When my boys were
growing up, it was quite important to me that they knew what a homemade cookie
tasted like. It came as quite a revelation to me one day, when my oldest son
had a friend over to play while I was making cookies. After they had a chance
to cool a bit (the cookies, not the kids) I piled some up on a plate, and
served milk and cookies for a snack.
“Wow,” said the friend, “these are
warm!”
This young boy was probably about ten years old, but he had never tasted
a homemade cookie before. As someone who has grown up on her mother's and
grandmother's cookies (as my thighs will attest) I couldn't fathom anyone not
having a similar experience. At that moment I vowed to share the love and made
a batch of homemade cookies every week.
As a consequence, Mr. O-P, who came along about this time, blames his love for cookies on me. It seemed that homemade cookies proved even more irresistible than I did, and he headed straight for the cookie jar every time he came to pick me up for a date. That old adage about the way to a man's heart being through his stomach is well tested and proved by me.
Though it's hard to believe that life is more complicated these days than it was then, when I was raising two boys, involved in all of their school and extracurricular activities, and working, my weekly cooking and baking has fallen off. This has sent Mr. O-P, more than once, to the cookie aisle at the local market. For a guy who never ate cookies before he got involved with me, he has now become a bit of an expert.
The other day he came home with a bag of Keebler Toffee Shortbread cookies. Not a fan of any packaged cookie (Pepperidge Farm notwithstanding), I have to say these weren't bad. They also gave me the idea to create my own version using a favorite recipe for shortbread, adding in toffee chips, and decorating them up a bit with a drizzle or two of chocolate. This idea turned out to be nothing short of brilliant! These cookies are great (sorry, Keebler!). I was afraid of adding too many toffee bits and making them crumbly, so just used 1/2 cup, but the next time I'm going to go for broke and add 3/4 cup. I'll let you know what happens.
Toffee Shortbread Cookies
3/4 pound unsalted butter, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
As a consequence, Mr. O-P, who came along about this time, blames his love for cookies on me. It seemed that homemade cookies proved even more irresistible than I did, and he headed straight for the cookie jar every time he came to pick me up for a date. That old adage about the way to a man's heart being through his stomach is well tested and proved by me.
Though it's hard to believe that life is more complicated these days than it was then, when I was raising two boys, involved in all of their school and extracurricular activities, and working, my weekly cooking and baking has fallen off. This has sent Mr. O-P, more than once, to the cookie aisle at the local market. For a guy who never ate cookies before he got involved with me, he has now become a bit of an expert.
The other day he came home with a bag of Keebler Toffee Shortbread cookies. Not a fan of any packaged cookie (Pepperidge Farm notwithstanding), I have to say these weren't bad. They also gave me the idea to create my own version using a favorite recipe for shortbread, adding in toffee chips, and decorating them up a bit with a drizzle or two of chocolate. This idea turned out to be nothing short of brilliant! These cookies are great (sorry, Keebler!). I was afraid of adding too many toffee bits and making them crumbly, so just used 1/2 cup, but the next time I'm going to go for broke and add 3/4 cup. I'll let you know what happens.
Toffee Shortbread Cookies3/4 pound unsalted butter, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1/2 cup Heath toffee
bits (not the chocolate coated kind)
3 1/2 cups
all-purpose flour
1/4 teaspoon salt
Preheat the oven to 350ยบ F.
In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar on medium speed until combined thoroughly. Add the vanilla and toffee bits and beat to combine. Sift together the flour and salt (I just place a sieve over the mixer bowl), and add to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Empty contents onto a surface covered with a large piece of plastic wrap, and shape into a flat disk. Wrap and chill for 30 minutes.
Remove dough from fridge, and roll 1/4-inch thick. Cut with the cookie cutter of your choice. Place the cookies on an ungreased baking sheet and bake for 22 minutes, until the edges begin to brown. Allow to cool to room temperature before removing to a wire rack.
In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar on medium speed until combined thoroughly. Add the vanilla and toffee bits and beat to combine. Sift together the flour and salt (I just place a sieve over the mixer bowl), and add to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Empty contents onto a surface covered with a large piece of plastic wrap, and shape into a flat disk. Wrap and chill for 30 minutes.
Remove dough from fridge, and roll 1/4-inch thick. Cut with the cookie cutter of your choice. Place the cookies on an ungreased baking sheet and bake for 22 minutes, until the edges begin to brown. Allow to cool to room temperature before removing to a wire rack.
Drizzle with melted
chocolate, if desired.
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