Swiss Mountain Shortbread

December 16, 2019

Since I received these cookies in a cookie exchange from my friend’s mom 10 years ago (Hi Mrs. Copes!!), this is one recipe I make each holiday season. They are delicious. They are also made with white sugar, white flour, butter, and a giant Toblerone bar, so they are definitely not what you’d consider a healthy cookie. However, life is all about balance and sometimes you just need to throw caution to the wind, as my Dad would have said.

Here’s the original recipe. Of course, feel free to make any substitutions.

2 c unsalted butter

1 c fruit sugar (apparently this is finer sugar. I just used regular)

3 1/4 c all purpose flour

1/2 c rice flour (I just used 3 3/4 c all purpose flour altogether)

12 ounce (375g) Toblerone Bar (yes, the giant one!)

icing sugar (to dust over baked and cooled cookies)

Beat butter until very light and fluffy. Gradually beat in sugar and continue beating until sugar is dissolved, about 4 minutes. Sift the two flours together and mix well. Stir into butter mixture and combine well. Chop chocolate into 1/2 inch chunks. Put aside 50 of the largest pieces and mix the rest (crumbs and all) into the dough until just combined. Drop mounds of batter onto non-stick cookie sheet or use parchment paper. Press a chunk of chocolate into the top of each cookie. Bake for 20-22 minutes at 325 until lightly brown. Cool on racks and dust with icing sugar.

We only make these once a year, it makes them extra special and our girls love making them (and eating them!)






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