Butterscotch Shortbread

These shortbread cookies are so light and tender.  Easy and delicious, you need to give them a try!

(adapted from Taste of Home website)


1 cup butter, softened

1/2 cup sugar

1 teaspoon vanilla

1 3/4 cups flour

1/2 cup cornstarch

1/4 teaspoon salt

1/2 cup butterscotch chips

1/2 cup dark chocolate chips

Preheat oven to 350 degrees.  In a large mixing bowl cream butter and sugar until fluffy. Add the vanilla.

In another bowl combine, flour, cornstarch and salt.

Add the dry ingredients to the creamed mixture, mix together.  Add the chips

Place the dough on some waxed paper, roll into a log.  Chill the dough for 1 hour.

Roll the chilled dough out to 1/4 inch on a floured board.  Cut with a cookie cutter or slice off cookies 1/4 inch.

Place on a cookie sheet and bake 10-12 minutes  or until lightly browned.  Cool on wire racks.

Easy Chocolate Toffee Bars

We found this recipe on the back of the chocolate chip package.  We have changed it a bit and added some of our own touches.

Ingredient List:

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 3/4 cups flour

1/3 cup sugar

1/4 teaspoon salt

1- 10 ounce package dark chocolate chips (divided)

1- 14 ounce can sweetened condensed milk

1 teaspoon vanilla

1/2 cup chopped nuts

1/3 cup toffee pieces

1/3 cup shredded sweetened coconut (optional)

Preheat the oven to 350 degrees.  Place the butter, flour, sugar and salt in a bowl.  Mix until crumbly.

Put 2 cups onto a greased 9×13 greased baking sheet.  Reserve the rest for the topping.  Press to all corners with your hand or the back of a spoon.

Place in the oven for 10 minutes.

Melt 1 cup of the chocolate chips and the can of sweetened condensed milk over medium-low heat.  Add the vanilla and stir.  Remove the crust from the oven, spread the chocolate mixture over the crust.

In a small bowl combine, remaining crust, 2/3 cup chocolate chips, nuts and toffee bits. 

Sprinkle topping over the chocolate.  We added coconut on top also.  It is optional. 


Place back in oven and bake another 25-30 minutes.


Remove from the oven.  Allow to cool, cut into squares and enjoy! 








Peaches and Cream Oatmeal Cookie Ice Cream Sandwiches

Ingredient List:

1 cup (2 cubes) unsalted butter, softened                         

1 cup brown sugar

1 cup white sugar

2 eggs

1 teaspoon vanilla

2 cups flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

2 cups ( 6 packets) Peaches and Cream Instant Oatmeal

1 package (12 ounce) semi-sweet chocolate chips

1 cup slivered almons (or any nut you want)

1 quart vanilla ice cream for the ice cream sandwiches

   These are the pieces of kitchen equipment you will need:

cookie sheet

2 large bowls

hand mixer

measuring cups and spoons

cooling rack

spatula, teaspoon and knife (to level off the dry ingredients)

Pre-heat your oven to 350 degrees.

In a large bowl, cream together:

2 cubes butter

1 cup brown sugar

1 cup   white sugar

2  eggs

1 teaspoon vanilla

     Cream these ingredients together with a mixer or by hand.

    In another large bowl add:

2 cups flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

Mix all these dry ingredients together with a spoon.

Add the dry ingredinets to the butter/sugar mixture.

Now add the oatmeal, nuts and  chocolate chips.

Mix all  together well.

Drop cookies by rounded teaspoons on a cookie sheet.  If you have baking parchment, place  it on the cookie sheet to  prevent the cookies from burning.

Place the cookie sheet in the oven and bake 12-15 minutes, until golden brown.

After baking, place the cookies on a cooling rack.

After the cookies have cooled, place 2 cookies for each sandwich upside-down on a cutting


Place 1/2 cup of vanilla ice cream on one cookie.

Place one cookie on top.

Wrap with plastic wrap and place in the freezer 2-3 hours.


I hope you try this recipe!  It is the one that I entered in a contest and placed in the top ten