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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Buttery toffee-flecked cookies with a toffee-flecked buttercream filling...yum:) Interestingly enough, I got this recipe from a friend in my aerobics class-I'm assuming these cookies will be the reason both of us show up to class faithfully!!! Ingredients:
1 cup butter, softened |
1 cup packed light brown sugar or 1 cup dark brown sugar |
1/2 cup granulated sugar |
2 large eggs |
2 teaspoons vanilla extract |
2 1/2 cups flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 cup toffee pieces |
2/3 cup butter, softened |
4 cups powdered sugar, sifted |
1 teaspoon vanilla extract |
3 -5 tablespoons half-and-half |
additional toffee pieces, to taste |
Directions:
1. COOKIES: Preheat oven to 350*F.
2. In a large bowl, cream together the butter and both sugars until well blended, using an electric mixer on medium speed.
3. Add eggs, one at a time, blending well after each addition.
4. Add the vanilla.
5. Combine the flour, baking soda, and salt; gradually add to the creamed mixture just until combined.
6. Stir in the toffee bits (the dough will be stiff).
7. Drop dough by rounded tsp.
8. 2 apart onto ungreased cookie sheets; bake for 10 minutes, or until set-do not brown.
9. Transfer cookies to wire racks and cool completely.
10. Meanwhile, make the FILLING: In a mixing bowl, cream together the butter until smooth and light.
11. Gradually add the powdered sugar, blending well after each addition.
12. Add the vanilla and enough half-and-half to reach desired spreading consistency.
13. At this point, you can stir more toffee bits into the frosting, or sprinkle them on top of the frosting.
14. Spread frosting on the bottom halves of the cooled cookies; top with remaining cookies.
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