Fudge-Filled Toffee Cookies |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 33 |
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I combined three recipes to come up with these crisp cookies topped with a sweet chocolate center. They're a nice addition to a holiday cookie tray. Ingredients:
1/2 cup butter, softened |
1/2 cup sugar |
1/2 cup confectioners' sugar |
1/2 cup canola oil |
1 egg |
1/2 teaspoon almond extract |
1/4 teaspoon coconut extract |
1-3/4 cups king arthur unbleached all-purpose flour |
1/2 cup king arthur premium 100% whole wheat flour |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1/2 teaspoon cream of tartar |
3/4 cup milk chocolate english toffee bits |
2/3 cup chopped pecans |
2/3 cup flaked coconut |
additional sugar |
filling: |
1-1/2 cups semisweet chocolate chips, melted |
3/4 cup sweetened condensed milk |
1-1/2 teaspoons vanilla extract |
1-1/4 cups pecan halves |
Directions:
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, egg and extracts. Combine the flours, salt, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. Stir in the toffee bits, pecans and coconut. Cover and refrigerate for 1 hour or until easy to handle.
2. Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each.
3. In a large bowl, combine the melted chocolate, milk and vanilla until smooth. Spoon 1 teaspoon into the center of each cookie. Top with a pecan half.
4. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool. Yield: 5-1/2 dozen.
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