shortbread sampler

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 2 cups butter, softened
• 3 cups flour
• 1 cup icing sugar
• 1/4-1/2 cup crushed pistachios (approx, a bit time consuming to shell these but so worth it)
• 1/4-1/2 cup skor english toffee bit (approx)
• 6 -8 ounces semisweet chocolate (approx)

Recipe

• 1 preheat oven to 350* mix flour, butter and icing sugar together~blend well.
• 2 form into balls a bit smaller than golf balls.
• 3 place on cookie sheet about 2 inches apart.
• 4 slightly flatten-- very slightly.
• 5 bake for 15-17 mins.
• 6 until golden.
• 7 watch to not overbake.
• 8 cool on wire rack.
• 9 melt chocolate on low heat.
• 10 cool.
• 11 dip about 1/3 of the cookie in chocolate.
• 12 let excess drip off.
• 13 dip into crushed pistachios.
• 14 do the same with next 12 cookies but dip in skor bits.
• 15 put some melted chocolate in ziploc baggie snip off one corner or use a icing bag and drizzle over some plain cookies.
• 16 you will end up with 3 types 12 each kind:chocolate dipped with pistachios, chocolate dipped with skor bits and chocolate drizzle.