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Enjoy homemade cookies at a moment's notice

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By Susan Lowery

I like to keep cookie dough in the refrigerator (or freezer) so I can have warm cookies at the spur of the moment. You can keep almost any cookie dough in the refrigerator for several days, but if you freeze your cookies in whatever size you want before they're baked, you can just whip them out whenever you need them. You don't have to thaw the dough before you bake the cookies, just add a couple minutes to the baking time.

I was wanting something a little different the other night and came up with these delicious Almond Toffee Cookies. They're terrific! See what you think.

Almond Toffee Cookies

1 stick plus 2 T. butter, or shortening, softened

3/4 c. brown sugar, packed

2 eggs

1 t. vanilla

1 1/2 cup all purpose flour

1/2 t. baking soda

1/4 t. baking powder

1/2 t. salt

1 bag Heath toffee bits (or any brand) (about 1 1/4 cups)

1/2 c. sliced almonds

Mix together butter and sugar; add eggs and vanilla. Mix together next four ingredients and add to butter/sugar mixture. Mix well, then add toffee bits and sliced almonds. Roll into 1 T. balls and put on greased (or parchment paper-lined) cookie sheets. Bake at 350 degrees for eight to ten minutes, depending on size. Makes two and a half to three dozen.