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
- 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)
- Preheat oven to 350 degrees F.
- Beat butter until light and fluffy. Sift in icing sugar and beat again until fluffy, scraping down the sides of the bowl often.
- 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).
- Stir in vanilla.
- Spoon large teaspoonfuls of cookie dough (or use a small ice cream scoop) onto an un-greased cookie sheet, leaving 2 inches between cookies.
- Press a small piece of Toblerone in center of each shortbread. Spread a small amount of dough over the point of the Toblerone.
- Bake for 18 to 20 minutes, until bottoms brown lightly. Remove from cookie sheet to cool on a rack.
Makes approximately 3 dozen.