The Humpherys Family

Chocolate Toffee Sugar Cookies

Recipe Added:  11/28/2011
1 cup butter
1 cup sugar
1 egg
1 tsp vanilla
3 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
 For Decorating
3/4 cup dipping chocolate
1/2 cup toffee bits (Heath brand)
1/2 cup white chocolate chips

Dipping Chocolate
1 12-oz. pkg chocolate chips
1 Tbsp shortening or cooking oil

Cream butter and sugar until light and fluffy, about 2 minutes. Add eggs and vanilla and mix. In a separate bowl combine flour, baking powder and salt. Add flour mixture to butter mixture and mix. Shape into 2 flat disks and wrap in saran wrap and chill 1-2 hours (if dough is too stiff after chilling, let it soften at room temp10 minutes). Roll dough 1/4-inch thick and cut into heart shapes. Place on sprayed or lined baking sheets and bake at 350 10-11 minutes until lightly browned on edges. Remove to cool on a wire rack.

Melt chocolate in bowl. Dip half of cookie in chocolate and tap off excess. Angle cookie so only the front gets dipped half way, and just a tiny bit of back has chocolate on it. Place cookies on baking sheets. Working with a few cookies at a time, sprinkle wet chocolate with toffee pieces. Coat all cookies with chocolate and toffee. Let dry completely.

Place in refrigerator 10 minutes for chocolate to harden. When chocolate is dry, melt white chocolate and pour into a Ziploc bag. Snip one corner and lightly drizzle cookies with white chocolate. Let white chocolate harden in refrigerator. When white chocolate has set up, cookies can be removed from tray.
Notes
Dipping Chocolate: Melt together in a double boiler or in the microwave, 1 minute at a time, stirring regularly until desired consistency is reached.
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