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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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These are something a little different for a non-specific sweet craving. I made a couple of minor alterations, but the original recipe was Edwina Gadsby's submission to Home-Tested Cookie Recipes. I found that they are better a day or two after you make them. Ingredients:
1 3/4 cups all-purpose flour, sifted |
1 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon cinnamon |
1 cup butter, softened |
1 1/2 cups firmly packed brown sugar |
1/2 cup granulated sugar |
2 large eggs, room temperature |
2 teaspoons instant coffee or 2 teaspoons espresso powder, dissolved in |
1 tablespoon hot water, and cooled to room temperature |
1 teaspoon vanilla extract |
1 teaspoon almond extract |
1 teaspoon freshly grated orange zest |
1 cup white chocolate chips |
1 cup toffee pieces |
Directions:
1. Preheat oven to 350°F.
2. Grease a 13x9-inch pan (I recommend cooking spray- if you use shortening, the bars may seem greasy once cooled).
3. Stir together flour, baking soda, salt and cinnamon in a large bowl; set aside.
4. With an electric mixer, beat butter and both sugars until fluffy.
5. Beat eggs in one at a time, beating well after each addition.
6. Mix in dissolved and cooled coffee, extracts and orange zest.
7. Gradually mix in flour mixture.
8. Once flour is blended in, stir in chips and toffee bits.
9. Transfer batter to prepared pan and spread evenly.
10. Bake 25-35 minutes, or until golden brown.
11. Cool in pan on wire rack before cutting into bars.
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