• Toblerone Shortbread

This has become a family favourite at Christmas. I now make them every year and they also make a great gift! They are so easy to make and freeze well too.

• 
  
• 2 cups butter, softened
• 1 cup fruit (fine) sugar
• 3 ¼ cups flour
• ½ cup rice flour
• 12 ounces Toblerone bar (coarsely chop, incl shavings, 2 ½ cups)
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• Preheat oven to 325 degrees. Cream butter and blend in sugar. Combine flours and add to butter mixture. Reserve about 85 larger pieces of chocolate. Stir smaller pieces and shavings into dough. Form into rounds on parchment lined cookie sheets and flatten. Press chunk of reserved chocolate into top of each cookie. Bake for 20 minutes. Cool slightly and transfer to rack.

Peanut Butter Cup Cookies

• 1 cup butter, softened
• 2/3 cup creamy peanut butter
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 2 1/4 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup chocolate chips
• 2 cups chopped peanut butter cups

Preheat oven to 350 degrees. Cream butter. Beat in peanut butter and sugars. Add eggs, one at a time, beating well. Beat in vanilla. Combine dry ingredients and stir into butter mixture. Stir in chocolate chips and peanut butter cups.


Drop by tablespoon onto parchment lined cookie sheet. Bake for 8 to 10 minutes. Cool.