Toffee Sandwich Cookies Food

TOFFEE SANDWICH COOKIES

Steps:

• 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 soda and salt; gradually add to the creamed mixture and mix well. Stir in toffee bits (dough will be stiff). , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10 minutes or until firm (do not brown). , In a small bowl, beat the butter, sugar, vanilla and enough cream to achieve spreading consistency. Spread on the bottom of half of the cookies; top with remaining cookies.

TOFFEE SANDWICHES

Steps:

• COOKIES: Preheat oven to 350*F.
• In a large bowl, cream together the butter and both sugars until well blended, using an electric mixer on medium speed.
• Add eggs, one at a time, blending well after each addition.
• Add the vanilla.
• Combine the flour, baking soda, and salt; gradually add to the creamed mixture just until combined.
• Stir in the toffee bits (the dough will be stiff).
• Drop dough by rounded tsp.
• 2" apart onto ungreased cookie sheets; bake for 10 minutes, or until set--do not brown.
• Transfer cookies to wire racks and cool completely.
• Meanwhile, make the FILLING: In a mixing bowl, cream together the butter until smooth and light.
• Gradually add the powdered sugar, blending well after each addition.
• Add the vanilla and enough half-and-half to reach desired spreading consistency.
• At this point, you can stir more toffee bits into the frosting, or sprinkle them on top of the frosting.
• Spread frosting on the bottom halves of the cooled cookies; top with remaining cookies.

BROWN-BUTTER TOFFEE SANDWICH COOKIES

Steps:

• Make the cookies: In a food processor, process the toffee bits, sugar, baking soda and salt until the toffee is mostly ground and the mixture is sandy, about 1 minute.
• Transfer the toffee mixture to the bowl of a stand mixer (or a large bowl if using a hand mixer). Add butter, egg white and vanilla. Mix together with the paddle attachment on medium until creamy and fluffy, stopping once to scrape the bowl and paddle, about 2 minutes. Add flour, and mix on medium-low until the mixture comes together into a soft dough, about 30 seconds.
• Divide the dough in half. Pat each half into a disk. (If the dough is very soft, wrap and chill in the fridge for 15 minutes before proceeding.) Line three sheet trays with parchment paper.
• Dust the counter and dough with flour. Working with one piece of dough at a time, use a rolling pin to roll the dough out until just under ⅛-inch thick (the thickness of two stacked pennies), turning the dough frequently to ensure it moves freely on the counter and dusting with more flour as needed. Each sheet of dough will be about the size of a standard sheet of paper.
• Using a 2-inch round cookie cutter dusted in flour, cut out cookies from one sheet of dough. Using an offset spatula, transfer rounds to a prepared sheet tray, leaving about ½ inch of space between cookies.
• Repeat with the remaining sheet of dough. Gather and knead together any scraps, reroll and repeat until all the dough has been rolled out for a total of 72 cookies. Freeze on sheet trays for at least 30 minutes before baking. (Alternatively, once the cookies have firmly frozen, stack them between parchment in a freezer-safe container or zipper-lock bag for up to 3 months.)
• Set racks in the upper and lower thirds of the oven and heat oven to 350 degrees. Whisk together the egg yolk with 1 tablespoon of water and evenly brush on the tops of half of the chilled cookies. Sprinkle the yolk-brushed cookies with almonds, pressing gently to adhere. Bake the first two trays of cookies until deeply browned like a pretzel, switching the sheet trays from top to bottom and rotating from front to back halfway through, 10 to 14 minutes. Repeat with the third and final batch. Let cookies cool completely on sheet trays.
• Once the cookies are cool, make the icing: Set a piping bag in a tall and narrow container, like a deli quart container, and fold over the top edge to secure. Flip over the cookies without almonds. (You need to pipe the icing onto the cookies immediately after mixing, so make sure you are set up.)
• In a small saucepan over medium heat, melt butter until foamy, about 3 minutes. Continue cooking butter, stirring and scraping frequently with a stiff silicone spatula, until the sputtering has subsided and the butter solids look deeply browned, 3 to 5 minutes. Scrape the butter and any brown bits into the bowl of a stand mixer (or into a large bowl if mixing by hand).
• Stir in the vanilla and salt. Sift over the powdered sugar. With the paddle attachment, mix on low until creamy and combined, about 1 minute, stopping once during mixing to scrape the bowl and the paddle. (You can also mix with a stiff silicone spatula until creamy and combined.)
• Transfer the icing to the piping bag and cut a 1-inch wide opening at the tip. Pipe a scant tablespoon of filling onto a flipped cookie and immediately top with an almond-topped cookie. Gently press to adhere so that the filling reaches the edges of the cookie. Repeat with remaining cookies and icing. Store cookies in an airtight container at room temperature for up to 1 month.

TOFFEE SANDWICH COOKIES

Steps:

• Cream butter and sugars; add eggs and vanilla.
• Combine dry ingredients and mix into butter/sugar mixture.
• Stir in toffee bits.
• Drop by teaspoon onto parchment-lined baking sheet.
• Bake at 350° for 10 minutes or until firm (do not brown).
• Cool on a rack and make little cookie sandwiches with the frosting.
• FROSTING-.
• Cream butter and add sugar and vanilla.
• Add milk to reach spreading consistency.

BUTTER TOFFEE FLOWER SANDWICHES

Steps:

• For cookies: Spoon cookie mix into a wire-mesh strainer set over a large bowl. Sift the cookie mix through strainer, leaving the chocolate chips in strainer (reserve the chocolate chips for another use). Add flour, eggs, oil, and butter flavoring to cookie mix in bowl. Stir until dough comes together. Shape into a ball, then wrap in plastic wrap. Chill dough in refrigerator for at least 30 minutes.
• Preheat the oven to 375 degrees F. Line cookie sheet(s) with parchment paper and set aside.
• On a lightly floured surface, roll out chilled dough to 1/4-inch thickness. Using a 3-inch flower-shaped cookie cutter, cut 12 shapes from the dough. Using a 1-inch round cookie cutter, cut out each flower center. Re-roll the scrap dough and cut out another 12 flower shapes, but do not cut out centers. Transfer the flowers to the prepared cookie sheet(s), spacing cookies 2 inches apart.
• Bake cookies 8 to 10 minutes or just until starting to brown. Cool on cookie sheet(s) for 5 minutes. Transfer cookies to a wire rack to cool completely.
• For filling: In a medium bowl, stir together frosting and powdered sugar until well mixed. Gently stir in 1/2 cup toffee bits.
• Spoon a heaping tablespoon filling onto each of the whole flower cookies. Top each with a cut-out flower cookie. Sprinkle a scant teaspoon of the remaining toffee bits in the center of each cut-out cookie.

TOFFEE COOKIE ICE-CREAM SANDWICH

Steps:

• COOKIES: To make cookies, heat oven to 350°F.
• In a small bowl, use an electric mixer to beat butter and both sugars until light and fluffy.
• Add egg and vanilla and beat well.
• Stir in flour mixture and beat until just combined. Stir in oats and chocolate.
• Divide dough into 24 table-spoon-size balls and arrange on 2 ungreased baking sheets, leaving about 3-inches of space between them.
• Bake for 10-12 minutes or until golden brown around the edges. Transfer cookies to a rack and let cool completely.
• Soften ice cream until it can be stirred but is not melted.
• The easiest way to do this is to transfer ice cream to a microwave-safe bowl and heat in 10 second intervals until it reaches the desired consistency.
• Add toffee bits and mix well.
• While ice cream is soft, scoop a bit onto the bottom of a cooled cookie, then top with another cookie.
• Freeze until ice cream is solid.
• Store in an airtight container in the freezer.

CHOCOLATE TOFFEE COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees F).
• Beat butter and sugar in large bowl until fluffy. Add egg, rum, and vanilla and beat until well blended.
• Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds.
• Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to tough, about 11 minutes. Let cookies cool on sheet 1 minutes. Transfer cookies to rack and cool completely. Repeat shaping and baking with remaining batter.

TOFFEE SANDWICH COOKIES

Steps:

• In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in toffee bits (dough will be stiff). Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 10 minutes or until firm (do not brown).
• In a mixing bowl, combine butter, sugar, vanilla and enough cream to achieve spreading consistency. Spread on the bottom of half of the cookies; top with remaining cookies.

BANOFFEE SANDWICH COOKIES

Steps:

• Spoon 1tsp of toffee onto the bottom of 12 cookies, spread to level, but leave a gap around the edge.
• Place slices of banana over the toffee, if your banana is big enough, you'll only need 1 slice per cookie, if not put a couple of slices on to cover the cookie.
• Take one of your plain cookies and sandwich together with the banana covered one; repeat until you have 12 sandwich cookies.
• Drizzle some extra toffee sauce on the top and dig in!
• Due to the fresh banana in this recipe, the sandwich cookies are best eaten the same day.