Almond-Toffee Cookies

Bake 10 minutes for a soft and chewy cookie or up to 14 minutes for a crisp cookie.

Yield:

Makes about 5 dozen

Recipe from

Recipe Time

Prep: 30 Minutes
Bake: 14 Minutes
Cool: 15 Minutes

Ingredients

3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups plus 2 Tbsp. all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
6 (1.4-oz.) chopped chocolate-covered toffee candy bars
1 1/2 cups toasted slivered almonds
Parchment paper

Preparation

1. Preheat oven to 350°. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs and 1 1/2 tsp. vanilla, beating until blended.

2. Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in chopped toffee candy bars and slivered almonds just until combined. Drop by tablespoonfuls onto parchment paper-lined baking sheets.

3. Bake at 350° for 10 to 14 minutes or until desired degree of doneness. Remove to wire racks, and cool completely (about 15 minutes).

Note:

Rebecca Kracke Gordon,

September 2008