Mary Anne here. A few weeks ago, I posted my devilishly decadent Peanut Butter-Chocolate Chip Cupcakes with Heath Bar Toffee Frosting. They were a diet buster to be sure, but more annoying than that, they left me with a paltry amount of leftover toffee crunch. What to do? As you know by now, I am ever reluctant to toss anything still edible into the garbage, no matter how little is left.
The idea for these actually arose while Mariel and I were working on her BFFs bridal shower. Much to my frustration, Mariel was steadfastly single-minded in her resolve to create her own version of shortbread and homemade jam as party favors. Meanwhile, all I could think about was dipping said shortbread into melted chocolate and dusting them with the last of my Heath Bar Crunch.
Temporarily thwarted, I found my solution in this old family recipe for Butter Cookies that proved to be the perfect foil for my toffee-covered designs. And so, voila! Yet another treat to deny oneself during this Lenten season! But hey: we’re two weeks out from Easter and these cookies would be a welcome addition in anyone’s straw basket.
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!
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
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.