Shortbread’s long history speaks to its popularity. Mary Queen of Scots, in mid-16th century Scotland, is said to have been very fond of the treat. Shortbread’s buttery taste and crumbly texture set it aside from other cookies. With its few ingredients, it’s also among the easiest cookies to make. This recipe combines three of my favorite things: shortbread, almonds, and English toffee. It’s ideal to serve with coffee or tea.
2 c all-purpose sugar
1 c crushed almonds
1 c milk chocolate English toffee bits
1 c butter, softened
½ c sugar
1 tsp. almond extract
Preheat oven to 350 degrees.
In the large bowl, combine all ingredients until well-blended.
Roll dough into two-inch balls and place two inches apart onto ungreased baking sheets. Press the top of the cookie ball lightly, but don't flatten.
Bake 15 minutes, until light golden brown.