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Recipe for English Toffee Drops

English toffee is one of those homemade candies that almost everyone loves. Commercial versions (which are actually pretty good) are also available, as well as candy-shop versions which range from great to okay. If there’s English toffee in the house, these Shortcut English Toffee Drops are the perfect way to use it up. In fact, it’s worth it to make English Toffee just for these cookies. They are chewy and buttery, and have bits of melted toffee, chocolate, and nuts – scrumptious!
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Even if everyone is extra busy, there’s no need to go without; the dough for these cookies can be mixed in a matter of minutes, since it starts with Basic Master Mix and only a few additional ingredients need to be added. Don’t be tempted to add the toffee baking bits that are sold in the baking aisle of the grocery store – they are nothing like the real candy, and your cookies will not be even remotely the same.

The Hancock tasters all agreed that these cookies are addicting and definitely hazardous to the waistline!

3 dozen cookies

1/2 cup butter
1 1/4 cups packed brown sugar
2 eggs
1 teaspoon vanilla
3 cups master baking mix

2 cups English toffee, coarsely chopped
  1. Preheat oven to 350°.

  2. Cream the butter, brown sugar, eggs, and vanilla until light and fluffy.

  3. Stir in the master baking mix until well-mixed.

  4. Fold in the chopped English toffee.

  5. Scoop or drop tablespoon-size balls onto parchment-lined baking sheets.

  6. Bake 10-12 minutes or until the edges are lightly browned.

  7. Transfer to cooling racks.

Amount Per Serving
Calories 132 Calories from Fat 65
Percent Total Calories From: Fat 49% Protein 4% Carb. 47%

Nutrient Amount per Serving
Total Fat 7 g
Saturated Fat 3 g
Cholesterol 25 mg
Sodium 160 mg
Total Carbohydrate 15 g
Dietary Fiber 0 g
Sugars 3 g
Protein 1 g

Vitamin A 2% Vitamin C 0% Calcium 0% Iron 1%


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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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