Skor Bits Shortbread Slice Cookies – a delicious recipe with Ingredients, unsalted butter, icing sugar, vanilla, flour, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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Directions
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1. Using electric beaters (or a mixer), beat the butter for a minute, then add the icing sugar and beat until incorporated and fluffy, about 1 minute. Beat in the vanilla, then add the flour, cornstarch and salt and beat on low speed. Once incorporated, beat on medium-high speed (or more vigorously by hand) until the dough comes together. Add the Skor bits and stir in.
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2. Shape the dough into 2 logs about 10 inches (25 cm) long (1 1/2-inches/3.5 cm across) and wrap tightly in plastic wrap and chill for at least 2 hours until firm.
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3. Preheat the oven to 325(F (160 (C) and grease or line 2 baking trays with parchment paper.
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4. Unwrap and slice the dough into cookies 1/4-inch (5 mm) thick and arrange them on the baking trays leaving at least 1/2-inch (1 cm) between them. Bake for about 16 minutes, until the cookie barely start to show a little colour at the edges. Cool the cookies completely on the baking tray before removing. The cookies can be stored in an airtight container for up to a week.
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More information and baking inspiration is available at www.hersheyskitchens.ca.
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kcal
Calories
47
g
Fat
71
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Ingredients, 1 cup (250 mL) unsalted butter, at room temperature, 1/2 cup (125 mL) icing sugar, sifted, 1 tsp (5 mL) vanilla extract, and more.
Yes, Skor Bits Shortbread Slice Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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