Rafael's Toffee Sugar Cookies

1. 1

   Prep:

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   Make the dough at least two hours before youre ready to bake the cookies and refrigerate it in the meantime.

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   Take your eggs and butter out of the refrigerator a couple of hours before you plan to prepare the cookie batter.

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   Make Decadent Chocolate-Almond Toffee.

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   After the dough has rested in the refrigerator for at least two hours, preheat the oven to 350F.

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   Line the baking sheets with parchment paper.

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   Grind toffee pieces with a mortar and pestle, spice grinder, or food processor.

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   You could also just use a chefs knife and cutting board.

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   To Make the Cookies:

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    Preheat the oven to 350F.

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    In a small mixing bowl, mix together the flour, baking powder, and salt.

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    In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl (if using a hand mixer), cream together the butter and sugar until fluffy.

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    As the mixer continues to run, mix in the eggs and vanilla extract until combined.

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    In two batches, add the dry ingredient mixture to the wet ingredient mixture and mix until combined.

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    Shut off the mixer and stir the toffee pieces into the mixture by hand using a wooden spoon or rubber spatula.

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    Cover the dough with plastic wrap and refrigerate for 2 hours.

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    On a lightly floured work surface, roll out the dough using a rolling pin to a 1/2-inch thickness.

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    (Make sure you sprinkle the top of the dough with flour before using the rolling pin on it.)

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    Cut out the cookies with a square or round cookie cutter and place them 2 inches apart on the prepared baking sheets.

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    Bake at 350F for about 20 minutes, or until golden brown.

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    To make these cookies taste even better, try dipping half of each cookie in chocolate.

* Per serving · 4 servings · Values may vary.