Description
Shortbread, loaded with dried dates, raisins, toffee and oats. You might even consider replacing the raisins with dried cherries! Trust me, you need to try this recipe! You won’t be sorry!
Ingredients
- 3 sticks Butter, Softened
- 1 cup Sugar
- 1 teaspoon Vanilla
- 3-½ cups Flour
- ¼ teaspoons Salt
- ⅔ cups Dates
- ½ cups Raisins
- ⅓ cups Toffee Bits
- ⅓ cups White Chocolate Chips
- ½ cups Oats
- Turbinado Sugar, For Sprinkling
- 3 sticks Butter, Softened
- 1 cup Sugar
- 1 teaspoon Vanilla
- 3-½ cups Flour
- ¼ teaspoons Salt
- ⅔ cups Dates
- ½ cups Raisins
- ⅓ cups Toffee Bits
- ⅓ cups White Chocolate Chips
- ½ cups Oats
- Turbinado Sugar, For Sprinkling
Preparation
Start by creaming your butter and sugar in the large bowl of your stand mixer, until they are fully incorporated. Side note: Make sure your butter is softened! Once you have your butter and sugar incorporated, add the vanilla and mix to combine.
Sift in the flour and salt using a sifter. (You can also use a whisk. In this case, a whisk works well.) Next, add your dried fruit and mix it in until incorporated. And lastly, mix in your toffee bits, white chocolate chips and oats.
Once your dough is ready, turn it onto a floured surface, shape it into a flat disc, wrap in plastic wrap and chill for 30 minutes. Preheat your oven to 350 F.
Once your dough is chilled, roll it out to 1/2 inch thick, and cut it into similar sized rectangles of your desired size. Then sprinkle them with turbinado sugar and place onto parchment paper lined baking sheets.
And lastly, bake them for 15 to 20 minutes or until the edges begin to brown.
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