Toffee Tea Cakes
Ingredients
2 cups
Kowalski's Unsalted Butter, softened
1 cup
confectioners' sugar, sifted
2 tsp.
Kowalski's Organic Madagascar Vanilla Extract
4 ½ cups
flour
½ tsp.
kosher salt
8 oz. pkg.
Heath Milk Chocolate Toffee Bits
1 cup
chopped pecans
7 oz. pkg.
Baker's Dipping Chocolate (Semi-Sweet or Milk Chocolate)
1
small zipper-closure freezer bag
Directions
- Preheat oven to 400°.
- In a large mixing bowl, beat butter, sugar and vanilla on medium speed until creamy.
- Add flour and salt; beat until well blended.
- Stir in toffee bits and nuts by hand.
- Shape rounded tablespoons of dough into 1 ½" balls; place 1" apart on an ungreased cookie sheet.
- Bake in preheated oven until slightly browned around edges (8-9 min.); immediately remove from cookie sheet and place on a wire cooling rack to cool completely.
- Place melting chocolate discs into a small zipper-closure freezer bag; microwave according to pkg. directions, squeezing bag every 15 sec. until completely melted.
- Using scissors, snip off a small corner of the bag. Drizzle melted chocolate over cookies; let chocolate set.
- Store cookies in an airtight container.
