Toffee Butter Icebox Cookies Recipes

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TOFFEE ICEBOX COOKIES



Toffee Icebox Cookies image

Soft, buttery, melt-in-your mouth sugar cookies with golden edges. Filled with toffee pieces & dipped in chocolate - these toffee icebox cookies are just that incredible.

Provided by Fiona Dowling

Categories     Dessert

Time 5h

Number Of Ingredients 13

3/4 cup unsalted butter (, softened)
1/3 cup granulated sugar
1/4 cup brown sugar (, lightly packed)
1 large egg
1 tsp vanilla extract
2 cups all purpose flour
1 tbsp cornstarch
1 tsp baking powder
1/4 tsp salt
2/3 cup toffee pieces
8 oz chocolate (225g) (, chopped in small pieces)
1 tbsp vegetable shortening (, or butter)
1/3 cup toffee pieces

Steps:

  • In a large bowl beat the butter and sugars until fluffy.
  • Beat in the egg and vanilla.
  • With the mixer on low - beat in the flour, cornstarch, baking powder and salt - adding about 1/2 of the flour at a time.
  • Beat in the 2/3 cup toffee pieces.
  • Divide the dough in 2 balls.
  • On a piece of wax paper, form each into a log shape about 1 inch in diameter. Then roll the log in the wax paper, twist the ends and place in the fridge. Chill in the fridge for at least 4 hours or up to 4 days, or freeze.
  • If logs are frozen, thaw in the fridge overnight before baking.
  • When ready to bake, preheat the oven to 350F degrees and line cookie sheets with parchment paper or silicone baking mats.
  • Slice each log into discs about 1/4 to 1/3 inch (about 1/2 centimetre) in thickness.
  • Place 2 inches apart on the cookie sheet and bake for 9-11 minutes, or until the tops look set.
  • In a small bowl melt the chocolate and shortening in short 30 second bursts in the microwave, stirring between each.
  • Dip half of each cookie in the melted chocolate and sprinkle with toffee bits.

Nutrition Facts : Calories 133 kcal, ServingSize 1 serving

TOFFEE PECAN ICEBOX COOKIES



Toffee Pecan Icebox Cookies image

These toffee pecan cookies are perfect dessert to serve at Christmas celebration.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h25m

Yield 96

Number Of Ingredients 8

1 1/2 cups butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
3 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/2 cup chopped pecans
2/3 cup toffee bits

Steps:

  • In large bowl, beat butter, granulated sugar, brown sugar and vanilla with electric mixer on medium speed until light and fluffy. On low speed, beat in flour and salt just until blended. Stir in pecans and toffee bits. Divide dough in half; shape each half into 14x1 1/2-inch log. Wrap in plastic wrap; refrigerate 3 hours.
  • Heat oven to 325°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1 inch apart.
  • Bake 12 to 14 minutes or until set and very lightly browned. Cool 2 minutes; remove from cookie sheets to cooling racks. Store cooled cookies tightly covered at room temperature.

Nutrition Facts : Calories 60, Carbohydrate 6 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 40 mg

TOFFEE BUTTER ICEBOX COOKIES - FREEZER/REFRIGERATOR- MAKE AHEAD



Toffee Butter Icebox Cookies - Freezer/Refrigerator- Make Ahead image

Make and share this Toffee Butter Icebox Cookies - Freezer/Refrigerator- Make Ahead recipe from Food.com.

Provided by WJKing

Categories     Dessert

Time 18m

Yield 4 dozen

Number Of Ingredients 6

1 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
1 egg, room temperature
2 1/2 cups all-purpose flour, spooned & leveled
1 cup heath toffee pieces

Steps:

  • Cream butter & sugar together.
  • Add in the egg & vanilla & mix until well combined.
  • Stir in flour, mixing until fully incorporated. If dough is too dry, add a teaspoon of warm water at a time until proper consistency.
  • Fold in Heath bits.
  • Divide dough in half. Place on top of a sheet of plastic wrap or wax paper. Form into a log about 6.5" long & 1.5" in diameter. Wrap each log in plastic wrap & refrigerate 1-2 hours or until firm.
  • Preheat oven to 375.
  • Line baking sheet w/ parchment paper.
  • Slice logs into 1/4" slices.
  • Place slices 2" apart on cookie sheet.
  • Bake 8 minutes or until lightly browned.
  • Can be refrigerated for weeks - or frozen for several months.

Nutrition Facts : Calories 905.7, Fat 48, SaturatedFat 29.7, Cholesterol 168.5, Sodium 425.1, Carbohydrate 109.9, Fiber 2.1, Sugar 50.3, Protein 10.1

TOFFEE BUTTER ICEBOX COOKIES



Toffee Butter Icebox Cookies image

You're just six ingredients away from these glorious Toffee Butter Icebox Cookies! Deliciously buttery and perfectly rich, this easy cookie recipe is the perfect dessert for any day!

Provided by Trish - Mom On Timeout

Categories     Dessert

Time 2h8m

Number Of Ingredients 6

1 cup butter (softened)
1 cup sugar
1 tsp vanilla extract
1 egg (room temperature)
2½ cups all-purpose flour (spooned and leveled)
1 cup Heath toffee bits

Steps:

  • Cream butter and sugar together.
  • Add in the egg and extract and mix until well combined.
  • Stir in flour, mixing until fully incorporated. If dough appears too dry, add a teaspoon of water at a time until it comes together.
  • Fold in Heath toffee bits.
  • Divide dough in half and pl ace on top of a sheet of plastic wrap. Form the dough into a log about 6 inches long and 1.5 inches in diameter. Wrap each log with the plastic wrap and refrigerate dough rolls for 1-2 hours or until nice and firm.
  • Preheat oven to 375 degrees.
  • Line baking sheet with parchment paper.
  • Remove plastic wrap from rolls and cut into ¼ inch slices.
  • Place slices about 2 inches apart on cookie sheet.
  • Bake for 8 minutes or until lightly browned.

Nutrition Facts : Calories 76 kcal, Carbohydrate 9 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 35 mg, Sugar 4 g, ServingSize 1 serving

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