Shortbread Toffee Coins

by Brooke on October 21, 2010 4 comments »

I’ve been playing the role of spy writer all week. On a top secret assignment with Babble, and whoo dog! you are going to lurve it when you see it.Turns out, being a spy and a writer is not as sexy as I’d once imagined. It involves obscene amounts of sitting on our brown bed quilt, tucking stray hairs behins my ears as I tap.tap.tap away to the tune of midnight silence. I tried going Stephenie Meyer with the gig, got myself a playlist all queued up. But, spies do not do well with top secret assignments when they are nodding their head to old school pop tunes. So, tap.tap.tap it is.

Just me and my toe bandaid and the tapping of computer keys. See? Not quite as sexy as being a Bond girl.

But, the perks are delicious.

Little Caramel Toffee Coins

Bite sized a beautiful, these simple cookies are a breeze to bake, but they are really hard to stop eating. We used a cookie cutter to chop our little coins into 1"x1" squares, which made them a perfect size for sending with the kids as a lunchtime treat, packaging in cellophane for neighbores, or...you know...sneaking into bed for a midnight snack.

Ingredients:

1 cup butter, very soft
1 cup powdered sugar
2 c. flour
2 tsp. vanilla
3 (1.5 oz) Heath Bars, crushed

Directions:

Preheat oven to 325 degrees. In a large bowl, beat together the butter, powdered sugar, flour, vanilla just until all ingredients are incorporated. Add the Heath Bars to the dough and work them in with a wooden spoon. Lay a large piece of parchment paper on to the kitchen countertop. Turn half the dough out onto the parchment paper, and cover the top of the dough with a second piece of parchment. Use a rolling pin to roll the dough to about 1/4″ in thickness. The dough should be rolled out while between the sheets of parchment. Doing so will help you get a nice, thin cookie, with a smooth top and minimal breakage. Once rolled out, peel away the top layer of parchment paper, and use a pizza cutter to slice the cookies into approximately 2″ squares. Transfer squares to baking sheets, and bake for 15-18 minutes, or just until the edges of the cookies are ever so slightly browned. Remove from the oven, cool, share & enjoy!

Preheat oven to 325 degrees. In a large bowl, beat together the butter, powdered sugar, flour, vanilla just until all ingredients are incorporated. Add the Heath Bars to the dough and work them in with a wooden spoon. Lay a large piece of parchment paper on to the kitchen countertop. Turn half the dough out onto the parchment paper, and cover the top of the dough with a second piece of parchment. Use a rolling pin to roll the dough to about 1/4″ in thickness. The dough should be rolled out while between the sheets of parchment. Doing so will help you get a nice, thin cookie, with a smooth top and minimal breakage. Once rolled out, peel away the top layer of parchment paper, and use a pizza cutter to slice the cookies into approximately 2″ squares. Transfer squares to baking sheets, and bake for 15-18 minutes, or just until the edges of the cookies are ever so slightly browned. Remove from the oven, cool, share & enjoy!

Posted in Cookies Bars and Brownies, Desserts

4 comments »