Chocolate Toffee Cookies
What you need:
- 1 cup unsalted butter
- 1 cup sugar
- 1 extra large egg
- 1 1/2 tsp. almond extract
- 3 cups flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup dark chocolate chips or melting bits
- 1 Tbsp. shortening
- Toffee bits
- Almond bark
Directions:
- Cream butter with sugar until light and fluffy around 2 minutes.
- Add egg and almond extract and beat until combined.
- In a separate bowl, mix together flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and beat until combined.
- Chill dough for 30 minutes.
- Roll to 1/4-inch thin and cut into desired shapes. I used a flower cookie cutter. Place onto a parchment paper lined baking sheet.
- Bake in a preheated 350 degree oven for 8 to 10 minutes or until edges are lightly browned.
- Let cool on pan for 5 minutes and then finish cooling on wire racks.
- Melt dark chocolate chips with shortening in the microwave at 30 second intervals, stirring after each interval until chocolate is smooth.
- Dip half of each cooled cookie into the melted chocolate. Sprinkle dipped side with toffee bits while chocolate is still wet.
- Let chocolate set before melting almond bark in a zipper baggie in the microwave in 30 second increments.. Knead the bag between increments until the almond bark is completely melted.
- Snip a small corner off the baggie and "pipe" over the top of the cookie. Let set before serving.
Recipe from Our Best Bites cookbook