This always happens. After Halloween things just get a little nuts and before I know it it’s Christmas! Anyone else feeling like that?! In a mere 4 weeks we’ll be ringing in 2016. Crazy.
I’ve been slacking off a little on the blog and on this Fika project. After a couple of mishaps I got a little frustrated, so I wasn’t as excited about continuing and possibly encountering failure yet again. And to be honest I wasn’t expecting much from this simple cookie.
But these unassuming cookies are quite good and something I see myself making again, especially if I need to whip up dessert in a hurry. These are great with a cup of coffee or tea (of course they’re included in a book called Fika!) but would also make a nice addition to a cookie platter. They freeze nicely, so you could make them ahead of time and take them out when you need them.
Since the ingredients are so few the kind of vanilla you use is going to make a difference. I’ve been partial to this Watkins Clear Vanilla lately, but it isn’t the same as pure vanilla extract or vanilla bean paste, both of which would be terrific. You could add a touch of almond extract if you were feeling adventurous or play around with all kinds of extracts really…maybe peppermint and then dip these in chocolate? I might have a weekend project to work on…
I wasn’t sure about why they were called toffee cookies at first. But the flavor is rich and buttery like toffee. So I guess the name is fitting.
I made these twice thinking the first time I flattened the logs of dough too much and they spread more than they should have resulting in a pancake-like cookie log. The next time I chilled the logs and hardly flattened them at all. There was some change, enough that I’d still chill and flatten less, but not a huge difference that I’d say you absolutely MUST chill the dough.
These really are quick, simple and delicious. This would even be a great cookie to make with young kids. Put them to work measuring, mixing, rolling and cutting. I sliced these with a pizza cutter which made it a quick and easy task. I don’t know about your kids, but mine love the idea of the pizza cutter and might get a little carried away with it so I’d have to do that job myself 🙂
Adapted ever so slightly from Fika
- 1 stick of butter, softened slightly
- 1/2 cup sugar
- 1 tablespoon corn syrup
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Pre-heat oven to 350°F and line a baking sheet with parchment.
- Combine butter, sugar and corn syrup in a mixing bowl and beat until thoroughly combined.
- Add in flour, salt, baking powder and extract and beat until it the dough together.
- Turn dough out onto a floured surface and divide into 3 equal-sized pieces. Roll each into a rope about as long as the baking sheet and about as thick as your thumb and carefully transfer to the baking sheet. At this point you can chill the dough on the baking sheet for half an hour if you have the time. If not, then just go ahead and put them in the oven.
- Bake for 10-15 minutes until they begin to brown. Transfer the entire piece of parchment to a cutting surface and using a large knife or pizza cutter slice the warm cookies on an angle into pieces 1/2-3/4 inch thick. Let cool and enjoy.