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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Toffee Butter Icebox Cookies Recipe

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This recipe for Toffee Butter Icebox Cookies is from The Verhage Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 toffee bits

.
Directions:
Directions:
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
Number Of Servings:
Number Of Servings:
48 Cookies

 

 

 

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