Saturday, February 6, 2016

Butter Toffee Icebox Cookies

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.

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.

No comments:

Post a Comment