Technically these have almonds, as toffee bits do contain them. But I didn't realize that at the time (bad me for not reading more closely). And they were a big hit with family and friends.
Toffee Dream Cookies
2 1/3 all purpose flour
1 pkg (102g) instant vanilla pudding mix
1 tsp baking powder
1/2 tsp baking soda
1 C butter (if using unsalted add 1/4tsp salt to the recipe)
1 C packed dark brown sugar
2 eggs
2 tsp real vanilla extract
2 C toffee bits (I just used a whole package - I think it's slightly less)
1 Preheat oven to 375F. In a bowl, whisk together the flour, pudding mix, baking powder, baking soda and salt, if using. Set aside.
2 In a large bowl with an electric hand mixer, or in a KitchenAid, cream butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Scrape down. Add eggs, one at a time, until well combined. Beat in vanilla. Scrape down the sides again.
3 On low speed, or by hand, slowly add the flour mixture until just combined. Mix in the toffee bits.
4 Using a cookie scoop or spoons, drop tablespoonfuls of dough about 2 inches apart on parchment lined cookie sheets. Bake one sheet at a time for 8-10 minutes, until the edges start to turn light golden.
4 Cool in pans on wire rack for 5 minutes before transferring the cookies directly to the rack to cool completely.
These first appeared on my main blog, A Single Step back in early Summer. These were such a hit that I've made them a few times since just at the request (demand) of my family.
Mocha-scotch Truffle Cookies
12 oz chocolate chips (not milk chocolate) - you could use a good dark chocolate
2 Tbsp butter
2 Tbsp instant coffee granules
3/4 C all purpose flour
1 tsp baking powder
1/2 tsp salt
3 eggs
1 C white sugar
1/4 C dark brown sugar
2 tsp vanilla extract
1 C butterscotch chips
Preheat oven to 325F and line a couple of baking sheets with parchment paper.
Using a double boiler (or not), melt together the chocolate, butter and coffee granules. Set aside to cool.
In a small bowl, whisk together the flour, baking powder and salt. Set aside.
Beat the eggs (I used my stand mixer, but an electric hand mixer would work) and slowly add the sugars. Beat for a few minutes until light coloured. Add the cooled chocolate mixture and beat until smooth. Scrape down the bowl and add the vanilla.
On low speed (or by hand) add in the flour mixture and butterscotch chips until just combined.
Drop by tablespoonfuls onto prepared sheets (the batter is thick and sticky), about 2 inches apart. Bake one sheet at a time for 15-18 minutes, until the cookies are set at the edges and still slightly squidgy in the centre (they will take on a crackled appearance).
Cool on a wire rack (slide the parchment onto it to make it easier), and enjoy.
Today's snack was inspired by a recipe I came across at the Picky Palate blog. The original is called Cinnamon Roll Sugar Cookies, and can be found here. The recipe has been sitting in my "want to try" file for a while now, and I decided that with the decidedly Autumnal feel in the air a cinnamon spiced sweet would fit the bill for this week's snack.
Cinnamon Bun Cookies
2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1/2 Cup softened butter
1 1/2 Cups packed brown sugar
1 1/2 Tablespoons ground cinnamon
Frosting
8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing
1. In an electric or stand mixer, cream the sugar and butter. Add the eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.
2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.
3. In a small bowl combine the brown sugar and cinnamon.
4. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Trim to square the edges. Spread each rolled pieces of dough with 2 Tablespoons softened butter and sprinkle with about 1/4 Cup of the cinnamon sugar mixture.5. Start rolling from the long end closest to you. Using a sharp knife, cut into half, then cut each section in half and then in thirds (or even quarters if your log is longer). Place 2 inches apart onto a silpat or parchment lined baking sheet. With the lightly floured bottom of a drinking glass, lightly flatten each piece. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.
6. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Keep the frosting in the fridge until you're ready to use it. Then spoon it into a plastic freezer bag and snip off the tip. Drizzle the frosting over the cookies and serve.
Makes at least 6 dozen. The dough can be frozen for another day.