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    You are in: Home / Recipes / Crispy Toffee Cookies Recipe
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    Crispy Toffee Cookies

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    1 hr

    20 mins

    GibbyLou's Note:

    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.

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    Ingredients:

    Serves: 20

    Yield:

    cookies

    Units: US | Metric

    • 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

    Directions:

    1. 1
      Note: The dough needs to be wrapped and refrigerated for at least 30 minutes and up to 1 day.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Preheat the oven to 440 degrees F. Line two baking sheets with parchment paper.
    5. 5
      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.
    6. 6
      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.
    7. 7
      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.

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    Nutritional Facts for Crispy Toffee Cookies

    Serving Size: 1 (36 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 170.9
     
    Calories from Fat 83
    48%
    Total Fat 9.2 g
    14%
    Saturated Fat 4.6 g
    23%
    Cholesterol 25.1 mg
    8%
    Sodium 65.2 mg
    2%
    Total Carbohydrate 20.6 g
    6%
    Dietary Fiber 0.7 g
    2%
    Sugars 13.8 g
    55%
    Protein 2.2 g
    4%

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