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Skor Toffee Bits Cookies

Toffee Bits and Pistachio Cookies

A cousin of the shortbread family, Toffee Bits and Pistachio Cookies are buttery sweet with a short, tender crumbly texture and a bit of crunchiness from the toffee bits and nuts.
Course Cookies
Cuisine Canadian
Keyword cookie balls, pistachio, toffee bits, toffee bits and pistachio cookies
My Island Bistro Kitchen Barbara - My Island Bistro Kitchen

Ingredients

  • 1 cup unsalted butter, softened at room temperature
  • 2/3 cup sifted/sieved icing sugar (aka powdered sugar or confectioner’s sugar)
  • 1 egg yolk, room temperature (discard egg white as not needed in this recipe or reserve for another use)
  • 1½ tsp pure vanilla extract
  • 2 cups all-purpose flour
  • 3 tbsp cornstarch
  • 1 tsp baking powder
  • Pinch salt
  • 1 cup baking toffee bits
  • 1/3 cup finely chopped pistachios

Instructions

  1. Line baking sheet(s) with parchment paper.
  2. Sift or sieve dry ingredients into a bowl. Sift or sieve icing sugar to remove any lumps before measuring out 2/3 cup of the sugar.
  3. Separate the egg while cold. Discard the egg white which is not required in this recipe or reserve it for another purpose.
  4. In bowl of stand mixer fitted with paddle attachment, cream the butter well at medium speed. Reduce mixer speed to lowest setting and blend in the icing sugar followed by the egg yolk and vanilla.

  5. With mixer on lowest speed, gradually beat in the dry ingredients just until blended. Remove bowl from mixer stand and, using a large sturdy spoon (or hands), mix in the toffee bits and pistachios until incorporated. Cover and refrigerate dough for about 10 minutes to make it easier to handle for forming into balls. Do not let dough refrigerate for a long period as it will harden and be difficult to work with.

  6. Scoop up about 22 grams of dough for each ball and form into balls. Place on prepared baking sheet, spacing the balls 1½” - 2” apart. Place cookies in refrigerator for 12-15 minutes to firm up butter so cookies do not over-spread during baking.
  7. While cookies are chilling, position oven rack in center of oven and preheat oven to 365°F.
  8. Transfer cookies to oven and bake for apx. 14-16 minutes (but start checking for doneness at the 12-13 minute point of baking), turning cookie sheet(s) once halfway through baking. Let cookies rest on baking sheet(s) for about 7-9 minutes after coming out of the oven then carefully transfer them to a wire cooling rack to cool completely.
  9. Store cookies, between layers of waxed or parchment paper, in airtight container at room temperature for up to 3-4 days or freeze in airtight freezer containers for longer storage.

Recipe Notes

Yield: Apx. 38 cookies (of size indicated in recipe)

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NOTE: Cookies made of sizes different than that indicated in recipe will require adjustments to baking times and will result in a different yield from that stated in the recipe.