Toblerone Shortbread

You know what makes a big ol’ piece of nougety chocolate even better?

Wrapping it in some tender shortbread.

Yeah, that’s right. I went there.

Toblerone says Christmas to me simply by being one of those chocolates that I can never find at a standard grocery store outside of the 2-3 months preceding Christmas.

But when I do find it? Cookie time.

I think the thing that really makes this recipe for me is the fact that as much as I love Toblerone, I would eat these cookies without it. The Toblerone does not carry these cookies. They’re just awesome all over.

And they’re shortbread, so they’re pretty easy.

I love cookie time. I mean… Christmas time…

Recipe from Anna Olson

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup + 2 tablespoons powdered sugar
• 1 1/2 cup all-purpose flour
• 1/4 cup rice flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 3-4 packages of Toblerone (dozen pieces per package)

Directions

1. Preheat oven to 350 degrees F.
2. Beat butter until light and fluffy. Sift in icing sugar and beat again until fluffy, scraping down the sides of the bowl often.
3. Sift in cornstarch or rice flour and blend in. Sift in all-purpose flour and salt and mix until dough comes together (it will be soft).
4. Stir in vanilla.
5. Spoon large teaspoonfuls of cookie dough (or use a small ice cream scoop) onto an un-greased cookie sheet, leaving 2 inches between cookies.
6. Press a small piece of Toblerone in center of each shortbread. Spread a small amount of dough over the point of the Toblerone.
7. Bake for 18 to 20 minutes, until bottoms brown lightly. Remove from cookie sheet to cool on a rack.

Makes approximately 3 dozen.

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