Toffee Walnut Cookies
(featured on Inn Cuisine, recipe from the Riverbend Inn, appearing in the 2009 13th Annual Inn to Inn Cookie & Candy Tour by the Country Inns of the White Mountains)
* 2 & 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 cup (2 sticks) unsalted butter, softened
* 1 & 1/2 cups granulated sugar
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 1 & 1/2 cups Heath English Milk Chocolate Toffee Bits--may substitute chopped Heath Candy Bars)
* 1/2 cup chopped walnuts
In a medium-large bowl, sift together flour, salt and baking soda; set aside. In a separate, smaller bowl combine toffee bits and walnuts; set aside. Using an electric mixer, cream butter until fluffy; add sugar and beat for a couple of minutes until light and fluffy. Beat in eggs, one at a time, then vanilla. Alternatively mix in toffee mixture and flour mixture, a third at a time, until well blended. Chill cookie dough for at least 1 hour.
Preheat oven to 350°F and line baking sheets with parchment paper or Silpat liners. Spoon out dough and roll in small 1" balls (about the size of a large marble). Place balls three inches away from each other on cookie sheet(s). Bake for 10-12 minutes, until edges are just starting to brown. Remove from oven and let cool on sheet for a few minutes, then transfer to a wire rack.
Yield: about 6 dozen cookies
Read more: http://inncuisine.com/decadent-desserts/all-aboard-the-cookie-train-recipe-riverbend-inns-toffee-walnut-cookies/#ixzz0Yd9STFK1
http://inncuisine.com/fresh-from-the-oven/holiday-baking-101-classic-cookies-recipe-hersheys-peanut-butter-blossoms/
(featured on Inn Cuisine, recipe from the Riverbend Inn, appearing in the 2009 13th Annual Inn to Inn Cookie & Candy Tour by the Country Inns of the White Mountains)
* 2 & 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 cup (2 sticks) unsalted butter, softened
* 1 & 1/2 cups granulated sugar
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 1 & 1/2 cups Heath English Milk Chocolate Toffee Bits--may substitute chopped Heath Candy Bars)
* 1/2 cup chopped walnuts
In a medium-large bowl, sift together flour, salt and baking soda; set aside. In a separate, smaller bowl combine toffee bits and walnuts; set aside. Using an electric mixer, cream butter until fluffy; add sugar and beat for a couple of minutes until light and fluffy. Beat in eggs, one at a time, then vanilla. Alternatively mix in toffee mixture and flour mixture, a third at a time, until well blended. Chill cookie dough for at least 1 hour.
Preheat oven to 350°F and line baking sheets with parchment paper or Silpat liners. Spoon out dough and roll in small 1" balls (about the size of a large marble). Place balls three inches away from each other on cookie sheet(s). Bake for 10-12 minutes, until edges are just starting to brown. Remove from oven and let cool on sheet for a few minutes, then transfer to a wire rack.
Yield: about 6 dozen cookies
Read more: http://inncuisine.com/decadent-desserts/all-aboard-the-cookie-train-recipe-riverbend-inns-toffee-walnut-cookies/#ixzz0Yd9STFK1
http://inncuisine.com/fresh-from-the-oven/holiday-baking-101-classic-cookies-recipe-hersheys-peanut-butter-blossoms/