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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.
