate and then dipped in the Skor bits creating a bite of total deliciousness!

Skor Tipped Shortbread Fingers

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 48
Author Steve Cylka


  • 1 cup butter
  • 3/4 cup brown sugar
  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 6 oz semi sweet baker's chocolate
  • 1 cup Skor bits


  • Cream the butter and brown sugar with an electric mixer until smooth. Beat in the flour and salt until you have a smooth cookie dough.
  • Divide the dough in 8.
  • Roll one portion of the dough into a 12 inch log. Cut six 2 inch finger cookies. Place the cookies, 2 inches apart, on a cookie sheet lined with parchment paper. Make finger cookies with the remaining portions of dough.
  • Bake the cookies in a 325F oven for 15 minutes or until the cookies are just starting to brown on the bottom edges.
  • Remove them from the oven and let rest for one minute. Place the cookies on a wire rack to cool completely.
  • Melt the chocolate in a microwave on half power. Stir until smooth.
  • Pour the Skor bits in a small bowl and set next to the bowl of melted chocolate.
  • Dip each cookie half way into the melted chocolate. Lift the cookie out and let any excess chocolate drip off. Dip the cookie into the Skor bits.
  • Lay the cookie on wax paper. Move quickly or the Skor bits and chocolate may drip. Do this for all the cookies.
  • Once the chocolate has hardened on the cookies, they can be stored. Store in an airtight container for 2-3 weeks or in the freezer for up to 3 months.


About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. These look amazing!!! I have a batch of homemade chocolate covered toffee left over from thanksgiving, my wife has a cookie exchange this weekend. Guess what she might be bringing!!!! Can’t wait to try

  2. Of course I would save the skor and chocolate side for last… yum. 🙂

  3. You can’t beat a good shortbread, that’s for sure!

  4. These sound easy and amazing to make. I love cookies. Thanks for sharing the recipe at Merry Monday

Leave a Reply

Your email address will not be published. Required fields are marked *