Toffee Butter Icebox Cookies


With just six ingredients, these cookies are easy to make, and convenient to have on hand for when company arrives this holiday season (or any time of the year). Keep the cookie logs in the fridge and you can bake up a batch of warm cookies in a flash. Chopped pecans can be substituted for half the Skor chips, as long as it equals 1 cup. These cookies can be also be drizzled with or dipped in chocolate. These are melt in your mouth, buttery and delicious!

Toffee Butter Icebox Cookies (Servings 48)

• 1 cup butter softened
• 1 cup sugar
• 1 tsp vanilla extract
• 1 egg room temperature
• 2½ cups all-purpose flour spooned and leveled
• 1 cup Skor bits

Cream butter and sugar together. Add in the egg and extract and mix until well combined. Stir in flour, mixing until fully incorporated. If dough appears too dry, add a teaspoon of water at a time until it comes together. Fold in Skor bits. Divide dough in half and place on top of a sheet of plastic wrap. Form the dough into a log about 6 inches long and 1.5 inches in diameter. Wrap each log with the plastic wrap and refrigerate dough rolls for 1-2 hours or until nice and firm. Preheat oven to 375 degrees. Line baking sheet with parchment paper. Remove plastic wrap from rolls and cut into ¼ inch slices. Place slices about 2 inches apart on cookie sheet. Bake for 8 minutes or until lightly browned.

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