Tuesday, April 5, 2011

Deep South Eats: Chocolate Toffee Sugar Cookies

I volunteered recently to make a chocolate-type cookie for a shower. I went through all my tagged recipes and decided that this would be the best in terms of flavor and looks. Our Best Bites is a fabulous blog with tons of great recipes. They have a great cookbook too! I feel like I tag at least three of their recipes on a weekly basis. In terms of math that means I will never be able to cook all the recipes I tag!

Start by making one recipe of Sugar Cookies:

  • 1 cup of real butter, softened (don't even think about using the M word)
  • 1 cup of sugar
  • 1 large or extra large egg
  • 3/4 tsp of almond extract
  • 3/4 tsp of vanilla extract
  • 3 cups of flour
  • 1 1/2 tsp of baking powder
  • 1/2 tsp of salt
  • Cream butter and sugar together until light and fluffy. Usually around 2 minutes at medium speed. Add egg and extracts and mix well.
  • In a separate bowl, combine flour, baking powder and salt.
  • Slowly add the flour mixture to butter mixture blending well between each addition of flour.
  • Cover and chill dough in fridge for at least an hour.
  • When ready to use dough, roll out on lightly floured surface with rolling pin to desired thickness. Cut with desired shape cookie cutter. I love using a large baking mat like the Roul' Pat.
  • Bake at 350 for 8-12 minutes until edges are golden brown.
Then it is time for the messy stuff!

  • Dipping chocolate - dark, semi-sweet or milk. I prefer a mix of half semi-sweet and half milk.
  • Toffee bits (not the chocolate covered kind)
  • Almond bark or white chocolate
  • Prepare your dipping chocolate per manufacturer's instructions. I usually heat very slowly over double boiler or in microwave depending on time. For best results use a small, flexible bowl for dipping.
  • Dip cookie halfway at an angle that allows most chocolate to get on the front of the cookie. Scrape back of cookie over lip of bowl while removing from chocolate. Place on parchment paper or other nonstick surface to dry.
  • Work with a few cookies at a time breaking to sprinkle toffee bits while chocolate is still wet. I dipped like 9 and then sprinkled with toffee bits and then moved on to another 9.
  • Once all cookies are dipped and sprinkled, melt your almond bark or white chocolate in microwave. Chop into chunks and melt for 40 second intervals until melted through. Place in zip lock bag and snip small corner off.
  • Go to town and drizzle drizzle.
  • Once all chocolate is dried and hardened remove from parchment paper and break off excess white pieces (the hang-overs).
These are really pretty displayed and have a good flavor. I found them a little sweeter than I normally prefer but they were well consumed at the shower!

Original recipe from Our Best Bites

If you missed the post about the famous Strawberry Sour Cream Ice Cream, you must check it out!

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