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Toffee-Almond Cookie Slices

 Toffee-Almond Cookie Slices
“Make the season special for family and friends with these crispy coffee-dunkers," suggests Julie Plummer in Syesville, Maryland. "Simply bake up a batch, wrap several slices in bright cellophane and add holiday stickers and curly ribbons for last-minute gifts.”
30 ServingsPrep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 1 package (17-1/2 ounces) sugar cookie mix
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup butter, softened
  • 1 egg
  • 1/3 cup slivered almonds, toasted
  • 1/3 cup miniature semisweet chocolate chips
  • 1/3 cup English toffee bits or almond brickle chips

Directions

  • Preheat oven to 350°. In a large bowl, mix sugar cookie mix,
  • flour, butter and egg to form a stiff dough. Stir in almonds,
  • chocolate chips and toffee bits.
  • Divide dough in half. On an ungreased baking sheet, shape each
  • portion into a 10x2-1/2-in. rectangle. Bake 25-30 minutes or until
  • light brown. Cool on pans on wire racks 10 minutes.
  • Transfer baked rectangles to a cutting board. Using a serrated knife,
  • cut diagonally into 15 slices. Place on baking sheets, cut sides
  • down.
  • Bake 8-10 minutes on each side or until golden brown. Remove from
  • pans to wire racks to cool completely. Store in an airtight
  • container. Yield: 2-1/2 dozen.

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Toffee-Almond Cookie Slices (continued)

Nutritional Facts: 1 cookie equals 138 calories, 7 g fat (3 g saturated fat), 16 mg cholesterol, 87 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.