Toffee and caramel and butterscotch, oh my!
in Cookies and Bars on Saturday, August 25, 2012
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Now about Grace: please tell me you read her food blog- A Southern Grace. I never miss it. I love her way with words, love her recipes and her sense of humor; best of all, Grace has been a faithful reader and commenter on my blog which I bow down and thank her for as we all know how hard it is to get started and get comments. Don’t you love reading comments? Even on someone else’s blog. Some make me laugh, or offer great suggestions, or sympathize with our problems. I think comments keep us both happy and humble. Usually.
Well anyway….I just have to chime in on all these butterscotch recipes with my mother’s Toffee Cookies. They combine chocolate with the toffee and the cookies are crunchy, not soft. As with many of her recipes, I have a feeling this one came from one of her cooking classes as no author is credited on the recipe card. Usually she says: “Sally’s Birthday Cake” or “Aunt Suzie’s Bread Pudding”; but on this card….nothing. Therefore: cooking class.
While these really are cookies (I mean it, they are), they are cooked as though they are a bar and then cut diagonally. I can remember seeing mother laying her enormous yardstick over the baking pan, measuring and cutting so that each “cookie” ended up looking like a perfect diamond. (Of course then you are always left with the corners…. perfect for sneaking bites.) Also, she loved walnuts and used those. I love pecans so I substituted them. And she used Hershey’s chocolate bars- the thin ones. I used a combination of bittersweet and milk chocolate thin Ghirardelli bars. Your choice. I refrigerate mine because I live in a high humidity state; you northerners just need to place them in a sealed container.
Toffee Cookies

Ingredients:
1 cup salted butter, softened
1 cup light brown sugar
1 egg yolk
1 1/2 cups flour
6 thin chocolate bars, any kind you want
1/3 cup chopped pecans, toasted, or walnuts if you prefer
1 teaspoon vanilla
Method:
Preheat oven to 350°.
Cream butter, sugar and add egg yolk. Add flour gradually. Add vanilla.
Spread dough in a lightly greased 15 1/2 by 10 1/2 by 1 inch pan. Bake for 15 to 20 minutes.

When cool, cut in diagonals. I do this with a yardstick from opposite corners as a guide.

More related web entries for - Toffee and caramel and butterscotch, oh my!:
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- Zimtsterne: Twelve Weeks of Christmas Cookies.....Week 7
- Got Treats?
- Mis-fortune Cookies
- Twelve Weeks of Christmas Cookies, Week Three
- Cookies for the holidays......part one.
- Dulce de Leche Heaven
- Lemon Thyme Cookies
- The devil made me do it!
- The Picnic Game: Cherry Bars in a Jar
- Aunt Hat's Brownies
- Spring Pleasures
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This entry was posted on Saturday, August 25, 2012 at 10:57 AM and is filed under Cookies and Bars. You can follow any responses to this entry through the RSS 2.0. You can leave a response.
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