5 Ingredient Toblerone Shortbread Cookies Recipes
TOBLERONE SHORTBREAD COOKIES
These are really yummy and I make them every year for the Christmas holidays. I especially like them stored in the fridge and eaten cold but they're great at room temp too!
Provided by thepurpleturtle
Categories Dessert
Time 30m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Cream together butter and icing sugar, beat in vanilla and salt.
- Add flour 1 cup at a time, mixing well after each time.
- Stir in toblerone.
- Roll dough into 1" balls and place 2" apart on cookie sheet. Flatten with a fork dipped in icing sugar. Bake at 350 degrees for 12-15 minutes.
Nutrition Facts : Calories 167.6, Fat 10.4, SaturatedFat 6.5, Cholesterol 27.1, Sodium 106.6, Carbohydrate 17.3, Fiber 0.4, Sugar 6.6, Protein 1.5
5-INGREDIENT TOBLERONE SHORTBREAD COOKIES
Make and share this 5-Ingredient Toblerone Shortbread Cookies recipe from Food.com.
Provided by dcrosgrey
Categories Dessert
Time 34m
Yield 16-20 cookies, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Cream butter and sugar in a medium bowl. Beat until light and fluffy.
- Add flour and cornstarch gradually while beating continuously. Beat until light.
- Take one teaspoon of shortbread mixture and slightly flatten between palm of your hands.
- Place one triangle of Toblerone in the center of the shortbread and top with another slightly flattened teaspoon of shortbread mixture. Seal edges of cookie perimeter with fingers.
- Bake in oven at 375 degrees F (190 degrees C) for 12-14 minutes.
Nutrition Facts : Calories 352.4, Fat 23.2, SaturatedFat 14.6, Cholesterol 61, Sodium 164.3, Carbohydrate 34, Fiber 0.7, Sugar 12.6, Protein 2.7
SHORTBREAD & TOBLERONE CHEESECAKE
This cheesecake has an all butter shortbread base, and Toblerone melted into the batter of the cheesecake. It is easy to make and impresses people at the same time.
Provided by Yummyfoodmadeasy
Categories Cheesecake
Time 55m
Yield 15 Mini cheesecakes
Number Of Ingredients 7
Steps:
- Neatly arrange a cupcake tray with cupcake liners.
- For the base of the cheesecake, take the shortbread and put it through a food processor and make the biscuits into crumbs.
- Take a tablespoon and lay the crumbs neatly and firmly on the cupcake liners. Set them aside.
- In the meantime, heat up the oven to 275 degree Fahrenheit.
- Take a mixer and add the cream cheese and soften it.
- Slowly add in the sugar and the vanilla extract and mix thoroughly. (You can add more sugar than I listed, I don't like my cheesecake to be too sweet).
- Add in the eggs and mix again.
- Repeat with the sour cream.
- Chop up each Toblerone peak into 4 pieces and slowly add into the rest of the batter.
- Once thoroughly mixed, slowly scoop out the batter and fill up the cupcake tray, by loading them up on top of the shortbread base.
- Bake in the oven for 35 minutes. Refrigerate overnight and enjoy!
- The cheesecake mixture makes 15 cupcakes, since I had a cupcake tray that fits only 12, I had some batter left over. The next day, I made a different base, I added some pretzel with the shortbread, and that turned out yummy too!
Nutrition Facts : Calories 223.1, Fat 16.8, SaturatedFat 8.3, Cholesterol 68.2, Sodium 183.5, Carbohydrate 14.7, Fiber 0.2, Sugar 7.8, Protein 3.8
TOBLERONE SHORTBREAD 2000 (CANADIAN)
fast and easy, make them big like a snowball, this is a family recipe.. Since my niece made this one up for Christmas baking, its a true Canadian recipe.
Provided by andypandy
Categories Dessert
Time 15m
Yield 24 1.5 inch balls, 24 serving(s)
Number Of Ingredients 7
Steps:
- Cream butter and icing sugar well together until light and fluffy.
- Sift flour and cornstarch and baking powder together and add into sugar mixture.
- Fold in the chopped chocolate toblerone candy bar.
- Blend all well.
- Roll into large cookie balls, about 2 inches.
- Bake at 350 degrees for 11 minutes.
- Remove, cool, dredge in powdered sugar if desired.
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