Best Toffee Butter Icebox Cookies Freezerrefrigerator Make Ahead Recipes

Toffee Icebox Cookies image

Provided by Fiona Dowling

Categories Dessert

Time 5h

Number Of Ingredients 13

3/4 cup unsalted butter (, softened)
1/3 cup granulated sugar
1/4 cup brown sugar (, lightly packed)
1 large egg
1 tsp vanilla extract
2 cups all purpose flour
1 tbsp cornstarch
1 tsp baking powder
1/4 tsp salt
2/3 cup toffee pieces
8 oz chocolate (225g) (, chopped in small pieces)
1 tbsp vegetable shortening (, or butter)
1/3 cup toffee pieces

Steps:

In a large bowl beat the butter and sugars until fluffy.
Beat in the egg and vanilla.
With the mixer on low - beat in the flour, cornstarch, baking powder and salt - adding about 1/2 of the flour at a time.
Beat in the 2/3 cup toffee pieces.
Divide the dough in 2 balls.
On a piece of wax paper, form each into a log shape about 1 inch in diameter. Then roll the log in the wax paper, twist the ends and place in the fridge. Chill in the fridge for at least 4 hours or up to 4 days, or freeze.
If logs are frozen, thaw in the fridge overnight before baking.
When ready to bake, preheat the oven to 350F degrees and line cookie sheets with parchment paper or silicone baking mats.
Slice each log into discs about 1/4 to 1/3 inch (about 1/2 centimetre) in thickness.
Place 2 inches apart on the cookie sheet and bake for 9-11 minutes, or until the tops look set.
In a small bowl melt the chocolate and shortening in short 30 second bursts in the microwave, stirring between each.
Dip half of each cookie in the melted chocolate and sprinkle with toffee bits.

Nutrition Facts : Calories 133 kcal, ServingSize 1 serving

Toffee Butter Icebox Cookies image

Provided by Trish - Mom On Timeout

Categories Dessert

Time 2h8m

Number Of Ingredients 6

1 cup butter (softened)
1 cup sugar
1 tsp vanilla extract
1 egg (room temperature)
2½ cups all-purpose flour (spooned and leveled)
1 cup Heath toffee bits

Steps:

Cream butter and sugar together.
Add in the egg and extract and mix until well combined.
Stir in flour, mixing until fully incorporated. If dough appears too dry, add a teaspoon of water at a time until it comes together.
Fold in Heath toffee bits.
Divide dough in half and pl ace on top of a sheet of plastic wrap. Form the dough into a log about 6 inches long and 1.5 inches in diameter. Wrap each log with the plastic wrap and refrigerate dough rolls for 1-2 hours or until nice and firm.
Preheat oven to 375 degrees.
Line baking sheet with parchment paper.
Remove plastic wrap from rolls and cut into ¼ inch slices.
Place slices about 2 inches apart on cookie sheet.
Bake for 8 minutes or until lightly browned.