Toffee Icebox Cookies Food

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.

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 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.

FOUR-FLAVOUR ICEBOX COOKIES

Steps:

• Cream the butter and beat in the sugars, one at a time.
• Add the eggs and vanilla, beat well.
• Mix the flour, baking soda and salt.
• Work into the creamed mixture.
• Divide the dough into four equal parts.
• Mix the oats and cinnamon into one part.
• Melt the chocolate in a small bowl in the microwave. Mix the slightly cooled melted chocolate into the second part, along with the cocoa and a flavouring of your choice.
• Mix the lemon zest and juice, and dried cherries into the third part, along with the 1/4 cup flour.
• Toast the coconut lightly in an ungreased heavy skillet.
• Let cool and mix the coconut and minced ginger into the last part.
• Shape each flavoured dough into an even log, 2" in diameter.
• Roll up tightly in waxed paper or plastic.
• Chill from 1 hour to 24 hours until wanted.
• Logs can also be frozen; thaw ten minutes before slicing.
• Cut thin slices (about 1/4" thick) from each log and bake on a lightly greased baking sheet, at 375°F for about 10 minutes.
• They should be just very lightly browned.
• Place well apart, as they spread.
• The dough should still be quite chilled when it goes into the oven.