Cookie_Recipes_2019_PRINT

Buttery Toffee White Chocolate Macadamia Nut Cookie Ingredients: 1 cup butter, softened 2 ½ cup granulated sugar 4 eggs 2 tsp. vanilla extract ½ tsp. butter flavoring 4 ½ cup all-purpose flour 1 tsp. salt 2 tsp. baking soda 1 cup toffee bits 1 cup chopped roasted salted macadamia nuts 1 cup white chocolate chips Maldon sea salt flakes Directions 1. Preheat oven to 350°. Line a baking sheet with parchment paper. 2. In the bowl of an electric mixer, cream together butter and sugar on medium high speed. Add eggs one at a time and mix well in between until smooth & creamy. 3. Add vanilla extract and butter flavoring and mix. 4. In a separate bowl, mix flour, salt, baking soda, toffee bits and macadamia nuts. 5. On low speed, mix the dry ingredients into the wet ingredients until a dough forms. 6. Add white chocolate chips and mix briefly, stopping to scrape down the sides and stir from the bottom as needed. 7. Scoop dough onto parchment paper lined baking sheet, using about 2 tablespoons of dough per cookie. Dough will be sticky, but manageable. Sprinkle each dough ball with a little bit of Maldon sea salt flakes. 8. Bake for 11-13 minutes, or until edges are golden. 9. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Repeat with remaining dough. 10. Store in an airtight container for up to 3 days. Makes 5 dozen cookies. NUT COOKIE NUT COOKIE Pecan - Toffee Shortbread Cookies Ingredients: 1 cup butter – room temperature 2/3 cup powdered sugar 1 ½ tsp vanilla 1/8 tsp salt 2 cups all-purpose flour ½ cup chopped pecans (more if adding to top) ½ cup toffee bits (more if adding to top) Optional – melted chocolate dip Directions: · Preheat oven to 350°F. · Combine butter, sugar, vanilla – beat well. · Add salt. · Add flour gradually. · When thoroughly mixed, add pecans & toffee pieces. · Roll dough flat, then into a log. · Refrigerate log – 1 hour. · Cut in evenly divided cookies (1/2 inch wide) · Line baking sheet with parchment paper · Bake 12-15 minutes. Cool completely. Optional: · Melt chocolate. Dip cooled cookies. Add on pecan bits or toffee bits. A touch of caramel – optional. AUSTIN SCHWIEKERT