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Crispy Toffee Cookies

Crispy Toffee Cookies 20.000

Deb Lindsey for The Washington Post

Holiday Cookies 2012 Dec 12, 2012

Here's a cookie for toffee fans. The original recipe was built around a Swedish candy bar called Daim that, fortunately, has two nearly identical relatives in the States. The candy bars typically are small, so you'll need to buy several to equal 7 ounces. Don't buy the miniature bars; they'll have too much chocolate and not enough toffee. If you want to dispense with the chocolate altogether, Heath sells Toffee Bits in 8-ounce bags.

Make Ahead: The dough needs to be wrapped and refrigerated for at least 30 minutes and up to 1 day. The cookies can be stored in an airtight container for up to 2 weeks or frozen for up to 1 month.


Servings: 20 large cookies
Ingredients
  • 7 tablespoons unsalted butter , at room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup raw almonds, chopped
  • Pinch salt
  • 1 1/4 cups flour, plus more for the work surface
  • 1/2 teaspoon baking powder
  • 7 ounces crushed hard toffee candy bars, such as Daim, Heath or Skor (see headnote)
  • 1 large egg, lightly beaten

Directions

Beat the butter and sugars together in the bowl of a stand mixer or hand-held mixer on medium-high speed until light, about 2 minutes. Reduce the speed to low and add the almonds, salt, flour, baking powder and toffee bits. Finally, incorporate the egg.

Turn the dough out onto a lightly floured work surface and shape it into a uniform log about 3 inches in diameter and 10 inches long. Wrap it in plastic wrap and refrigerate for at least 30 minutes or up to 1 day.

Preheat the oven to 440 degrees. Line two baking sheets with parchment paper.

Use a sharp knife to slice the log of dough into 1/2-inch rounds. Transfer the rounds to the prepared baking sheets, spacing them at least 2 inches apart. Bake one sheet at a time for 8 to 10 minutes or until the edges are light brown, rotating the sheet front to back about halfway through baking.

If the cookies lose some of their shape during baking, you can remedy that during the few minutes immediately after they come out of the oven. Use a metal spatula to push in any wayward dough and coax the cookie back into roundness.

Let the cookies cool on the baking sheets for 5 minutes, then transfer to a rack to cool thoroughly before storing in an airtight container.


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Recipe Source

Adapted from "Swedish Desserts," by Cecilia Vikbladh (Skyhorse Publishing, 2012).

Tested by Jane Touzalin.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per cookie: 170


% Daily Values*

Total Fat: 10g 15%

Saturated Fat: 5g 25%

Cholesterol: 25mg 8%

Sodium: 65mg 3%

Total Carbohydrates: 19g 6%

Dietary Fiber: 0g 0%

Sugar: 12g

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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