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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 24 |
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My brother's quest to find a filled toffee cookie inspired me to spend hours in the kitchen coming up with a winning combination. Of the 14 kinds of cookies I bake each Christmas, these are the first to disappear. Ingredients:
1 cup butter, softened |
1 cup packed brown sugar |
1/2 cup sugar |
2 eggs |
2 teaspoons vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 cup english toffee bits or almond brickle chips |
filling: |
2/3 cup butter, softened |
4 cups confectioners' sugar |
1 teaspoon vanilla extract |
3 to 5 tablespoons half-and-half cream or milk |
Directions:
1. 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).
2. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10 minutes or until firm (do not brown).
3. 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. Yield: 4 dozen.
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