Toblerone Shortbread Cookies literally translated means "to die for". Well not really but they are my all time favourite Christmas cookie. They're not only easy to whip up but they smell and taste amazing. For some reason shortbread is something I usually only indulge in during the Christmas season, and this particular recipe has become a Christmas tradition.
This was our first Christmas in White River, South Africa, away from family and friends. We were definitely missing everyone along with many of the things that are both normal and special during the Christmas season. While our home in Ottawa, Canada was being turned into a winter wonderland, we were taking refuge in a swimming pool.
âNot only were we missing the snow, yes I did say snow, among many other things, try as I might, I could not find Toblerone chocolate. So no Toblerone Shortbread for us.
New Year's eve day we were out picking up a few things at a grocery store we don't normally shop at and I thought I would check just to see if maybe...YES there it was, a Toblerone chocolate bar. It was pricey but I hadn't done any real baking this year and afterall it is tradition.
âToblerone is a perfect pairing with shortbread. The combination of the not too sweet shortbread and the special nougaty smooth milk chocolate is perfection. So go ahead and whip up a batch, even if Christmas is over. You won't be sorry.
Whether you use a handheld electric mixer or a kitchen aid, they'll whip up quick and easy. Once you have your batter just mix in your chopped up Toblerone and drop by teaspoon onto cookie sheet. Bake until just starting to lightly brown. Once out of the oven try to wait long enough before eating so that you don't burn your tongue (smile).
Can you see those beautiful chunks of Toblerone? What the cookie lacks in aesthetics it definitely makes up in taste.
Toblerone Shortbread Cookies
Recipe from Impeccable Taste, a recipe blog.
2 cups butter, softened
1 cup fine granulated sugar
3 1/2 cups all purpose flour
1/2 cup cornstarch
300g Toblerone style chocolate, roughly chopped
3 tablespoons icing sugar, sifted
Preheat the oven to 350 degrees.
In the bowl of an stand mixer fitted with the paddle attachment (or in a large bowl with a hand held electric mixer), beat the butter and sugar until light and fluffy.
In a separate bowl, whisk together the flour and cornstarch. Slowly add to the butter mixture, beat until just combined. Stir or fold in the chocolate chunks.
Drop heaping tablespoons of batter onto an ungreased baking sheet or one lined with parchment paper. Bake for 20-25 minutes, or until the cookies are just beginning to brown.
Cool cookies on baking sheet for a couple of minutes. Dust the tops of the cookies with icing sugar (or not) and transfer them to a cooling rack to cool completely.
Hint: Recipe blogger suggests using a grocery store brand of Swiss Milk Chocolate with Honey Almond Nougat in place of the expensive Toblerone bars. She says no one ever knows the difference. Maybe she's right, I personally just stick to Toblerone.
All things cooking, from simple and clean to gourmet and exotic (and everything in between) have been my passion for over 30 years. Since discovering Pinterest, I pretty much exclusively cook from the recipes I PIN. My saying is, "if you can PIN it, you can cook it". I love to PIN recipes and I love to cook. I thought, why not blog the recipes I make from my Pinterest food boards. I'm the self-declared, Pincook.