-
1
Spoon cookie mix into a wire-mesh strainer set over a large bowl.
-
2
Sift the cookie mix through strainer, leaving the chocolate chips in strainer (reserve the chocolate chips for another use).
-
3
Add flour, eggs, oil, and butter flavoring to cookie mix in bowl.
-
4
Stir until dough comes together.
-
5
Shape into a ball, then wrap in plastic wrap.
-
6
Chill dough in refrigerator for at least 30 minutes.
-
7
Preheat the oven to 375 degrees F. Line cookie sheet(s) with parchment paper and set aside.
-
8
On a lightly floured surface, roll out chilled dough to 1/4-inch thickness.
-
9
Using a 3-inch flower-shaped cookie cutter, cut 12 shapes from the dough.
-
10
Using a 1-inch round cookie cutter, cut out each flower center.
-
11
Re-roll the scrap dough and cut out another 12 flower shapes, but do not cut out centers.
-
12
Transfer the flowers to the prepared cookie sheet(s), spacing cookies 2 inches apart.
-
13
Bake cookies 8 to 10 minutes or just until starting to brown.
-
14
Cool on cookie sheet(s) for 5 minutes.
-
15
Transfer cookies to a wire rack to cool completely.
-
16
For filling:
-
17
In a medium bowl, stir together frosting and powdered sugar until well mixed.
-
18
Gently stir in 1/2 cup toffee bits.
-
19
Spoon a heaping tablespoon filling onto each of the whole flower cookies.
-
20
Top each with a cut-out flower cookie.
-
21
Sprinkle a scant teaspoon of the remaining toffee bits in the center of each cut-out cookie.
