Friday, March 19, 2010
Buck Bannister No comments
So, I whipped up a batch of Toffee Sandies. These are super simple to do and are sure to please your cookie lovers. It starts with a simple shortbread to which is added chocolate and toffee bits. You can either use the pre-crushed kind from the grocery store or take Heath or Skor bars and crush them up by hand.
I used just a touch of orange peel in this batch for a little extra flavor depth, but it's not necessary if you prefer yours straight up. So, here we go with some Toffee Sandies.
1 cup butter (softened)
2/3 cup Confectioner's Sugar
2 cups All-Purpose Flour
2 tsp. finely grated orange peel
1/4 tsp. vanilla extract
1/2-1/3 cup chocolate and toffee bits depending on your preference.
Preheat oven to 325° F. Cream butter and sugar in a large mixing bowl. Beat in orange peel and vanilla. Stir in flour a little at a time, until dough holds together. Fold in toffee bits and distribute evenly. Turn dough out onto lightly floured surface and knead lightly until you form a nice disk. If the dough is too sticky, add a little more flour until it's workable. Using a lightly floured rolling pin, roll out dough to about 1/2 inch thickness. Cut dough with sharp knife into squares or cut into circles using a cookie cutter or wineglass. Place cookies on ungreased cookie sheet (using a silicone mat or parchment paper is a good idea). Sprinkle each cookie with extra toffee and chocolate bits. Bake for 20 to 25 minutes until bottoms are just browned. Remove to a wire rack to cool. Makes about two dozen (depending on size).