Tuesday, December 15, 2009

COOKIES AND MORE COOKIES

December has always been the time for cookies...lots and lots of them. When I was growing up, my Mom would bake the most wonderful cookies and after I got married, I decided to continue on with the tradition. I have recently been making chocolate chip cookie bars, but after viewing these cookies for the month that appeared in our local paper, I am going to get a little more creative! This is the recipe that caught my eye:

COFFEE TOFFEE SANDIES

Coffee and toffee together at last!
For a more intense blast of coffee, use instant espresso powder instead of instant coffee.

Start to finish: 3 hours (30 minutes active)
Makes 30 cookies

1/2 cup (1 stick) unsalted butter, softened
3/4 cup light brown sugar
1/4 cup granulated sugar
2 teaspoons instant coffee granules
1 tablespoon hot water
1 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 cup toffee pieces

In a large bowl, use an electric mixer to beat the butter and both sugars until light and creamy. In a small bowl, combine the coffee and hot water, stirring until dissolved. Add the coffee to the butter and sugar mixture, beating until well combined. Set aside.

In a medium bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the butter mixture and mix just until all the flour is blended. Do not over mix. It should be crumbly.

Add the toffee pieces and mix using a wooden spoon or silicone spatula. Divide the dough in half, placing each piece onto a sheet of plastic wrap. Squeeze it together into a log using the plastic wrap to help shape it. Wrap the logs in the plastic wrap and refrigerate several hours, or until well chilled.

When ready to bake, heat the oven to 325 F. Line 2 baking sheets with parchment paper.

Slice each log into rounds about 3/8 of an inch thick. Squeeze any crumbles back together.

Arrange the cookies 1 inch apart on the baking sheet; they do not spread. Bake for 12 to 15 minutes, or until the cookies just begin to tan on the bottom and start to set. Cool on the baking sheet and store in an airtight container.

What kind of cookies/bars/cakes/brownies are any of you making? What is your favorite kind? My favorite kind is sugar cookies with icing on them. I love them and if they are anywhere in my sight, I'll eat them all! That is why I don't make them very often! :)



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7 comments:

  1. These sound good; I've saved your recipe to try!

    I went to a cookie exchange over the weekend, so I won't be baking as much as usual. I still haven't decided on what I will bake yet.

    My favorite cookies are probably spritz, or any other light shortbread cookies. Because they're not too sweet they go great with most beverages...coffee, hot tea, cocoa, milk or even juice or cider.

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  2. Oh, I love shortbread cookies. I worked at a Cookie Bake Sale on Sunday, and the little shortbreads are what I spotted immediately! Of course, I just HAD to try one (you know, to make sure it was shortbread-y enough to sell!) It was sooooo good! Of course, then everyone made sure I stayed far away from them...very far away! :)

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  3. I'm just an all around cookie fiend! I can't stop, it's horrible!!! I love them all as long as they don't have raisins. Why would anyone spoil a cookie with an old grape?

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  4. My favorite cookie is also sugar cookies, the family likes chocolate chip. I think I may give your cookies a go at. Thank you for coming by and commenting. Merry Christmas to you and your loved ones.

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  5. Oooh! These are a keeper! I can't wait to get my replacement stove this weekend.

    Come visit Lola's Diner and see our new additions to our family.

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  6. I love Christmas cookies! We've really cut back on how many we make because we are just the ones eating them. :)

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