surprisingly, the two bags of toffee chips i had bought a few months back were still in the pantry waiting to be used. i had a grandeur idea that i was going to go on a baking spree and give out cookies like crazy. needless to say i'm just now getting the baking itch and did a batch of chocolate peanut butter cookies...
...and also two tea flavored shortbreads to go along with. earl gray and matcha green tea.
Brickle Drop Cookies
(from Hershey's Kitchens)
1 cup light brown sugar
2 teaspoons cream of tartar
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 cup granulated sugar
1 cup butter or margarine
3 eggs
1-1/3 cups HEATH BITS 'O BRICKLE Toffee Bits
1/2 teaspoon salt
2 teaspoons baking soda
1. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper.
2. Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until blended. Add eggs; beat well. Stir together flour, baking soda and cream of tartar; gradually add to butter mixture, beating until blended. Stir in toffee bits. Drop by heaping teaspoons onto prepared cookie sheet.
3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove to wire rack. Cool completely. Makes about 6 dozen cookies.
Chocolate Peanut Butter Cookies
(from Hershey's Kitchens)
2 eggs
2 cups all-purpose flour
1/2 cup HERSHEY'S Cocoa
1 teaspoon baking soda
2 teaspoons vanilla extract
1/2 teaspoon salt
3/4 cup light brown sugar
1 cup butter
1 cup granulated sugar
1(10-oz.) package REESE'S Peanut Butter Chips
1. Heat oven to 375°F.
2. Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until creamy. Add eggs; beat well.
3. Stir together flour, cocoa and baking soda; add in peanut butter chips; gradually add to butter mixture, beating until well blended. Drop by rounded teaspoons onto ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 5 dozen cookies.
Earl Grey Shortbread Cookies
(from Food Network)
2 cups all-purpose flour
2 tablespoons loose Earl Grey tea leaves
1/2 teaspoon salt
3/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
1 cup (2 sticks) butter, room temperature
In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
Preheat oven to 375 degrees F.
Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.
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