Toffee Butter Icebox Cookies
Icebox cookies are just what you need to have around when you’re in a baking bind. If you’re expecting guests and have plenty of other courses to cook, then you can save a bit of time by prep ping the cookie dough ahead of time, so you only need to slice and bake! I like to keep a few rolls of these on hand in my freezer for impromptu get-togethers, just like my grandma used to do.
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 8 minutes
- Total Time: 2 hours 23 minutes
- Yield: 48 cookies 1x
- Category: Bakery
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/8 teaspoon kosher salt
- 3/4 cup Heath toffee chips
- 1/2 cup chopped pecans
- In a large bowl, cream the butter, granulated sugar, and brown sugar with a hand mixer on medium-high speed until combined.
- Add the egg and vanilla and mix well.
- Slowly add the ﬂour and kosher salt and mix until combined.
- Fold in the Heath toffee chips and pecans.
- Divide the dough in half. Form each piece into a log about 6 inches long and 1 1/2 inches around.
- Wrap the dough logs in plastic wrap and chill for 1 to 2 hours.
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Cut the logs crosswise into 1/4-inch-thick slices and place on the prepared baking sheets 2 inches apart.
- Bake for 8 minutes, or until browned.
- Cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. Serve.