Pella Chronicle

December 12, 2012

Toffee Cookies

Staff Writer
The Chronicle

Pella — 1 cup butter, softened

1 scant cup sugar

1 tsp vanilla

2 cup flour

1/2 tsp baking powder

1/2 tsp salt

1/2 cup toffee bits

1/2 cup pecans(optional)

36-ish hersheys kisses, unwrapped

1. Preheat oven to 350F. Line pans with parchment paper or lightly  spray (or toffee will stick).

2. In large bowl beat butter at medium speed until creamy, add sugar beating well, add vanilla and mix well.

3. In medium bowl, sift or whisk flour, baking powder and salt. Gradually add to creamed mixture, mixing well, until it "starts" to come together, then add toffee and pecans (if using). Dough will be crumbly.

4. Shape dough into 1-1 1/2" balls, squeeze dough together and then roll into a ball. (If it breaks apart, squeeze together again then roll). Place onto prepared cookie sheets. Bake 10 to 12 minutes or just until they start to brown on the edges. Remove from oven and immediately press kisses into center of each cookie. Let cool.

For kisses inside-

Shape into balls and push a kiss, tip side first into the ball, using a little more dough to cover bottom. Bake 10 to 12 minutes and let cool.