- Cooking Time: 50 minutes + cooling
- Servings: 16 servings
- Preparation Time: 20 minutes + chilling
BackstoryThese twice-baked toffee cookies are a must with coffee at Christmastime. They also make a a great gift from the kitchen when several slices are wrapped in plastic wrap and tucked into a pretty mug.
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 package (7-1/2 or 8 ounces) English toffee bits or almond brickle chips
- 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.
- 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.
- 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.
- 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.