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This recipe is from the annual Washington Post Christmas Cookie Food section, December 12, 2012. This has become part of our Christmas cookie tradition. From the recipe: Here's a cookie for toffee fans. The original recipe was built around a Swedish candy bar called Daim that, fortunately, has two nearly identical relatives in the States. The candy bars typically are small, so you'll need to buy several to equal 7 ounces. Don't buy the miniature bars; they'll have too much chocolate and not enough toffee. If you want to dispense with the chocolate altogether, Heath sells Toffee Bits in 8 ounce bags.
- 7 tablespoons unsalted butter, at room temperature
- 1⁄4 cup granulated sugar
- 1⁄2 cup packed light brown sugar
- 1⁄2 cup raw almonds, chopped (we use chopped blanched almonds)
- 1 pinch salt
- 1 1⁄4 cups flour, plus more for the work surface
- 1⁄2 teaspoon baking powder
- 7 ounces crushed hard chocolate-covered english toffee bars, such as Daim, Heath (see headnote) or 7 ounces Skor English toffee bits (see headnote)
- 1 large egg, lightly beaten
- Note: The dough needs to be wrapped and refrigerated for at least 30 minutes and up to 1 day.
- Beat the butter and sugars together in the bowl of a stand mixer or hand-held mixer on medium-high speed until light, about 2 minutes. Reduce the speed to low and add the almonds, salt, flour, baking powder and toffee bits. Finally, incorporate the egg.
- Turn the dough out onto a lightly floured work surface and shape it into a uniform log about 3 inches in diameter and 10 inches long. Wrap it in plastic wrap and refrigerate for at least 30 minutes or up to 1 day.
- Preheat the oven to 440 degrees F. Line two baking sheets with parchment paper.
- Use a sharp knife to slice the log of dough into 1/2 inch rounds. Transfer the rounds to the prepared baking sheets, spacing them at least 2 inches apart. Bake one sheet at a time for 8 to 10 minutes or until the edges are light brown, rotating the sheet front to back about halfway through baking.
- If the cookies lose some of their shape during baking, you can remedy that during the few minutes immediately after they come out of the oven. Use a metal spatula to push in any wayward dough and coax the cookie back into roundness.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a rack to cool thoroughly before storing in an airtight container.