Holiday Cookie Countdown: Vanilla Toffee Icebox Cookies

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Holy moly. This cookie is so much more than the sum of its humble parts. I mean, six ingredients? Dump and stir? This is definitely the easiest recipe I’ll post for this series, but it is so buttery, crumbly and good.

This is also the perfect one to make RIGHT NOW and throw in your freezer. Then, when your guests arrive in a couple of weeks, you can just slice and bake. Voila. Fresh, warm cookies.

Buttery, toffee, vanilla goodness. Can I get a holiday “AMEN?”

p.s. Of all twelve of my recipes this year, these are the ones my kids chose to leave for Santa. 🙂

Looking for more Holiday Countdown cookies? Here you go!

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Vanilla Toffee Icebox Cookies
If you want to store the dough in the freezer for a few weeks, just take it out an hour or two before you want to bake. Or throw in your fridge the night before. You want the dough cold enough to slice evenly, but not frozen. You can sprinkle these with a little sea salt for a more sophisticated audience!

1 cup salted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 egg, room temperature
2 1/2 cups all-purpose flour
1 1/4 cups Heath toffee bits (found next to the chocolate chips in the grocery store)

Use an electric mixer to cream butter and sugar together. Add the egg and vanilla extract and mix until well combined.
Stir in flour, mixing until fully incorporated. Fold in Heath toffee bits.

Divide dough in half. Place one half on top of a sheet of plastic wrap. Form the dough into a log about 6 inches long and 1.5 inches in diameter. Wrap each log with the plastic wrap and refrigerate dough rolls for 1-2 hours or until nice and firm. (At this point, you could also wrap in foil and put in the freezer.)

Preheat oven to 375 degrees. Line cookie sheets with parchment paper or silpat liner.

Remove plastic wrap from rolls and cut into 1/4-inch slices. Place slices about 2 inches apart on cookie sheet.
Bake for 8 minutes or until edges are lightly browned. Do not overbake these — they are meant to be a tender, shortbread-type cookie but will get rock hard if you overbake. Just browned around the edges is what you’re looking for.

Makes about 26 cookies

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