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Toffee Butter Icebox Cookies Recipe

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This recipe for Toffee Butter Icebox Cookies is from The Worrall 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
2 1/2 cups all-purpose flour, spooned and levelled
1 cup toffee bits
Directions:
Directions:
1. Cream butter and sugar together.
2. Add in the egg and extract and mix until well combined.
3. Stir in flour, mixing until fully incorporated. If dough appears too dry, add a
teaspoon
of water at a time until it comes together.
4. Fold in toffee bits.
5. Divide dough in half and place 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.
6. Preheat oven to 375 degrees.
7. Line baking sheet with parchment paper.
8. Remove plastic wrap from rolls and cut into 1/4 inch slices.
9. Place slices about 2 inches apart on cookie sheet.
10. Bake for 8 minutes or until lightly browned.

 

 

 

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