Cookie of the Week: Toffee Cookies

December 1, 2009

Once the Thanksgiving leftovers disappear, it means one thing at Chez T. Time to start baking the holiday cookies. Better loosen your belts, folks, because it’s time to do the Cookie-Boogie!

Growing up, I loved baking Christmas cookies with Mama. My sister never showed much interest, but I loved rolling dough and sprinkling sugar and piping icing along the rims.

We always made the same 4 or 5 kinds of cookies every year. Once in a blue moon, we’d try something different, but ultimately, we always came back to these old favorites.

And I’m happy to share our Greatest Hits with you this season.

So as to not overwhelm you and induce Cookie Coma, I’ll share one cookie recipe a week with you this month. I hope you enjoy the process as much as I will, and perhaps it will encourage you to tie on that apron and bake up some memories with your kids.

Miss M. was beyond excited to help, and Miss D. learned what separating an egg means.

These cookies are my personal Waterloo. I can resist an alarming number of sweets; I’m a salt girl. But not these delectable guys. And because I’m a freak, I prefer to eat them straight from the freezer.

Toffee Cookies

1/2 cup butter
1/2 cup margarine
1 cup brown sugar
1 beaten egg yolk
2 cups flour
1/2 cup ground pecans (my note:I used the food processor)
1 teaspoon vanilla
pinch salt

Large (59-cent)* Hershey’s chocolate bar, chunked
Nuts, optional

Preheat oven to 350 degrees. Mix ingredients for base using a mixer, beating until well blended. Press into the bottom of a 9×13-inch or a 10×15-inch cookie pan.

Bake for 15-20 minutes or until crust is golden.

Turn off the oven. Working quickly, cover the top of the base layer evenly with chocolate; return to oven for 2-3 minutes or until chocolate is spreadable.

Watch out for chocolate thieves!

Spread chocolate evenly over crust and top with nuts, if desired. Wait until thoroughly cooled to cut.

* Shows how old this recipe is! It’s a 7-ounce bar. :)

** A little side note. Mama got this recipe from a neighbor whose son, Darren, was my age. Darren followed me around like a devoted hound and could snort pickle juice up his nose. I was, naturally, wicked impressed by this gift.

{ 1 comment… read it below or add one }

Web 2.0 Microblog July 15, 2012 at 8:42 am

Irn7NA Thanks so much for the post.Much thanks again. Cool.


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