12 Cookies of Christmas Cookie #5 :Sparkling Toffee Butter Cookies

I am telling you right now before you go any further, these are addicting, and rich and buttery and so pretty and festive to look at. So if you are not looking for something like that, please move on to someone else, but if they sound good to you then pull up and read all about these sparkly little gems. I originally found this recipe on Recipe Girl, then my sister Donna made them here. It has come full circle, I have made them numerous times and they are fantastic. So easy to make and they just make you happy just looking at them.




Sparkling Toffee Butter Cookies





1 cup sugar

3/4 cup butter, softened

1 egg

1 tsp vanilla

2 cups flour

1 1/2 tsp baking powder

1/4 tsp baking soda

1/2 cup toffee bits, I used milk chocolate toffee bits

sugar





Directions:



Preheat oven to 350.

Put some sugar in a bowl and set aside for later.

Combine butter,1 cup sugar,egg and vanilla in a large bowl.



Beat at medium speed,scraping down the sides often, until creamy. Add flour,baking powder and baking soda. Reduce speed to low. Beat until well mixed. Stir toffee bits in by hand.

Should look something like this:

Shape dough into 1 inch balls. Roll into sugar you have set aside.

Place 2 inches apart on parchmant lined baking sheet. Bake 9-11 minutes. I take mine out at 10 and they are perfect. DO NOT OVERBAKE!!!! Sprinkle with some more sugar while they are still warm. Let cool a minute or two before removing to cooling rack.

See that sparkle. This makes about 36 cookies. Store in airtight container.

I am warning you, these are rich and buttery and oh so good. They will add some shine to any holiday tray.

Happy Cookie Making!!!!




Let's see what the other girls are up to, shall we:

April, Kim, Megan, Barbara and Megan

12 Weeks of Christmas Cookies #2 and a change

I am not a big fan of change. I like my routines and I thrive on them. My kids need their routine, as boring as it may be, it is what keeps me sane and makes my life work. So, that being said, I was all set, I was ready with my xmas cookie tray list. I had thought it through, I added and subtracted and tried to figure out what was best and then I got thrown 2 curveballs. The first one being asked to join The 12 weeks of Christmas Cookies bake along, April over at Abbey Sweets, invited me to join her and other ladies in posting a Christmas cookie every Friday from now until Xmas. I am thrilled. I quickly accepted, and thought to myself, I got this, I am so anal and so prepared, that this will be easy. Then my 2nd curveball struck.

I got a comment on my last post from Valerie, she is at Valerie's attempt at pondering. She was new to me, so I immediately checked out her blog, and I was blown away. It is full of so many things that I cannot wait to try. Please, guys, for me, check it out, you will be so happy you did. The first thing I see when I get there is these. Well, these are mine, but you get the picture. These are Baby Shortbread Bites with Mini Chocolate Chips and Toffee. Are you kidding me?

I made them that night and they are incredible. They are little buttery pieces of heaven with choc chips and toffee added in just for the hell of it. My whole gameplan has now changed and I am posting these as my Week 2 cookie because that's how good they are. You have the option of melting chocolate and dipping half the cookie into it, but I believe they stand up well enough on their own. These will now be on my holiday cookie tray. You have to try them, you will thank me later.

Baby Shortbread Bites with Mini Choc Chips and Toffee


1 Cup unsalted butter, softened
1/2 cup powdered sugar, sifted
1 tsp vanilla
2 cups flour
3/4 cup mini choc chips
3/4 cup heath toffee bits
1 tbsp vegetable shortening, optional
1 cup mini choc chips, optional

Directions:


Preheat oven to 350.


Cream together the butter and powdered sugar until smooth. Stir in the vanilla. Mix in the flour until combined, then stir in ( or add with the mixer on the slowest speed) 3/4 cup min choc chips and the 3/4 cup Heath bits. It should look like this.


And like this. You can definately try the dough, there are no eggs. Yes, you will try it. I did!!!

Shape spoonfuls of dough into small balls(Donna, behave), about one inch wide. I used my hands, but I'm sure you can use a very small cookie scoop. Place 2 inches apart on parchmant lined cookie sheet. Press down lightly to give each cookie a slightly flat surface to rest on.
Bake for 12-14 minutes, until fairly firm to the touch. Let the cookies cool completely before removing them from the pan, shortbread can be delicate and is very brittle. If you choose to, you can melt the remaining 1 cup of mini choc chipsand shortening in a double boiler, stirring frequently until smooth. Dip one end of each cookie into the chocolate, then place them on wax paper until set. Store in air tight container at room temperature and try, just try to control yourself. These are amazing cookies.

Makes 4 dozen Baby Shortbread Bites, love the name.

As shortbread normally does, these taste better as the days go on. They taste better today than yesterday.

I guess sometimes change is good. lol

Heath Bits Peanut Butter Cookies

Ok, so here she is, my first born, my main helper in the kitchen and my sister, Donna's, goddaughter. She is 5 1/2 years old, getting ready to start kindergarten in September and whenever cookies are being made she is right there on her stool , ready to help and lick the spoon or eat the dough. She makes me laugh and cry, but she loves peanut butter so these are for her. I got this recipe from my sister, Donna, over at My Tasty Treasures . She got the recipe from the back of the Heath Bits bag. I do love back of the bag recipes. They are really good, and full of peanut butter and chocolate toffe, it doesn't get much better than that. These are a keeper.


Heath Bits Peanut Butter Cookies



1/2 cup shortening
3/4 cup peanut butter
1 1/4 cup brown sugar
3 TBSP milk
1 TBSP vanilla
1 egg
1 1/4 cup flour
3/4 tsp baking soda
1 1/3 cup Heath Milk Chocolate Toffee bits,divided


Heat oven to 375.

Beat shortening,peanut butter,brown sugar,milk, and vanilla in large bowl until well blended. Add egg; beat until just blended. Combine flour,baking soda and salt; gradually beat into peanut butter mixture. Stir in 1 cup of toffee bits; reserve the rest for topping.

Drop by heaping teaspoons about 2 inches apart onto parchment lined cookie sheet(I love parchmant paper). Top each with reserved toffee bits. Bake 7-8 minutes or until set. Do not overbake. Cool 2 minutes. Remove to wire rack. Cool completely. Makes abot 3 dozen cookies.

My Justine loves them, maybe you will too.