{"id":7427,"date":"2015-12-04T14:07:34","date_gmt":"2015-12-04T20:07:34","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=7427"},"modified":"2015-12-04T14:07:34","modified_gmt":"2015-12-04T20:07:34","slug":"baking-through-fika-toffee-cookies","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2015\/12\/04\/baking-through-fika-toffee-cookies\/","title":{"rendered":"Baking Through Fika: Toffee Cookies"},"content":{"rendered":"

This always happens. \u00a0After Halloween things just get a little nuts and before I know it it’s Christmas! \u00a0Anyone else feeling like that?! \u00a0In a mere 4 weeks we’ll be ringing in 2016. \u00a0Crazy.<\/p>\n

I’ve been slacking off a little on the blog and on this Fika project. \u00a0After\u00a0a couple of mishaps I got a little frustrated, so I wasn’t as excited about continuing and possibly encountering failure yet again. \u00a0And to be honest I wasn’t expecting much from this simple cookie.<\/p>\n

\"Toffe<\/a><\/p>\n

But these unassuming cookies are quite good and something I see myself making again, especially if I need to whip up dessert\u00a0in a hurry. \u00a0These 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. \u00a0They freeze nicely, so you could make them ahead of time and take them out when you need them.<\/p>\n

Since the ingredients are so few the kind of vanilla you use is going to make a difference. \u00a0I’ve been partial to this Watkins Clear Vanilla <\/a>lately, but it isn’t the same as pure vanilla extract or vanilla bean paste, both of which would be terrific. \u00a0You 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? \u00a0I might have a weekend project to work on…<\/p>\n

I wasn’t sure about why they were called toffee cookies at first. \u00a0But the flavor is rich and buttery like toffee. \u00a0So I guess the name is fitting.<\/p>\n

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. \u00a0The next time I chilled the logs and hardly flattened them at all. \u00a0There was some change, enough that I’d still chill and flatten less, but not a huge difference that I’d say you absolutely MUST<\/em> chill the dough.<\/p>\n

\"Toffe<\/a><\/p>\n

These really are quick, simple and delicious. \u00a0This would even be a great cookie to make with young kids. \u00a0Put them to work measuring, mixing, rolling and cutting. \u00a0I sliced these with a pizza cutter which made it a quick and easy task. \u00a0I don’t know about your kids, but mine love the idea of the pizza cutter and might get a little carried away\u00a0with it so I’d have to do that job myself \ud83d\ude42<\/p>\n

\"Toffe<\/a><\/p>\n

Toffee Cookies<\/h3>\n

Adapted ever so slightly from Fika<\/em><\/p>\n

Ingredients<\/em><\/p>\n

    \n
  • 1 stick of butter, softened slightly<\/li>\n
  • 1\/2 cup sugar<\/li>\n
  • 1 tablespoon corn syrup<\/li>\n
  • 1 cup flour<\/li>\n
  • 1 teaspoon baking powder<\/li>\n
  • 1\/2 teaspoon salt<\/li>\n
  • 1 teaspoon vanilla extract<\/li>\n<\/ul>\n

    Directions<\/em><\/p>\n

      \n
    1. Pre-heat oven to 350\u00b0F and line a baking sheet with parchment.<\/li>\n
    2. Combine butter, sugar and corn syrup in a mixing bowl and beat until thoroughly combined.<\/li>\n
    3. Add in flour, salt, baking powder and extract and beat until it the dough\u00a0together.<\/li>\n
    4. Turn dough out onto a floured surface and divide into 3 equal-sized pieces. \u00a0Roll 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. \u00a0At this point you can chill the dough on the baking sheet for half an hour if you have the time. \u00a0If not, then just go ahead and put them in the oven.<\/li>\n
    5. Bake for 10-15 minutes until they begin to brown. \u00a0Transfer 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. \u00a0Let cool and enjoy.<\/li>\n<\/ol>\n