Monday, December 10, 2007

Toffee Almond Cookies

This recipe is from PEA's Corner, and I can't wait to try it!


1/4 cup butter, softened
1/2 cup packed brown sugar
1 egg yolk
1 tsp. vanilla extract
1/2 tsp. salt, divided
1 1/2 cups flour
1 1/2 cups butterscotch chips
1/4 cup light corn syrup
2 tbsp shortening
1 tbsp water
1/2 or more slivered almonds

In a large mixing bowl, cream butter and brown sugar. Beat in egg yolk, vanilla and 1/4 teaspoon salt. Stir in flour. Spread evenly into a greased 13 inch x 9 inch x 2 inch baking pan. Bake at 350°F for 18-20 minutes or until lightly browned. Cool slightly.

Meanwhile, in a microwave safe bowl, combine butterscotch chips, corn syrup, shortening, water and remaining salt. Cover and microwave at 50% power until chips are melted, stirring every 30 seconds. Spread over crust. Sprinkle with almonds - lightly pressing into mixture. Refrigerate until set before cutting. Yields about 4 dozen.

1 comment:

Abbi said...

That looks yummy!