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:

    1. Cream butter with sugar until light and fluffy around 2 minutes.
    2. Add egg and almond extract and beat until combined.
    3. In a separate bowl, mix together flour, baking powder, and salt.
    4. Add the dry ingredients to the wet ingredients and beat until combined.
    5. Chill dough for 30 minutes.
    6. 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.
    7. Bake in a preheated 350 degree oven for 8 to 10 minutes or until edges are lightly browned.
    8. Let cool on pan for 5 minutes and then finish cooling on wire racks.
    9. Melt dark chocolate chips with shortening in the microwave at 30 second intervals, stirring after each interval until chocolate is smooth.
    10. Dip half of each cooled cookie into the melted chocolate. Sprinkle dipped side with toffee bits while chocolate is still wet.
    11. 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.
    12. 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