Monday, November 16, 2015

Monday Food Post - Toffee Butter Icebox Cookies


It has been a long time since I made any cookies, but when I came across these here at Mom On Time Out, they looked so good I put them on my list for whenever.  Yesterday was whenever.


Toffee Butter Icebox Cookies
Makes 4 dozen

1 cup butter, softened
1 cup sugar
1 tsp vanilla extract
1 egg, room temperature
2½ cups all-purpose flour
1 cup Heath toffee bits

Cream butter and sugar together.

Add in the egg and extract and mix until well combined.

Stir in flour, mixing until fully incorporated.

Fold in Heath toffee bits.

Divide dough in half and place on top of a sheet of plastic wrap. 

Form the dough into a log about 6 inches long and 1.5 inches in diameter. 

Wrap each log with the plastic wrap and refrigerate dough rolls for 1-2 hours or until nice and firm.

Preheat oven to 375 degrees.

Line baking sheet with parchment paper.

Remove plastic wrap from rolls and cut into ¼ inch slices.

Place slices about 2 inches apart on cookie sheet.

Bake for 8 minutes or until lightly browned.



What did we think?  Definitely a big thumb's up from both of us.  I had to cook them longer than the 8 minutes mentioned.  They took at least 12 minutes in my oven.  I know oven temperatures vary.  

Gregg likes his cookies crisp and these were crisp and those toffee bits were delicious.

This made two logs and I have put one in the freezer.  The nice thing about them is you can cut off a few at a time so you don't end up eating too many.  Believe me is not hard to do with these things. We had two for dessert and I am looking forward to have one with a cup of tea tomorrow morning.  I'm looking forward to going back to Mom On Time Out to see what other delicious recipes she has.