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Coffee - Toffee
1 tablespoon
instant coffee powder
1 teaspoon vanilla
2 sticks (1 cup) butter or margarine (not spread), softened
1 1/4 cups sugar
1/2 teaspoon baking soda
1 large egg
2 1/2 cups flour
3/4 cup toffee chips (such as Heath Bits), spread on waxed
paper
Stir coffee powder and vanilla in a cup until coffee
dissolves. Beat butter, sugar, and baking soda in a large
bowl with electric mixer until fluffy. Beat in egg and
coffee mixture. With mixer on low speed, beat in flour, half
at a time, until blended. Divide dough in half. Roll each
half on a lightly floured surface into a 7” log. Roll in
toffee bits until logs are 9” long. Wrap each in plastic
wrap. Refrigerate at least 4 hours or overnight until firm.
Heat oven to 350 degrees. Cut logs in ¼” slices. Place 2”
apart on greased cookie sheets. Bake 10-12 minutes until
firm and golden on bottom. Cool on sheet 3-5 minutes before
removing to rack to cool completely. Store airtight. Makes
72 cookies.
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