0 Picture
Ingredients
- CANDY:
- 1/4 C. of unsalted butter, room temperature
- 1/2 C. sugar
- COOKIE DOUGH:
- 2 1/2 C. unbleached all purpose flour
- 2 tbsp. cornstarch
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 C. powder sugar (Confectioner)
- 3/4 C. sugar
- 3/4 light brown sugar
- 1 stick unsalted butter, room temperature
- 1 lg. egg
- 1 tsp. vanilla
- 1 tbsp. corn syrup (clear)
Details
Preparation
Step 1
Preheat oven 325
For CANDY:
In a small heavy duty cast iron skillet, melt 1/4 butter and sugar over very very low heat, until it is bubbling and thick and smooth and light brown color. Let mixture cool for about minute,(no more) and then pour onto a cookie sheet that has been lined with parchment paper to cool a few minutes more.
When it is cool enough,(and still sligtly piable) break off small pieces using a handle of a butter knife. It will be a lot of work,but you'll get a littlemuscle, and the reward of knowing that your cookies are going to be so good, you won't mind all of the work!!
For COOKIES:
In large bowl sift together flour,cornstarch,baking powder,baking soda, powder sugar,and salt.
Now in a large mixing bowl,beat the sugar and butter until it is light and fluffy. Add the egg and mix again.Add the vanilla and corn syrup,mixing until it is combined .
Then add flour mixture,a little at a time, until it is complerely incorporated. With a wooden spoon, add the cooled cracked candy pieces, distributing them evenly throughout the dough.
Refrigerate the dough for about 30 minutes, or freeze it for 15 minutes
When it is cold, roll out 1 1/2 inch balls of dough, and be careful,those pieces of toffee will probably be really sharp!!
Place the ball of dough 2 1/2 inches apart on a ungreased cookie sheet, bake for 9-11 minutes,making sure that they don't brown too much. They should be very light on top, and golden on the bottom.
After two minutes, remove the cookies from the cookie sheet, and continue cooling on a wire rack, about 7-8 minutes or until the toffee is set.
makes 7 1/2 doz for cans (258 cookies)
Review this recipe