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Toffee Crunch Cookies

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Submitted by CarolWin

YIELD

2 dozen

PREP

15 min

COOK

15 min

READY

40 min

Ingredients

2 ¾ 651
CUPS ML ALL-PURPOSE FLOUR
sifted
¼ 59
CUP ML CAKE FLOUR
unsifted
1 ¼ 6.3
TEASPOONS ML SALT
¾ 340.2
POUND G BUTTER
unsalted, softened
1 ⅓ 315
CUPS ML SUGAR
granulated
2 ½ 13
TEASPOONS ML VANILLA EXTRACT
9 9
EACH EACH ALMOND TOFFEE
chocolate covered, 1.4 ounces each, chopped *
1 237
CUP ML ALMONDS
chopped *

Directions

Preheat oven to 350℉ (180℃) F; line 2 cookie sheets with parchment paper.

Sift together the flours and salt.

Cream the butter in the large bowl of an electric mixer on low speed for 5 minutes.

Add the sugar in two additions, beat for 2 minutes on moderate speed after each portion is added.

Blend in the vanilla extract.

On low speed, add the sifted mixture and mix until the particles of flour are absorbed.

Stir in the toffee and almonds.

For each batch, drop heaping tablespoon-size mounds of dough onto a lined cookie sheet, spacing the mounds about 2 inches apart.

Bake for 15 minutes, or until golden.

After 1 minute, transfer the cookies to cooling racks using a wide metal spatula.

Cool completely.

Store in an airtight container.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 251g (8.9 oz)
Amount per Serving
Calories 1219 52% from fat
 % Daily Value *
Total Fat 70g 108%
Saturated Fat 44g 219%
Trans Fat 0g
Cholesterol 183mg 61%
Sodium 1229mg 51%
Total Carbohydrate 46g 46%
Dietary Fiber 2g 10%
Sugars g
Protein 21g
Vitamin A 43% Vitamin C 0%
Calcium 4% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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