Toffee crunch cookies

Yield: 4 dozen

Measure Ingredient
2¾ cup Unsifted all-purpose flour
¼ cup Unsifted cake flour
1¼ teaspoon Salt
¾ pounds (3 sticks) unsalted butter; softened
1⅓ cup Granulated sugar
2½ teaspoon Vanilla extract
9 \N Bars (1.4 oz each) chocolate covered almond toffee candy cut into chunks*
1 cup Chopped almonds

*I haven't tried this recipe yet, but I wonder if Skor candy bars could be used.

Preheat the oven to 350 degrees. Line two cookie sheets with lengths of parchment paper.

Sift together the all-purpose flour, cake flour, and salt.

Cream the butter in the large bowl of an electric mixer on low speed for 5 minutes. Add the sugar in two additions, beating for 2 minutes on moderate speed after each portion is added. Blend in the vanilla extract. On low speed, add the sifted mixture and mix until the particles of flour are absorbed. Stir in the toffee and almonds.

For each batch, drop heaping tablespoon-size mounds of dough onto a lined cookie sheet, spacing the mounds about 2 inches apart.

Bake the cookies for 15 minutes, or until golden. After 1 minute, transfer the cookies to cooling racks using a wide metal spatula.

Cool completely.

Store in an airtight container. from Baking for Gift-Giving by Lisa Yockelson typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 03-25-95

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