RECIPE: Cream Cheese Butter Cookies with Toffee Bits

So its 8 pm and you look through your kids homework folder to discover:

A: Your child may bring a baked good to school for extra credit
B: An essay on Saint Pio is due the next day
C: You have no clean gym clothes for tomorrow
D: All of the above plus dishes, blogging, and reading a white paper draft from a colleague

If you picked D, you picked my evening! YAY!

What do you win?

The recipe I whipped up super fast after monkey-girl's bedtime so I could get to B, C and D!!!

And I have to say they were pretty good! I will find out tonight what the 4th grade class thought of them. I had to explain the butter stains on the draft of the white paper, though. Also, this recipe was adapted from "Cookies", by Sally Sampson

Cream Cheese Butter Cookies with Toffee Bits
makes about 3 dozen


2 sticks butter, softened
4 oz. cream cheese, softened
1 cup sugar
1 large egg yolk at room temp
1 well-rounded tsp. vanilla
2 1/2 cups all-purpose flour
1.4 oz. Skor™ (or other chocolate covered toffee bar), chopped into small pieces


Preheat oven to 375˚. Line baking sheets with tin foil.

Beat the butter and cream cheese in a large bowl until smooth and creamy, scraping the sides as you go. Next, add the sugar, and beat until well mixed and fluffy. Next, add the egg yolk and vanilla until well combined. Now switch the mixer to low, and fold in the flour. Mix only until well combined, scraping the sides again. Now add the toffee bits, and mix with a spatula or spoon, by hand.

Drop the batter by the tablespoons, 2 inches apart, on the baking sheet. Bake for 10 minutes. Then flip the sheets on the racks, and bake for another 10-12 minutes, or until edges are beginning to brown. Take the sheets out, and let them cool down for 5 minutes. Then transfer the cookies to a cooling rack to cool completely.

They are rich and delicate. Enjoy with a cold glass of milk.

Or if you had a night like "D" above, a glass of wine might be in order.


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