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Toffee Butter Icebox Cookies

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Toffee Butter Icebox Cookies

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.

  • Author: Addie Gundry
  • Prep Time: 15 minutes
  • Chill Time: 2 hours
  • Cook Time: 8 minutes
  • Total Time: 2 hours 23 minutes
  • Yield: 48 cookies 1x
  • Category: Bakery

Ingredients

Scale
  • 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

Instructions

  1. In a large bowl, cream the butter, granulated sugar, and brown sugar with a hand mixer on medium-high speed until combined.
  2. Add the egg and vanilla and mix well.
  3. Slowly add the flour and kosher salt and mix until combined.
  4. Fold in the Heath toffee chips and pecans.
  5. Divide the dough in half. Form each piece into a log about 6 inches long and 1 1/2 inches around.
  6. Wrap the dough logs in plastic wrap and chill for 1 to 2 hours.
  7. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
  8. Cut the logs crosswise into 1/4-inch-thick slices and place on the prepared baking sheets 2 inches apart.
  9. Bake for 8 minutes, or until browned.
  10. Cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. Serve.
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