Chocolate-Dipped Butter Cookies with Toffee Crunch

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Chocolate Dipped Butter Cookies with Toffee Crunch
Makes about 50 cookies

Note: If you own a cookie press, by all means use this batter to shoot “designer” cookies. Just be sure to bring the dough back to room temperature before loading the press!
Ingredients:
2 sticks sweet butter, softened to room temperature – stock
1 ¼ cups granulated sugar – stock
1 egg, lightly beaten – stock
1 Teaspoon vanilla – stock
2 ½ cups all-purpose flour – stock
¼ Teaspoon salt – stock
1 Tablespoon cold water
8 ozs. semi-sweet, dark, or milk chocolate – stock
2 ozs. chopped Heath Bar or toffee bits or chopped nuts – $1.50
Grand Total Assuming a Well-Stocked Pantry: $1.50
Total Per Cookie: $0.03

Directions:
1. In a large bowl, cream the butter and sugar until pale and fluffy.

2. Add the egg and vanilla, beating well to incorporate.

3. Using the lowest speed of your mixer, add the flour, salt, and water and mix until just combined.

4. On sheets of plastic wrap, form the dough into 2 -12” logs, approximately 1 ½ to 2 inches in diameter. Chill in the refrigerator for at least 4 hours and up to 1 day. Note: This dough actually will keep for 5 days in the fridge and also freezes beautifully.

5. Preheat the oven to 375 degrees. Using a serrated bread knife, cut ¼-inch thick slices from each log. Place slices about 1-inch apart on un-greased cookie sheets. Note: If your oven cannot accommodate both cookie sheets at one time, refrigerate one of the prepared cookie sheets while the other one bakes.

6. Bake the cookies until the edges are golden, about 15 minutes. Transfer to cookie racks to cool.

7. For the chocolate: melt on low heat in the microwave or atop a double boiler. Meanwhile, line a clean cookie sheet with waxed paper. Pour the toffee bits or nuts into a small bowl.

8. Dip each cookie halfway into the chocolate. Allow the chocolate to drip. Transfer the dipped cookie to the waxed paper. Sprinkle with the nuts or toffee, if desired. Repeat until all of the cookies are dipped and sprinkled.

9. Refrigerate on the waxed papered-cookie sheet until the chocolate sets, about 1 hour. Store in sealed containers, layered between sheets of waxed paper, for up to 1 week.