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Toffee Crunch Cookies

Source of Recipe


From "Baking for Gift Giving"






List of Ingredients



• 1 cup chopped almonds
  
• 2-3/4 cups all-purpose flour
  
• 1/4 cup cake flour
  
• 1-1/4 tsp salt
  
• 3/4 lb. unsalted butter, softened
  
• 1-1/3 cups granulated sugar
  
• 2 tsp vanilla
  
• 1 egg
  
• 9 (1.4-ounce) Heath bars, cut into fine chunks OR 1-1/2 cups Heath bits (toffee chips)
  
• .
  
• Parchment paper
  






Instructions



1. In a dry skillet set over medium heat, toast the chopped almonds until golden, about 5 minutes. Stir occasionally. Transfer to a bowl and cool.
   
   
2. Sift together the all-purpose and cake flours and the salt. With an electric mixer, cream together the butter and granulated sugar until light in color and fluffy. Beat in vanilla and egg until well blended. Add the dry ingredients, mixing well. Work in the almonds and toffee chunks with your hands.
   
   
3. Line several baking sheets with parchment paper. Drop tablespoons of the dough in mounds 2 inches apart. Bake in a preheated 350-degree (F) oven 15 minutes, until golden around the edges. Remove from the oven; after 1 minute, transfer to racks and cool. Store in an airtight container or wrap well and freeze for longer storage.
   
   Makes 4-1/2 to 5 dozen cookies.