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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 16 |
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These twice-baked toffee cookies are a must with coffee at Christmastime. They also make great gifts from the kitchen. Ingredients:
1/2 cup butter, softened |
1/2 cup sugar |
1/4 cup packed brown sugar |
3 eggs |
2 teaspoons vanilla extract |
3 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 package (8 ounces) milk chocolate english toffee bits |
Directions:
1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits.
2. Divide dough in half. On a parchment paper-lined baking sheet, shape each portion into a 10-in. x 2-1/2-in. rectangle. Cover and refrigerate for 30 minutes.
3. Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices.
4. Place slices cut side down on ungreased baking sheets. Bake for 20-24 minutes or until golden brown, turning once. Remove to wire racks to cool. Store in an airtight container. Yield: about 2-1/2 dozen.
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