Now that the holidays are behind us, and my poor little oven has cooled down, I have a chance to sit and write up all the cookie recipes I made this year. First and foremost, I baked my first cookie ever. (As in, this is the cookie that got me started all those years ago and not the alternative “Hey, I’m almost 27 years old. Maybe I should try this whole cookie-baking thing.”) The cookie? English Toffee Bars. So simple, a seven-year-old could make them the night before they’re supposed to bring something in for their class and may have forgotten to tell mom and dad. Oops. (Sorry about that!) But with a little dressing up they’re pretty enough to give as gifts or throw together for a last minute New Year's Party- and no one ever guesses how easy they are.
English Toffee Bars
Preheat oven to 300 F
Cream together: 1 cup of butter and 1 cup of sugar.
Add (one at a time): 1 egg yolk (reserve white)
: 1 tsp vanilla
: 2 cups sifted flour
Spread this onto a large cookie sheet as evenly as possible (well-buttered hands or plastic baggie “gloves” work well for this).
Beat egg white and spread over dough, sprinkle with ½ cup chopped nuts (optional)
Bake for 30-35 minutes until golden brown.
Alternately, skip the egg white and nuts and bake plain. Right before the cookies are done baking, sprinkle a bag of chocolate or butterscotch chips (or both) over the top and put back in the oven until the chips melt. (They’ll hold their shape; look for them to turn shiny.) Take them out of the oven and using a butter knife or spatula, spread the melted chips over the surface. Let cool, and cut into squares.
English Toffee Bars
Preheat oven to 300 F
Cream together: 1 cup of butter and 1 cup of sugar.
Add (one at a time): 1 egg yolk (reserve white)
: 1 tsp vanilla
: 2 cups sifted flour
Spread this onto a large cookie sheet as evenly as possible (well-buttered hands or plastic baggie “gloves” work well for this).
Beat egg white and spread over dough, sprinkle with ½ cup chopped nuts (optional)
Bake for 30-35 minutes until golden brown.
Alternately, skip the egg white and nuts and bake plain. Right before the cookies are done baking, sprinkle a bag of chocolate or butterscotch chips (or both) over the top and put back in the oven until the chips melt. (They’ll hold their shape; look for them to turn shiny.) Take them out of the oven and using a butter knife or spatula, spread the melted chips over the surface. Let cool, and cut into squares.
Happy New Year!
