Toffee Butter Cookies
Adapted from:Cook's Illustrated Holiday Baking Magazine, 2008
2 1/3 C. Flour
1/2 tsp Baking Powder
1/2 tsp Kosher Salt
16 Tbl. Regular, salted butter, softened
1 C. lightly packed brown sugar
1 Egg...fresh, perhaps?
2 tsp Vanilla, homemade if ya got! I used bourbon vanilla, it was yum!
An entire bag of Heath Toffee Chips. Either plain toffee or the toffee with chocolate, I like them both...but I do lean towards the toffee with chocolate. I'm a chocolate kinda gal.
optional ingredients for chocolate drizzle
1 Cup chocolate chips (I use a mix of semi sweet and milk)
A small dollop of vegetable shortening. Probably a teaspoon or two
Combine flour, baking powder and salt in a bowl and set aside.
Cream butter and brown sugar until light brown and fluffy. Add egg and vanilla. Mix until combined. Add flour combo and mix. Add the heath chips. Mix.
Now, take your dough and split it in half. Throw one half of it on a large piece of plastic wrap and begin to form it. You want it to be shaped approximately 2 inches wide and 1 inch thick. Nice and rectangular. This can take a bit of doing. I use the plastic wrap and help mush it and squish it and form it. I open and close the plastic wrap, making it tighter each time to help the dough squish down to the appropriate size and shape.
Refrigerate, in the plastic wrap for about 2 hours. You can also freeze them for about half an hour and they'll be fine.
Using a sharp knife, slice logs into cookies, about 1/4 inch thick. Place on a parchment-lined cookie sheet. You can pack them in pretty close as they don't rise much. Bake for about 11 minutes, until just beginning to brown around the edges. Let cool completely. DEVOUR!
Thanks for reading!
p.s. not to freak you out, but Christmas is in 9 days. That means 8 more shopping days left...and 8 more days to make Christmas Cookies!!! Get busy!
|Follow me on Facebook|