Buttery shortbread cookies dipped in chocolate and Skor toffee bits.
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, there are so many options and it allows for a great deal of creativity.
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!
There are a number of other recipes on the website that use shortbread as a base and turn it into something new and different. Here are some other great recipes using shortbread dough.
The first step in making these cookies is to prepare the shortbread. Before you start, make sure that the butter is softened since it is much easier to cream together with the sugar. Mix the shortbread dough using an electric mixer and then divide the dough into 8 equal sized pieces. Roll the dough into a 12 inch log.
Once one portion of the shortbread dough is rolled out, cut portions that are 2 inches in size. With each 12 inch rolled length, you should be able to get 6 equal sized ‘finger’ cookies. Place on a baking sheet, lined with parchment paper, and continue with the other portions of dough. Bake in a 325F oven for 15 minutes.
After the cookies have finished baking, let them cool completely on a wire rack. While the cookies are cooling, you can melt the chocolate. I like to melt them in a glass bowl in the microwave. Cook for 4 minutes at 50% power, stirring halfway through. If, after the 4 minutes, there are still bits of hard chocolate, heat them a little longer. Dip the shortbread cookie into the melted chocolate, no more than halfway, and lift out. Let any excess melted chocolate drip away.
Right after the cookie has been dipped into the chocolate, it should be dipped into the Skor butter crunch toffee bits. I only dip the cookies in so that the Skor bits are on the top and sides of the cookie where there is melted chocolate. I leave the under side without Skor bits so that there is just some melted chocolate. This allowed the cookie to stay more flat.
Place the prepared cookies on a sheet of silicone or parchment paper. Continue until all the cookies are done. Leave the cookies there until the chocolate has completely hardened.
Skor Tipped Shortbread Fingers
- 1 cup butter , softened
- 3/4 cup 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 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.