Toffee Butter Icebox Cookies Food

TOFFEE ICEBOX COOKIES

Steps:

• In a large bowl beat the butter and sugars until fluffy.
• Beat in the egg and vanilla.
• With the mixer on low - beat in the flour, cornstarch, baking powder and salt - adding about 1/2 of the flour at a time.
• Beat in the 2/3 cup toffee pieces.
• Divide the dough in 2 balls.
• On a piece of wax paper, form each into a log shape about 1 inch in diameter. Then roll the log in the wax paper, twist the ends and place in the fridge. Chill in the fridge for at least 4 hours or up to 4 days, or freeze.
• If logs are frozen, thaw in the fridge overnight before baking.
• When ready to bake, preheat the oven to 350F degrees and line cookie sheets with parchment paper or silicone baking mats.
• Slice each log into discs about 1/4 to 1/3 inch (about 1/2 centimetre) in thickness.
• Place 2 inches apart on the cookie sheet and bake for 9-11 minutes, or until the tops look set.
• In a small bowl melt the chocolate and shortening in short 30 second bursts in the microwave, stirring between each.
• Dip half of each cookie in the melted chocolate and sprinkle with toffee bits.

TOFFEE BUTTER ICEBOX COOKIES

Steps:

• Cream butter and sugar together.
• Add in the egg and extract and mix until well combined.
• Stir in flour, mixing until fully incorporated. If dough appears too dry, add a teaspoon of water at a time until it comes together.
• Fold in Heath toffee bits.
• Divide dough in half and pl ace 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.

TOFFEE PECAN ICEBOX COOKIES

Steps:

• In large bowl, beat butter, granulated sugar, brown sugar and vanilla with electric mixer on medium speed until light and fluffy. On low speed, beat in flour and salt just until blended. Stir in pecans and toffee bits. Divide dough in half; shape each half into 14x1 1/2-inch log. Wrap in plastic wrap; refrigerate 3 hours.
• Heat oven to 325°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1 inch apart.
• Bake 12 to 14 minutes or until set and very lightly browned. Cool 2 minutes; remove from cookie sheets to cooling racks. Store cooled cookies tightly covered at room temperature.

TOFFEE BUTTER ICEBOX COOKIES - FREEZER/REFRIGERATOR- MAKE AHEAD

Steps:

• Cream butter & sugar together.
• Add in the egg & vanilla & mix until well combined.
• Stir in flour, mixing until fully incorporated. If dough is too dry, add a teaspoon of warm water at a time until proper consistency.
• Fold in Heath bits.
• Divide dough in half. Place on top of a sheet of plastic wrap or wax paper. Form into a log about 6.5" long & 1.5" in diameter. Wrap each log in plastic wrap & refrigerate 1-2 hours or until firm.
• Preheat oven to 375.
• Line baking sheet w/ parchment paper.
• Slice logs into 1/4" slices.
• Place slices 2" apart on cookie sheet.
• Bake 8 minutes or until lightly browned.
• Can be refrigerated for weeks - or frozen for several months.

BUTTER TOFFEE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Sift together flour and baking soda.
• Cream together butter, sugar, brown sugar, and vanilla.
• Add eggs one at a time.
• Add toffee pieces to mixture.
• Mix creamed mixture and dry mixture together.
• Use rounded tablespoon to measure dough.
• Place dough at least 2 inches apart on baking sheet.
• Bake for 10 to 12 minutes.
• *If you have time to chill the dough before baking, do so! You will have cookies that are crisp on the outside and chewy on the inside.