You know me, I cut to the chase. I wouldn't bore you with back stories or random stories.
With this one, I found a list of ingredients but no instructions. But it's icebox cookies, no brainer.
Enjoy!
You will need some plastic wrap for this recipe.
Butter Toffee Icebox Cookies
Preheat oven: 350 degrees
2 1/2 cups All-purpose flour
1 cup sugar
1 cup butter (softened)
1 teaspoon vanilla extract
1 egg
1 cup Heath toffee bits
Cream the butter and sugar in a large mixing bowl.
Then add the egg and vanilla, beat until smooth.
Next add the flour a cup at a time.
Finally mix in the toffee bits.
Take the dough and shape it into a foot and a half long log.
Lay a long piece of plastic wrap on a work surface, about 2 feet.
Wrap the log tightly in the plastic wrap and place in the fridge for two hours, or until firm.
Unwrap the dough and cut with a sharp knife into 1/4 inch slices.
Place the slices on a cookie sheet an inch apart. Bake for 9 minutes or until firm and light golden color.
Note: Keep unbaked slices in the fridge to keep cold in between batches.
Makes about 30 cookies.
