This cookie is an old personal favorite that we made every year. It tastes like English Toffee. It may have won a bake-off at some point, was passed around and tweaked.
Maralyn & Carol’s Toffee Cookies
Ingredients:
1 Cup of butter
1 Cup brown sugar
1 Beaten Egg Yolk
2 Cups sifted flour
1/2teaspoon vanilla
4 Hershey bars broken into pieces
1/4 to 1/2 Cup chopped pecans or walnuts
Directions:
- Preheat oven to 350 degrees.
- Cream butter and brown sugar together.
- Add beaten egg yolk, 2 cups sifted flour and1/2 teaspoon vanilla.
- Pat into 8 x 12″ pan or if you double the recipe use a 14 x 17″ pan.
- Bake at 350 for 15-20 minutes.
- Lay Hersey squares on hot cookies.
- Spread immediately
- Sprinkle nuts
- Cut into 1″ to 1-1/2″ squares.
- Cool on newspaper – will absorb excess fat so you can have another cookie.
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Maralyn D. Hill
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Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
