Quick & Easy Toffee Shortbread Cookies

These cookies were so fast to make, and so good!  I love both shortbread and toffee.  The original recipe calls for adding an icing, but these don't need it.  Leaving off the icing makes these even quicker to make.  You use a whole bag of toffee bits, which seems like too much, but it works.  They (the toffee bits) melt around the edges and get a little crispy.  So good!  This recipe calls for rum flavoring.  I think mine was old, because I couldn't taste it.  I'm going to buy some new stuff and make these again.

Happy Thanksgiving!  These aren't necessarily Thanksgiving-y, but they'd make a great addition to a Christmas cookie tray.

Quick & Easy Toffee Shortbread Cookies
adapted from Taste of Home
See the original recipe (link above) for icing recipe

1 cup butter, softened
3/4 cup confectioners' sugar
1 teaspoon rum extract
1/2 teaspoon salt
2 cups all-purpose flour
1 package (8 ounces) brickle toffee bits

1.  Preheat oven to 375°. Beat first four ingredients until blended. Beat in flour. Stir in toffee bits. Shape dough into 1-in. balls (I used a regular-sized cookie scoop); place 2 in. apart on parchment paper-lined baking sheets.

2.  Bake until edges are light brown and toffee bits begin to melt, 8-10 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.

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