Wednesday, August 22, 2012

coffee toffee icebox cookies

An icebox cookie is basically a sugar cookie you chill (in the icebox) and then slice to cook.

1 cup butter, room temperature
2 cups brown sugar
1 tablespoon vanilla

2 large eggs

Beat the butter and sugar together in an electric mixer for 5-7 minutes. Add eggs and vanilla and beat well.

3 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons instant espresso


Mix dry ingredients together and then add gradually to butter mixture. Then add


1 12 oz. bag of Heath Bits o' Brickle

Divide dough into four equal parts and form each section into a log about an inch and a half to two inches in circumference. Chill for at least two hours. You can keep them for up to three days. When you're ready to cook, preheat the oven to 350. Line your baking sheet with a Silpat or parchment paper. Slice the dough into 1/4 inch slices and place them on the baking sheet. I find I can cook 18 on at a time. Bake 8-9 minutes.

Makes 8-10 dozen cookies.

Peace,
Milton





This recipe was first inspired by this recipe in the August 2012 issue of Southern Living magazine.

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