I met Andrea of Family & Food & Other Things on Twitter thanks to Di’s Virtual Cookie Exchange. We were tweeting about the cookies we were baking when she mentioned that she baked Toblerone Shortbread Cookies. Of course I was completely enamored with the thought of using one of my favorite chocolate bars in a cookie. Andrea was kind enough to send me the link to the recipe and I happily baked up some cookies. These were a huge hit and will most definitely be on my cookie platter next year too!
Toblerone Shortbread Cookies
Makes 28 cookies
adapted from salt and serenity
1 cup unsalted butter, room temperature
½ cup + 2 tablespoons icing sugar
¼ cup cornstarch or rice flour
1 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon vanilla extract
10 ounces of toblerone chocolate bar, chopped into ¼ inch chunks
Preheat oven to 350 º F.
Beat butter until light and fluffy. Sift in icing sugar and beat again until fluffy, scraping down sides of bowl often. Sift in cornstarch or rice flour and blend in. Sift in all-purpose flour and salt
and mix just until dough comes together. Dough will be soft. Mix in vanilla
extract. Gently mix in toblerone chunks.
Using a small ice cream scoop (about 1 ½ inches across) scoop cookies
onto parchment lined cookie sheet, leaving 2 inches between cookies. You
should be able to fit 12 cookies on a 12 x 18 inch cookie sheet.
Bake on the middle rack for 9 minutes. Rotate sheet and bake another 9
minutes, until bottom of cookies are lightly browned. Remove from cookie
sheet to cool on a rack.