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Sunday, February 20, 2011

English Toffee Cookies


President's Day vacation, sleeping in and cookies - what could be more perfect?  I scoured my shelf for a book and decided on Sweets for Saints & Sinners, an ominous title for a cookbook.


I decided on a cookie and my assistances nodded with approval.  One element we found missing from the original recipe, chocolate.  Really is there such a thing as English Toffee without chocolate?


We sprinkled chocolate chips on the cookie base and in two little birds mouths, payment for work well done.

English Toffee Cookies
from Janice Feuer & Veronica di Rosa's
Sweets for Saints & Sinners- Desserts & Other Delectable Recipes
 adapted

1/2 lb unsalted butter room temperture
2/3 cup firmly packed brown sugar
1/3 cup granulated white sugar
1 egg separated at room temperature
2 cups all purpose flour
1t ground cinnamon
1/3 cup or more toasted almonds sliced or cut
1/3 cup or more semi sweet chocolate chips

~ preheat oven 350
~ line a baking sheet (11" x 16") with parchment paper and butter with bits from butter wrapper
~ cream butter and sugars until smooth
~ add yolk and mix thoughtly
~ mix in cinnamon and flour until just incorperated
~ dump dough onto prepared sheet
~ press dough into shape, apply light sprinkling of granulated sugar to hands if too sticky
~ lightly beat the egg white
~ brush some of the egg white to cover surface of dough
~ sprinkle dough with almonds and chocolate chips
~ place in oven 15 - 20 minutes until browned on top
~ after 5 minutes of baking open oven and spread melted chips across dough, if you would like
~ remove from oven and cut while hot into diamond shapes while hot (ha ha that is what the recipe says - We used a pizza cutter and it got all mucked up so ours were a variety of shapes and sizes)

Fabulous with a tall glass of milk

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