SPICED TOFFEE COOKIES
I bake these cookies for family gatherings because my crowd likes cookies thin and chewy with a crispy exterior. The toffee bits make a happy surprise.-Gloria Bradley, Naperville, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large bowl, cream butter, 1 cup sugar and wheat germ until light and fluffy. Beat in molasses and egg. In another bowl, whisk flour, baking soda, cinnamon, ginger, salt and cloves; gradually beat into creamed mixture. Fold in toffee bits., Shape dough into 1-1/2-in. balls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set. Cool on pans 2 minutes. Remove from pans to wire racks to cool., Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake cookies as directed.
Nutrition Facts : Calories 186 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 241mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.
STICKY TOFFEE OATMEAL COOKIES
Provided by Food Network Kitchen
Time 3h
Yield about 30
Number Of Ingredients 13
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the oats on a baking sheet and bake on the upper rack until lightly toasted, about 10 minutes. Let cool completely. Pulse the oats in a food processor until roughly chopped. Transfer to a medium bowl. Add the flour, baking powder, 1/2 teaspoon baking soda and the salt to the oats and whisk to combine.
- Add the dates and remaining 1/4 teaspoon baking soda to the food processor. Pour in the boiling water and let stand until the dates soften and the water cools, about 5 minutes. Pulse, scraping the bowl occasionally, to make a chunky puree. Add the butter, brown sugar and granulated sugar and process, scraping the bowl, until light in color and thick, about 1 minute. (The mixture may look slightly curdled at this point.) Add the egg and vanilla and pulse to combine. Add the flour-oat mixture and pulse until just incorporated. Transfer to a medium bowl and stir in the toffee bits. Refrigerate the dough until slightly firm but still scoopable, about 30 minutes.
- Line 2 baking sheets with parchment paper. Scoop tablespoonfuls of dough and arrange 2 inches apart on the prepared pans. Refrigerate until firm, about 30 minutes.
- Bake, switching the pans halfway through, until the cookies are browned but the centers are still soft, 18 to 20 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.
HELOISE'S TOFFEE COOKIES
This is a recipe from 1960 that Heloise and her family always enjoy. It is a simple brown sugar refrigerator cookie that can easily be made ahead of time and frozen before slicing and baking.
Provided by JRICE
Categories Desserts Cookies Refrigerator Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 10
Steps:
- Sift together the flour, cream of tartar, baking soda and salt; set aside.
- In a large bowl, cream together the sugar and oil. stir in the egg, vanilla and water; blend well. Gradually blend in the sifted ingredients. Stir in the chopped nuts last. Roll dough into 2 logs, wrap in waxed paper and chill for several hours or overnight.
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Cut the dough into thin slices and place 1 to 2 inches apart onto the prepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 153.7 calories, Carbohydrate 19 g, Cholesterol 7.8 mg, Fat 8 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 80.5 mg, Sugar 9.1 g
STICKY TOFFEE PUDDING COOKIES
Sticky toffee pudding made in cookie form.
Provided by nxslove
Categories Desserts Cookies Fruit Cookie Recipes Date
Time 50m
Yield 36
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter 2 baking sheets.
- Bring dates and water to a simmer in a saucepan. Stir in baking soda and let simmer until most of the water is absorbed.
- Beat brown sugar and butter together using an electric mixer until creamy. Add the date mixture, egg, and vanilla extract. Mix in flour, baking powder, and salt. Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until edges are golden, 13 to 15 minutes.
- Meanwhile, stir heavy cream, butter, and brown sugar together in a sauce pot. Let boil for 3 minutes, stirring constantly. Stir in vanilla extract.
- Let cookies cool before drizzling with warm toffee sauce.
Nutrition Facts : Calories 94.1 calories, Carbohydrate 13.5 g, Cholesterol 15.9 mg, Fat 4 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 107.5 mg, Sugar 6.4 g
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SPICED TOFFEE COOKIES - GLUTEN FREE CLUB
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Reviews 4Total Time 15 minsServings 24
- In another bowl mix together the flour, leveners and spices. Slowly add into the wet mixture, then stir in toffee bits.
- Shape into 1” balls, and roll in topping mixture if desired. Place onto parchment lined baking sheets (don't flatten) and bake at 350°F for 12-15 minutes.
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- Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, cardamom, and nutmeg. Set aside.
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