Valentine’s Day Sugar Cookies 🌷

There is nothing better than finding a really good sugar cookie recipe, baking those suckers and decorating them as if you’re Martha Stewart. Okay, well not really Martha because she would do so much better… but a girl can dream okay!

This recipe makes 3-4 dozen sugar cookies, so perfect for giving some to your bae while you still have enough for yourself ;). Last year, I made very similar Valentine’s Day cookies but with a different recipe. That recipe was a lot more chewier, while this year’s recipe is more cookie-like with a bit of a crunch to them. Using powdered sugar rather than granulated sugar gives it more of a harder bite to them. Both delicious, and both smell delicious while cooking. Seriously, is there anything better than the smell of a freshly baked sugar cookie?

The royal icing recipe is a classic, only requiring two ingredients. Super easy. And it’s actually a Martha Stewart recipe, so I’m somewhat like her okay!!!

(Again… not really.)

The perfect thing about the royal icing recipe is it makes a lot, so you can split it up into however many bowls you’d like and dye them different colours. If you’re looking for a more thicker consistency, use less water. If you want your icing to bleed into one another, use more water to give it a thinner consistency.

So come on, give these cookies a try! If you try them out be sure to tag me on Instagram or Twitter with the hashtag #CrumbsandTeaEats. And follow me on Instagram, Twitter and Facebook! Let’s chat!

Sugar Cookie Recipe

Ingredients:

• 1½ cup sifted powdered sugar
• 1 cup unsalted butter, at room temperature
• 1 egg
• 1½ teaspoon vanilla
• 2½ cups flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar

Directions:

1. Preheat oven to 375 degrees.
2. With a stand mixer fitted with a paddle attachment, cream together powdered sugar and butter until light and fluffy.
3. Add the egg and vanilla extract and mix until combined.
4. Sift together flour, baking soda and cream of tartar and add to sugar mixture. Mix until well combined.
5. Divide dough into two disc shapes, wrap in plastic wrap and refrigerate for 15 minutes. Roll out dough to ⅛ to ¼ inch thick and cut into cookie shapes. Place on lightly greased or silpat covered cookie sheet and bake for 7-8 minutes.
6. Remove and cool on cookie sheet. Frost with royal icing.

***This dough can be made ahead and refrigerated up to 3 days.

Royal Icing Recipe

Ingredients:

• 1 pound of powdered sugar
• 5 tablespoons meringue powder, or 2 large egg whites

Directions:

1. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder (or egg whites if you are using those).
2. Mixing on low speed, add a scant 1/2 cup water.
3. For a thinner consistency, usually used for flooding, add more water. If a thicker consistency is desired, specifically for outlining or adding details, use less water.
4. Mix until icing holds a ribbon-like trail on the surface of the mixture for 5 seconds when you raise the paddle.

Recipes retrieved from Foodie Crush and Martha Stewart.

Milk Chocolate Milk Dud Cookies

I finished my first year of university last Friday and decided to celebrate by making cookies. It was seriously the best feeling running out of my last exam… and now I have no priorities and life is good. When I left my last exam on Friday, I was walking downtown Toronto and saw them filming the TV show SUITS. I saw Mike Ross, and just about had a heart attack. Here’s a photo I took! Anyone want to marry Harvy, like I do? Hehe!

Anywho, I made these cookies with the same recipe I used for my toffee brown butter cookies, but instead of toffee bits I substituted them with Milk Duds – and man what a good idea. I also created an 8-second video (which is down below) of my cookies baking in the oven which was is so silly hehehehe, but it was fun to do!

The Milk Duds are in the batter, but on some cookies I put a couple extra on top, so when they bake they ooze out onto the side and get all hard and chewy – like hard caramel. Uuuuuugh, it’s so tasty.

I hope everyone is having a good April so far, and expect 2 posts coming this Saturday night (one being a rose cake, and another being a Spiderman cake!) as well as a post coming next Wednesday with another rose cake.

Enjoy!

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 Youtube milk dud timelapse video:

INGREDIENTS:

• 1 cup unsalted butter, at room temperature
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon cornstarch
• 1 teaspoon sea salt
• 1 teaspoon baking soda
• 1 cup chocolate chunks or chocolate chips
• 1 cup Milk Duds
• Coarse sea salt, to sprinkle on top

DIRECTIONS:

1. Cut one stick (1/2 cup) of butter into tablespoons. Place in a medium pot. Melt the butter over medium heat, swirling it in the pan occasionally. The butter will go from yellow-ish to brown-ish yellow, then a gross puke colour (haha) and eventually it will start to turn into a dark brown. Remove pan from heat once the butter starts to brown and smells nutty. There will be small brown bits on the bottom. The butter should be an amber color. Pour butter into a small bowl and cool to room temperature, about 20 minutes (I stuck mine in the fridge because I’m impatient, so feel free to do that too!)

2. While the brown butter is cooling, in the bowl of a stand mixer, combine the remaining 1/2 cup butter with dark brown sugar and granulated sugar. Beat until creamy and smooth, about 3-4 minutes. Add the cooled brown butter and mix until smooth.

3. Add the egg, egg yolk, and vanilla and mix until combined.

4. In a medium bowl, whisk together flour, cornstarch, salt, and baking soda. Gradually mix in the flour on low speed until just combined. Stir in the chocolate chunks and Milk Duds.

5. Form the cookie dough into a large ball and wrap in plastic wrap. Chill for at least 30 minutes.

6. When ready to bake, preheat oven to 350 degrees F.Line two baking sheets with Silpat baking mats or parchment paper and set aside. Remove dough from fridge and form into 2 tablespoon sized cookie dough balls. Place on prepared baking sheets, about 2 inches apart. Sprinkle with sea salt.

7. Bake cookies for 10-12 minutes or until slightly brown around the edges. Remove from oven and allow the cookies to cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely. Store cookies in an air-tight container for 2-3 days. You may also freeze these cookies as well.

Chocolate Chip Toffee Cookies

Hi everyone!!! I feel like it’s been a while since I last posted a recipe, but have no fear I am here!!! (I doubt anyone was actually ‘fearing’ but whatevs.)

Man, let’s just be real for a second. All week I’ve been craaaaaving a chocolate chip cookie. And I’ve been so busy with school that I haven’t had time to make anything, so yesterday I was like “AH LETS GO BUY ONE AT TIM HORTONS”. And I did…maybe I bought two I don’t know…

And they turned out to be hard as bullets…. such a huge let down I was so sad.

But I’ve made these and they are in my life and all is good.

Also, if we are still on the notion of “being real”, to be honest I’m making this blog post instead of doing my business paper that is due tomorrow so that’s good.

I’m also about to paint my nails, to procrastinate even more, so that’s also good.

Maybe even watch How To Get Away With Murder, so still really good.

So enjoy this recipe – they are delicious – my mom is notorious for making these, so you know they’ve got to be good. Talk soon!!!

Ingredients

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup semi-sweet chocolate chips
• 1 cup chopped skor bars

Directions

1. Heat oven to 375°F.

2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and skor bits, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 5 dozen cookies.

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Brown Butter Crinkle Cookies with Salted Caramel Frosting

If there’s one thing I’ve made most in my life it’s these cookies. I swear this recipe has been on my blog like 3 times, but they are so good and I always have to share them.

First of all, the icing is too die for. I actually stood in my kitchen last night for a solid 5 minutes scraping the bowl, eating the icing and asked myself why don’t I do this more often.

Plus what I love about the actual cookie is how much you can taste the browned butter. For this recipe you brown the butter, which gives the cookie a nutty and rich tasting flavour. I used to be so scared of browning butter…I would always burn it, but with much practice I’m very good at it now!

These are such a tasty cookie to have with a cup of tea, so I recommend reading the rest and going to make yourself a batch!

I’ll be posting another post tomorrow night, with a new cake I’ll be making. One of my best friends is turning 19 on Sunday and she’s Irish, so she wants a shamrock themed cake, which will be fun to make! Have a wonderful weekend! 🙂

Makes about 2 dozen

INGREDIENTS

Cookies

• 1 cup salted butter, diced into cubes
• 2 1/4 cups all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1 large egg
• 1 large egg yolk
• 2 tsp vanilla extract
• 1/4 cup granulated sugar, for rolling cookies

Salted Caramel Frosting

• 1/4 cup + 2 Tbsp caramel sauce or caramel ice cream topping (I used Hershey’s)
• 1/4 cup butter, softened
• 1/2 tsp vanilla extract
• 2 cups powdered sugar
• 3/4 tsp coarse sea salt, divided

Directions

1. Heat butter in a medium saucepan over medium heat. Cook just until butter has browned, swirling occasionally (butter will go through stages, it will melt, then splatter a bit, then foam and golden bubbles will begin to appear in the center on the surface with little brown specs – this is when you want to remove it, don’t burn it).
2. Pour butter (and scrape out all of the browned butter with a rubber spatula) into a heat proof bowl. Allow butter to cool until just warm to the touch, about 20 – 25 minutes.
3. Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt, set aside. Add cooled butter, 1/2 cup granulated sugar and light-brown sugar to an electric stand mixer and mix until well blended. Add in egg, egg yolk and vanilla and mix until combine.
4. Slowly add in dry ingredients and mix just until combine.
5. Scoop dough out 1 1/2 Tbsp at a time and form into balls (dough will seem a bit dry, I think this is due to using warm butter it seems to slightly begin the cooking process before baking), then pour 1/4 cup granulated sugar into a small bowl and roll balls in sugar to evenly coat.
6. Place sugar coated dough balls onto a Silpat lined or greased baking sheet. Using the bottom of a flat measuring cup or drinking glass gently flatten each ball to 1/2 inch, then bake in preheated oven 9-11 minutes.
7. Allow to cool several minutes before transferring to a wire rack to cool. Cool completely then frost each cookie with Salted Caramel Frosting and sprinkle each cookie evenly with a small pinch of sea salt immediately following (so the salt sticks before frosting sets). Store cookies in a single layer in an airtight container.

Salted Caramel Frosting

1. In a large mixing bowl, using and electric hand mixer on low speed, whip together caramel sauce, butter and vanilla until pale and smooth about 1 minute. Add in powdered sugar and mix until well blended and smooth. Use coarse sea salt to sprinkle over frosted cookies.

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Valentine’s Day Sugar Cookies

 Valentine’s day is right around the corner, and I thought that cute decorated sugar cookies would make for a really cute gift to give to your loved one(s) (or even to yourself!).

Now I am by no means a pro at decorating sugar cookies…actually I’ve only ever done it a couple times and I was decorating them more for eating then I was for making them look nice. This was basically my first attempt at decorating sugar cookies, and it didn’t turn out to be that much of a disaster as I thought it would have!

Instead of using Wilton’s piping bags with tips, or even a plastic bag to put my icing in – I used those ketchup and mustard bottles which worked perfectly because the tip was super small so I had control over where my icing went.

If you haven’t seen my Valentine’s Day Cupcakes I made the other day then go check them out! Tomorrow I will post my Valentine’s Fleur-De-Sel Caramel Brownies, cut into heart shapes!

Sugar Cookies:

Ingredients: (yields about 30, 2 1/2 inch cookies or 16, 3 1/2 inch cookies)

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract

Directions:

1. In a medium bowl, stir together the flour and baking powder and set aside
2. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy.  This should take about 3 minutes
3. Add the egg and vanilla
4. Add the flour mixture slowly
5. Blend until all of the flour is incorporated and the dough begins to pull away from the sides of the bowl
6. Take the dough out of the bowl and place it on a piece of parchment paper.
7. Using your hands, knead the dough a few times
8. Place the dough in a large ziplock bag and refrigerate for about 2 hours. (You can also place it in the freezer for 20-30 to speed up the chilling process, just don’t forget it in there!)
9. When it’s time to remove the dough from the freezer, preheat oven to 350 degrees (F)
10. When the dough has chilled and is firm, take out about half of the dough, leaving the rest in the refrigerator (until your ready to work with it)
11. Roll out the dough to about 1/3 of an inch thick
12. Use your favourite cookie cutter, and cut away!
13. Place cookie shapes on a prepared baking sheet
14. Place entire baking sheet in the freezer or refrigerator for about 3-5 minutes.  Chilling the cookies this way will help ensure they keep their shape while baking
15. Bake cookies for 8-10 minutes depending on the size of the cookie.  Bake until they are just barely beginning to take on a golden tone

Royal Icing Recipe

Ingredients:

• 1 box confectioners’ sugar (1 pound)
• 5 tablespoons meringue powder or 2 large egg whites

Directions:

1. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mixing on low speed, add a scant 1/2 cup water.

2. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details.

3. Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle.

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Adapted from Glorious Treats and Martha Stewart 

Brown Butter Toffee Chocolate Chunk Cookies

My mom told me, after eating her second cookie this afternoon, that this is her new favourite cookie recipe. And that says a lot, because between her and I – we bake our fair share of cookies throughout the year.

If you enjoy chocolate (which hopefully you do, and if you don’t… please reevaluate your life…), brown butter and mixing sweet with salty – these cookies will fit perfectly in your belly!

I wasn’t sure how these cookies were going to turn out because unfortunately I only had 1/2 cup of butter, and so I had to use 1/2 margarine to complete my full cup of butter that is needed in this recipe. My batter was really wet, so I was worried these cookies were going to turn into pancakes or something, but luckily they didn’t! They turned out looking really well, and they look so pretty in my cookie jar, sitting on my kitchen counter. There’s nothing like knowing there’s a jar of delicious homemade cookies in your kitchen, at any given time of the day!

So I definitely recommend these cookies. I’d have to say they are best when eaten right out of the oven. They’re all warm and gooey and the chocolate just melts in your mouth right away. *drools*

Enjoy! (P.s. follow me on Instagram (emma.dixon), I love checking out other people’s baking Instagrams!)

Ingredients:

• 1 cup unsalted butter, at room temperature
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon cornstarch
• 1 teaspoon sea salt
• 1 teaspoon baking soda
• 1 cup chocolate chunks or chocolate chips
• 1/2 cup chopped Heath or Skor toffee candy bars
• Coarse sea salt, to sprinkle on top

Directions:

1. Cut one stick (1/2 cup) of butter into tablespoons. Place in a medium pot. Melt the butter over medium heat, swirling it in the pan occasionally. The butter will go from yellow-ish to brown-ish yellow, then a gross puke colour (haha) and eventually it will start to turn into a dark brown. Remove pan from heat once the butter starts to brown and smells nutty. There will be small brown bits on the bottom. The butter should be an amber color. Pour butter into a small bowl and cool to room temperature, about 20 minutes (I stuck mine in the fridge because I’m impatient, so feel free to do that too!)

2. While the brown butter is cooling, in the bowl of a stand mixer, combine the remaining 1/2 cup butter with dark brown sugar and granulated sugar. Beat until creamy and smooth, about 3-4 minutes. Add the cooled brown butter and mix until smooth.

3. Add the egg, egg yolk, and vanilla and mix until combined.

4. In a medium bowl, whisk together flour, cornstarch, salt, and baking soda. Gradually mix in the flour on low speed until just combined. Stir in the chocolate chunks and toffee chunks.

5. Form the cookie dough into a large ball and wrap in plastic wrap. Chill for at least 30 minutes.

6. When ready to bake, preheat oven to 350 degrees F.Line two baking sheets with Silpat baking mats or parchment paper and set aside. Remove dough from fridge and form into 2 tablespoon sized cookie dough balls. Place on prepared baking sheets, about 2 inches apart. Sprinkle with sea salt.

7. Bake cookies for 10-12 minutes or until slightly brown around the edges. Remove from oven and allow the cookies to cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely. Store cookies in an air-tight container for 2-3 days. You may also freeze these cookies as well.

Adapted from Two Peas and Their Pod

(P.s. follow me on Instagram (emma.dixon), I love checking out other people’s baking Instagrams!)

Classic Oatmeal Cookie

Sometimes you just need a good oatmeal cookie.

Nothing special about it, you just need a cinnamony…chewy…soft cookie. As much as I love chocolate, and caramel and ICING and just about everything else… it’s nice to indulge in a cookie that isn’t too overpowering with chocolate bars or sticky candy, etc.

These are a real treat, and the best thing of all, just about every person out there likes oatmeal cookies! So make this batch, and share amongst your friends and family (and of course, save a lot for yourself!)

P.s. with the added hint of cinnamon, the batter smells and tastes delicious. It really makes a difference, so don’t skip out on the cinnamon! 😉

Ingredients: 

• 1 cup unsalted butter, softened
• 1 cup light or dark brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 Tablespoon molasses
• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 cups old-fashioned rolled oats

You’re obviously more than welcome to add any other yummy ingredients to this cookie (I just kept it plain) but if so, you can add:

• 1 cup raisins
• 1/2 cup chopped toasted walnuts

Directions:

 

1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth.
2. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
3. Add the vanilla and molasses and mix on high until combined. Set aside.
4. In a separate bowl, toss the flour, baking soda, cinnamon, and salt together.
5. Add to the wet ingredients and mix on low until combined. Beat in the oats (and raisins and/or walnuts if you’re using them) on low speed.
6. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
7. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
8. Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 10 minutes until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.

Cover cookies and store at room temperature for up to 1 week. Baked cookies and rolled cookie dough freeze well, up to 3 months.

Adapted from Sallys Baking Addiction

Rolo Cookies (holiday baking #5!)

My 5th holiday baking post and final one! Have you checked out my previous ones?

• Toffee Bit Cookies
• Toffee Brittle
• Pecan Pie Bars
• Coconut Chocolate Bars

These have been a tradition every year at Christmas time, because they are just so tasty.

Rolos…IN A COOKIE.

I’m telling you, as soon as you start making these at Christmas (or any time of the year) it will become a crowd favourite!

Ingredients:

• 2 1/2 cups flour
• 3/4 cup cocoa
• 1 tsp baking soda
• 1 cup sugar
• 1 cup brown sugar
• 1 cup butter, softened
• 2 tsp vanilla
• 2 eggs
• 1 cup pecans, finely chopped
• 48 Rolos
• 1 tbsp sugar

Directions:

1. Preheat oven to 375 degrees F.
2. In a small bowl, combine flour, cocoa, and baking soda. Mix well.
3. In a large bowl, beat the sugars and butter until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in 1/2 cup of pecans.
4. For each cookie, with floured hands, shape about 1 tbsp of dough around a Rolo, covering completely.
5. In a small bowl, combine rest of pecans and 1 tbsp sugar. Press one side of each ball in pecan/sugar mixture. Place nut side up on un-greased cookie sheet, 2 inches apart.
6. Bake 7-10 minutes or until set and slightly cracked.
7. Cool on cookie sheet 2 minutes, then remove and cool completely on wire racks.

Toffee Brittle (holiday baking #2!)

My 2nd holiday baking recipe! Have you checked out my first one?

• Toffee Bit Cookies

I could literally sit at my kitchen table and eat the entire pan of these. Just nom nom nom away at them forever.

This may sound weird, but I love when something is so delicious and chewy and it gets stuck in your teeth, and after you’ve swallowed your treat you realize it’s all still stuck in there so technically you’re not finished eating and now I’m beginning to sound really weird, I’ll stop.

But you KNOW???

Trust me, these are another crowd favourite in my household at Christmas.

They are also perfect to dunk in a cup of tea at night, snuggled by the fire! (Well… I don’t have a fire, but if I did, that’s what I’d be doing).

ALSO, these are SO SO SO easy to make. They’d be perfect to make if you’re not the best baker in the world, or even with your kids or if you’re babysitting some kids over the holidays! Whip up a batch of these babies, and put on your stretchy pants and enjoy!

Ingredients:

• 1 cup butter, softened
• 1 cup packed light brown sugar
• 1 tsp vanilla extract
• 1 egg yolk
• 2 cups all-purpose flour
• 1 1/4 cups Chipits Skor Toffee Bits, divided
• 2 cups semi-sweet chocolate chips

Directions:

1. Heat oven to 250 F. Line a 15-1/2 x 10-1/2 inch rimmed baking sheet with parchment paper; set aside.
2. In a large bowl, beat butter with brown sugar until fluffy. Beat in egg yolk and vanilla until creamy. Stir in flour and 1 cup of the toffee bits until well combined.
3. Press dough evenly into prepared baking sheet. Bake for 18 to 20 minutes or until light brown; transfer pan to cooling rack.
4. Immediately sprinkle chocolate chips over the hot cookie base. Let stand for 5 minutes or until chocolate os softened. Spread chocolate evenly over the base; sprinkle remaining toffee bits evenly over chocolate. Cool until chocolate is set, about 2 to 3 hours. Cut into 3-inch squares; cut each square diagonally to make 4 triangles.
5. TIP: set the pan in the refrigerator for 45 minutes to 1 hour to set the chocolate faster.

Toffee Bit Cookies (holiday baking #1!)

On December 6th, I saw this really delicious recipe in the local newspaper, and I just had to try it. It’s from this bakery in Toronto called Moo Milk Bar and it just sounded so cool!

You honestly can not stop eating these once you begin. It’s soft and doughy in the middle, yet it has a nice crisp on the outside. Perfect.

Ingredients:

makes about 20 large or 40 small.

• 2 cups + 3 tbsp all purpose flour
• 1-1/2 tsp baking powder
• 3/4 tsp baking soda
• 1 tsp table or fine sea salt
• 1/2 cup + 3 tbsp unsalted butter, at room temperature
• 1-1/2 cups light brown sugar
• 1 large egg
• 1-1/4 tsp pure vanilla extract
• 1 cup Skor toffee bits

Directions:

1. In medium bowl, sift flour, baking powder, baking soda and salt. Whisk to mix.
2. In bowl of electric mixer, cream butter and sugar until light and fluffy, about 5 minutes on medium/high speed, scraping down sides several times. Add egg and vanilla. Beat 3 minutes. Scrape down sides. Beat 2 minutes until mixture looks like buttercream, thick and peaky.
3. Add flour mixure. Beat on low until just incorporated. Scrape down sides of bowl. Stir in toffee bits. Mix well by hand.
4. For large cookies, scoop with ice cream scoop on to parchment-lined baking sheet. For small cookies, use 1 tbsp measure. Refrigerate on tray 1 hour. Place balls in resealable bag. Freeze at least 8 hours, but preferably 24. (You can freeze up to 3 weeks before baking.)
5. Arrange cookie son parchment-lined baking sheets, 2 inches apart. Bake in batches in preheated 350 F oven until golden around edges but still somewhat raw in the middle, about 16 to 18 minutes for large, or 12 to 14 minutes for small. Cool on tray 15 minutes. Transfer to wire rack to cool completely. Store in airtight container at room temperature up to 5 days or freeze up to 1 month.