This past weekend we had our annual Supper Club December dinner out and cookie exchange. We tried a Southern/Carribean restaurant in New Rochelle, NY called Alvin and Sons that was REALLY good! On the way home, even though we were stuffed from dinner, my husband and I did a mini cookie tasting. These were the cookies that I ended up making for the exchange. I really like heath bars and thought they looked and sounded good. They were pretty easy to put together. I had them completed from start to finish in about an hour. I wasn't sure that two dozen would be enough (you have to account for mess-ups, taste tests, and I had to leave some for the kids!) so I doubled the recipe. Of course it made enough that my husband was able to bring some to work the next day. Unfortunately, I wasn't "wowed" by these cookies like I was hoping. They aren't bad....and according to my daughter, they're the best cookies that I've ever made! I just found them a bit too sweet.....which is why I was suprised that my daughter loved them so much since she really doesn't like very sweet things. Luckily, I got a bunch of really tasty cookies from the other supper club members!
Glazed Toffee Bonbons
recipe from Taste and Tell
Prep Time: 30 minutes
Cook Time: 14 minutes
Total Time: 1 hour, 30 minutes
Yield: 2 dozen cookies
Toffee filled cookies are topped with caramel icing, white and milk chocolate, and more toffee pieces!
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 teaspoon vanilla
1 3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3 bars (1.4 oz. each) chocolate covered English toffee candy, finely chopped
1/4 cup butter
1/2 cup packed brown sugar
2-3 tablespoons milk
1 1/3 cups powdered sugar
1/3 cup milk chocolate chips
1/3 cup white chocolate chips
Heat the oven to 325F. In a large bowl, beat 1/2 cup butter, 1/2 cup brown sugar, the vanilla and the egg with an electric mixer on medium speed until light and fluffy. On low speed, beat in the flour, baking soda and salt. Reserve 1/3 of the toffee pieces for garnish. Stir remaining chopped candy into the dough. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 1 inch apart.
Bake 11 to 14 minutes or until edges start to brown and tops of cookies feel set when tapped. Place cooling racks on waxed paper. Immediately remove cookies from cookie sheets to cooling racks.
Meanwhile, in a 1-quart saucepan, heat 1/4 cup butter, 1/2 cup brown sugar and 2 tablespoons of the milk over medium-low heat , stirring frequently, until mixture just comes to a boil and sugar is dissolved. Stir in powdered sugar; beat with a wire whisk if necessary to remove lumps. Immediately dip tops of cookies into glaze or spread on top of cookies. (Cookies don’t need to be completely cooled, just firm and set.) Place on rack; let stand about 10 minutes until glaze is set. If glaze starts to set in saucepan, reheat over medium-low heat and beat with a wire whisk.
Place chocolate chips and vanilla chips in separate small microwaveable bowls. Microwave each on high for 1 1/2 to 2 minutes, stirring every 30 seconds until melted and smooth. Using the tip of a spoon, drizzle each flavor generously over cookies. Alternately, place the chips in a zip top bag, microwave until melted, and then cut off the corner and drizzle over cookies. Sprinkle with remaining candy. Refrigerate 20 minutes to set quickly.
Family Rating:1 thumb up.
This recipe is shared at:
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