I recently bought several LorAnn bakery emulsions. Have you heard of them? They are flavorings that don’t fade in intensity after baking, as alcohol based extracts do. I really wanted to experiment with the Butter Vanilla emulsion and use it in something that would highlight the flavor. I normally don’t go for shortbread, but I didn’t have any eggs, so it fit the bill. I added toffee bits to give it some caramelization. Toffee bits are my secret weapon for cookies – they take them to another level. Let’s see how Butter Vanilla works…
Check out the verdict at the end of the post!
Toffee Chocolate Shortbread
Adapted from here.
1 cup salted butter, softened
2/3 cup icing (confectioner’s) sugar
1 teaspoon LorAnn Butter Vanilla (or vanilla extract)
2 cups flour
1/3 cup toffee bits
1/3 cup finely chopped dark chocolate
1. In a stand mixer, beat butter for a minute until fluffy. Add sugar and beat until fluffy.
2. Add vanilla and beat until incorporated.
3. Add flour and mix on low just until incorporated. It will have a crumbly texture.
4. Fold in toffee bits and chopped chocolate.
5. Put in a ziplock bag (10.5” x 11”) and roll out with a rolling pin with the bag open so that the dough spreads evenly in the bag. Close and refrigerate overnight.
6. Preheat oven to 350 degrees F.
7. Open bag by slicing the sides. Cut into squares (I got 24). Dock with a fork (prick with a fork so that it pierces to the bottom of the cookie).
8. Bake on a cookie sheet for 14 minutes – an extra minute or 2 if you like more caramelized edges. Cool on baking sheet for 10 minutes before cooling on a rack.
Verdict: These were great! Crispy with caramelized edges. The Butter Vanilla emulsion gave it a subtle vanilla flavor that fit the cookie well. Some of the other emulsions are strong, so it was nice that this one was more subtle and natural tasting. I loved how there are such few ingredients in shortbread but the end cookie is soo good!