Yield: about 4 dozen cookies
Recipe: 12/200
“Back to Baking”, pp. 30
For a colleague’s birthday I volunteered to make a cake and cookies to bring at work. Wanting try out a new recipe from Anna’s cookbook and having them in mind from her comment on a previous post, I decided to try this recipe. It was satisfyingly straightforward to make and was a resounding success. These cookies were gone within moments and generated only positive feedback. They are very fragrant and very tasty, a must try! I particularly love how the toffee bits have just slightly melted within the cookie to give that gooey taste that I am so fond of.
Ingredients:
- ¾ cup unsalted butter, at room temperature
- ½ cup sugar
- ½ cup packed dark brown sugar
- 2 teaspoons finely grated orange zest
- 1 egg, at room temperature
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ cup crunchy toffee bits (e.g. SKOR pieces)
- fine salt, for sprinkling
Directions:
- With a hand or stand mixer, beat the butter, sugar, brown sugar and orange zest together until homogenous and smooth.
- Sift in the flour and baking soda. Stir until blended and then stir in the toffee bits.
- With lightly floured hands, shape the dough into two logs of about 9 inches long and 2 inches across. Wrap each log in plastic wrap and gently flatten the dough on all four sides to create a square shape. Chill the dough in the refrigerator for at least 2 hours.
- Preheat the oven to 350°F. Line three baking trays with parchment paper.
- Slice the logs into cookies that are 1/4 inch wide. Place them onto the prepared trays, at 2 inches intervals since these cookies will spread as they bake.
- Sprinkle the cookies with a little bit of sea salt (I omitted this step due to lack of sea salt and they still came out great).
- Bake the cookies for 11-13 minutes, until they have browned just lightly on the bottom.
Valerie
Valerie 