English Toffee Cookies are Perfect for Any Season

I love it when the temperatures start turning cooler signaling the transition to another season.  Probably my favorite season of all – Autumn – that’s only until Christmas get here though.  I love baking treats for my family and I love having things in the freezer ready at a moments notice when guests arrive.  This recipe for English Toffee Cookies is so delicious.  It is full of toffee bits and almonds with the perfect combination of crunchy and chewy.    When I make this recipe, I bake a few for my family then freeze the rest so when someone drops by, or a friend is feeling under the weather, or someone needs a treat for work or school (because I always find out about that at 11 pm and they need it the next day!), I have them ready to pop in the oven.  No stress!  Well, almost, Ha!

English Toffee Cookies – makes 2 dozen large cookies

2 1/2 c AP flour 1 t cornstarch

1/2 t baking powder

1/2 t baking soda

1/2 t salt

Mix the above ingredients together in a medium bowl and set aside.

3/4 c brown sugar, lightly packed

3/4 c granulated sugar

2 eggs, room temperature

1 c butter, room temperature

1 c almonds, roughly chopped or coarsely ground

2 t vanilla paste

1 package toffee bits, I use Heath Brand.  They can be difficult to find so when you see them, stock up!

Preheat oven to 325 degrees F.

Place the butter and both sugars in the bowl of an electric mixer and blend together on medium speed.  Add the eggs and vanilla and continue to mix until it turns light in color and fluffy.

Add the flour mixture and mix until just combined.  I prefer to do three separate additions of the flour (add about 1/3 and mix until combined; add the second 1/3 and mix until combined; add the remainder and mix until combined.  I think this makes a more tender cookie and prevents the development of the gluten in the flour).  Mix in the toffee bits. Portion out the cookie dough and roll in the chopped almonds, coating well.

Place about 1 1/2 inches apart on a baking sheet and bake for about 17 minutes.  Remove from the oven and allow to cool on the baking sheet before removing.

OPTION:  Melt 1/2 c chocolate chips and add 1 1/2 t canola oil.  Mix well and place in a baggie.