Tag Archives: toffee

9th Annual Twelve Days of Christmas Cookies: Almond Toffee Sandies

Almond Toffee Sandies 3

Welcome to December and No Empty Chairs’ 9th Annual Twelve Days of Christmas Cookies Celebration! Twelve more days – Twelve more cookies.

DAY 1: Almond Toffee Sandies

Similar to Pecan Sandies, but with the sweet, crunchy addition of caramel toffee bits. A new family favorite!

Almond Toffee Sandies 1

Sharing cookies and treats is one of my favorite ways to show love during the Christmas season. Another great tool to find ways to love and serve is this Light the World campaign.

Need some inspiration on ways to Light the World? This 25 Ways, Over 25 Days calendar gives great inspiration from the ultimate source of light, whose birth we celebrate. Click through for ideas on how to apply the Savior’s teachings this Christmas season:

 

Image result for light the world calendar jpg

RECIPE:

Almond Toffee Sandies

Makes about 7 dozen small cookies

Almond Toffee Sandies 2

(adapted from Taste of Home)

1 cup unsalted butter, softened
1 cup sugar
1 cup powdered sugar
2 eggs
1 cup mild flavored olive oil (or vegetable oil)
1 tsp vanilla extract
½ tsp almond extract
4 ½ cups flour
1 tsp baking soda
1 tsp salt **
1 tsp cream of tartar
2 cups coarsely chopped whole roasted almonds
1 package (about 8 oz) toffee bits

(**reduce salt in recipe if using salted almonds)

Preheat oven to 350°F.

In a large mixing bowl, beat butter and sugars until light and fluffy. Add eggs, one at a time, beating after each addition. Gradually beat in oil and vanilla and almond extracts.

Combine the flour, baking soda, salt””, and cream of tartar. Mix into the butter mixture gradually. Add chopped almonds and toffee bits and mix well.

Drop by tablespoonfuls onto ungreased baking sheets. Bake for 12-13 minutes, until bottom of cookies just begin to brown. Cool on wire racks.

Light the World Image

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Twelve Days of Christmas Cookies: Almond Toffee Triangles

Almond Toffee Triangles

DAY 9: Almond Toffee Triangles

A shortbread crust, topped with a sliced almond caramel mixture and then baked to perfection.

Easy peasy!

Almond Toffee Triangles 2

 

RECIPE:

Almond Toffee Triangles

Almond Toffee Triangles

Crust:
1 cup butter, softened
½ cup powdered sugar
½ tsp vanilla
2 ¼ cups flour
¼ tsp salt

Topping:
1/3 cup packed brown sugar
1/3 cup corn syrup (light or dark)
¼ cup butter
¼ cup heavy cream
1 tsp vanilla
2 cups sliced almonds

Crust:
Preheat oven to 350°F. Grease bottom and sides of a 15×10” pan.

Use a mixer to cream butter and powdered sugar. Beat in vanilla. Slowly beat in flour and salt. Press evenly into greased pan.

Bake for 11-12 minutes.

Topping:
While crust is cooking, prepare topping. In a medium saucepan, combine sugar, corn syrup, butter and cream. Bring to a boil over medium heat. Remove from heat and stir in vanilla and almonds. Pour topping over HOT crust; spread evenly.

Bake at 350°F for 12-15 minutes, or until topping is set. Cool completely. Cut into 2 ½ inch squares. Cut each square in half diagonally.

Makes 48 triangles

**To prepare in a 17×13” pan: prepare 1 ½ times the recipe.

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Twelve Days of Christmas Cookies: Chocolate Fudge Toffee Cookies

Chocolate Toffee Cookies

DAY 2: Chocolate Fudge Toffee Cookies

An easy to make rich dark chocolate drop cookie made with toffee chips and nuts. Slightly crispy outside, and soft gooey middles. A great cookie for chocoholics!

Just be sure to use silicone mats or parchment paper on your baking sheets, or the toffee pieces will stick to your pans.

RECIPE:

Chocolate Fudge Toffee Cookies

Chocolate Toffee Cookies

16 oz bittersweet chocolate, chopped (about 2 ½ cups bittersweet chips)
½ cup butter
¾ cup sugar
¾ cup brown sugar
4 eggs
2 tsp vanilla extract
2 cups flour
1 tsp salt
1 tsp baking powder
1 ½ cups chopped walnuts or toasted almonds
1 ½ cups (8 oz bag) toffee chips

Preheat the oven to 350°F. Line baking sheets with silicone mats or parchment paper.

Place chocolate and butter in a medium saucepan and heat over low heat (or a double boiler) until melted and smooth, stirring often. Cool completely to room temperature.

Combine sugars, eggs and vanilla in a large mixing bowl. Beat until mixture is light and fluffy. With the mixer on low speed, beat in the cooled chocolate.

Mix the flour, salt and baking powder together in a small bowl. Add to mixing bowl and beat until just combined. Mix in nuts and toffee chips. Let dough sit, at room temperature, for 15 minutes before scooping and baking.

Drop  tablespoon-sized scoops of batter onto the lined baking sheets.

Bake for 8-10 minutes; do not overbake. Leave cookies on baking sheets for 5 minutes, and then use a thin metal spatula to remove them to a cooling rack.

Makes 4 dozen cookies

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