Toffeesandwiches Recipes

FINGER SANDWICHES RECIPE BY TASTY

Finger Sandwiches Recipe by Tasty image

Here's what you need: brown bread, chutney, cheddar cheese, white bread, wholegrain mustard, ham, white bread, cream cheese, smoked salmon, fresh dill, granary bread, butter, cucumber, salt, pepper

Provided by Ellie Holland

Categories Snacks

Yield 12 finger sandwiches

Number Of Ingredients 15

Ingredients

2 slices brown bread
1 tablespoon chutney
2 slices cheddar cheese
2 slices white bread
1 tablespoon wholegrain mustard
2 slices ham
2 slices white bread
1 tablespoon cream cheese
2 slices smoked salmon
fresh dill
2 slices granary bread
1 tablespoon butter
¼ cucumber, peeled, cut into slices
salt
pepper

Steps:

While the tortes are chilling, get started on the sandwiches.
Assemble each sandwich and cut off the crusts.
Lay out on a plate and leave to chill in the fridge.
Enjoy!

Nutrition Facts : Calories 34 calories, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams

TOFFEE SANDWICHES

Toffee Sandwiches image

Buttery toffee-flecked cookies with a toffee-flecked buttercream filling...yum:) Interestingly enough, I got this recipe from a friend in my aerobics class--I'm assuming these cookies will be the reason both of us show up to class faithfully!!!

Provided by JamesDeansGirl

Categories Drop Cookies

Time 40m

Yield 4 dozen

Number Of Ingredients 14

Ingredients

1 cup butter, softened
1 cup packed light brown sugar or 1 cup dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup toffee pieces
2/3 cup butter, softened
4 cups powdered sugar, sifted
1 teaspoon vanilla extract
3 -5 tablespoons half-and-half
additional toffee pieces, to taste

Steps:

COOKIES: Preheat oven to 350*F.
In a large bowl, cream together the butter and both sugars until well blended, using an electric mixer on medium speed.
Add eggs, one at a time, blending well after each addition.
Add the vanilla.
Combine the flour, baking soda, and salt; gradually add to the creamed mixture just until combined.
Stir in the toffee bits (the dough will be stiff).
Drop dough by rounded tsp.
2" apart onto ungreased cookie sheets; bake for 10 minutes, or until set--do not brown.
Transfer cookies to wire racks and cool completely.
Meanwhile, make the FILLING: In a mixing bowl, cream together the butter until smooth and light.
Gradually add the powdered sugar, blending well after each addition.
Add the vanilla and enough half-and-half to reach desired spreading consistency.
At this point, you can stir more toffee bits into the frosting, or sprinkle them on top of the frosting.
Spread frosting on the bottom halves of the cooled cookies; top with remaining cookies.

Nutrition Facts : Calories 1794.7, Fat 81.2, SaturatedFat 50.3, Cholesterol 300.6, Sodium 1038.1, Carbohydrate 259.4, Fiber 2.1, Sugar 196.5, Protein 12.4

TOFFEE SANDWICH COOKIES

Toffee Sandwich Cookies image

This is an adopted recipe that I haven't yet tried. The original chef comments: "My cousin JoAnn makes cookies better than anyone I know. (I'll bet even better than you!) When she comes to visit, she always brings a giant tupperware container full of freshly baked cookies. These are my favorite!"

Provided by Ms B.

Categories Drop Cookies

Time 25m

Yield 2 dozen

Number Of Ingredients 13

Ingredients

1 cup butter or 1 cup margarine, softened
1 cup brown sugar, firmly packed
1/2 cup sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups English toffee bits or 1 1/2 cups almond brickle chips
2/3 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla
3 -5 tablespoons half-and-half cream or 3 -5 tablespoons milk

Steps:

Cream butter and sugars; add eggs and vanilla.
Combine dry ingredients and mix into butter/sugar mixture.
Stir in toffee bits.
Drop by teaspoon onto parchment-lined baking sheet.
Bake at 350° for 10 minutes or until firm (do not brown).
Cool on a rack and make little cookie sandwiches with the frosting.
FROSTING-.
Cream butter and add sugar and vanilla.
Add milk to reach spreading consistency.

TOFFEE SANDWICH COOKIES

Toffee Sandwich Cookies image

This is an adopted recipe that I haven't yet tried. The original chef comments: "My cousin JoAnn makes cookies better than anyone I know. (I'll bet even better than you!) When she comes to visit, she always brings a giant tupperware container full of freshly baked cookies. These are my favorite!"

Provided by Ms B.

Categories Drop Cookies

Time 25m

Yield 2 dozen

Number Of Ingredients 13

Ingredients

1 cup butter or 1 cup margarine, softened
1 cup brown sugar, firmly packed
1/2 cup sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups English toffee bits or 1 1/2 cups almond brickle chips
2/3 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla
3 -5 tablespoons half-and-half cream or 3 -5 tablespoons milk

Steps:

Cream butter and sugars; add eggs and vanilla.
Combine dry ingredients and mix into butter/sugar mixture.
Stir in toffee bits.
Drop by teaspoon onto parchment-lined baking sheet.
Bake at 350° for 10 minutes or until firm (do not brown).
Cool on a rack and make little cookie sandwiches with the frosting.
FROSTING-.
Cream butter and add sugar and vanilla.
Add milk to reach spreading consistency.

Nutrition Facts : Calories 3588, Fat 162.8, SaturatedFat 100.6, Cholesterol 626.6, Sodium 1823.4, Carbohydrate 517.6, Fiber 4.2, Sugar 392.5, Protein 24.7

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