August 12, 2025 – Ann is in OurLittleCorner today
Desserts for the Stressed?
I had never heard of this saying until our neighbor posted it a few days ago on her Facebook page:
While I’m not going to advocate eating a ton of desserts just because you’re a little stressed, I am going to say that baking cookies and cakes can be therapeutic, and eating a little sweet now and then can be a real stress-relieving treat.
Nor am I going to advocate regularly bringing home little sweets that you purchase at your bakery or grocer. It’s too easy to eat too many of those – and too often those goodies are filled with ultra-processed ingredients.
BUT there are exceptions to every rule, and I’m here to say today that sometimes when you’re stressed – and baking doesn’t sound all that therapeutic – the perfect little baked goodie from the store may be consumed guilt-free and with great joy. And Andy and I have found that perfect treat: Rustic Bakery’s Salted Caramel Shortbread. If you don’t live in our area (Rustic Bakery is based in Petaluma, CA) and can’t find these cookies at your market, you’ll find them (pricier) online. They’re delicious.Not filled with ultra-processed stuff. Pretty. Not too sweet. The perfect crunch. Admittedly, a little addictive.
Or maybe you should maximize your stress therapy by both baking AND then eating delicious little shortbread cookies. Here’s my attempt to replicate Rustic Bakery’s perfection – I call them Salted Toffee Shortbread Cookies.
Salted Toffee Shortbread Cookies
- 1 c butter (8 ounces), at room temperature
- 1 c dark brown sugar, packed
- 1 tsp Diamond kosher salt
- 2 teaspoons vanilla
- 2 1/4 c flour
- 8 oz (about 1 3/4 c) Heath English Toffee Bits (either with or without a chocolate coating)
- Flaky salt for topping
In a large bowl using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, salt, and vanilla together on medium-high speed until completely smooth and creamy.
Add the flour and beat on low speed until just combined. Add the Toffee Bits, turn the mixer up to medium-high speed and beat just until the Bits have been incorporated.
With lightly floured hands, divide the dough in two. Roll and roughly shape each piece of dough into an 8-inch log. Wrap each piece with plastic wrap (like a Tootsie Roll) and roll again back and forth again to form a smooth and tight roll. Refrigerate for several hours – or even overnight.
Preheat oven to 350°F . Line two large baking sheets with parchment paper or silicone baking mats.
Remove logs from the refrigerator. Slice each log into 1/2″ thick cookies and place cookies on baking sheets about 2″ apart. Sprinkle each cookie with a teeny pinch of flaky salt. Bake the cookies for 15–17 minutes, or until set and lightly browned around the edges. Allow to cool for 5 minutes on the baking sheet, then transfer to cooling rack to cool completely.
Cover and store cookies at room temperature for 4-5 days – or freeze.
Did you hear about the dyslexic agnostic insomniac? She lay awake all night worrying about whether there was a dog.
OMG, David…That’s too funny!
Oh, wow, these cookies sound fantastic! I’m putting toffee bits on the grocery list !
Andy here: I can vouch that these cookies are addictive. And if you don’t want to go to the trouble to make the cookies the toffee bits themselves are worth the trip to the market.