Sweet chocolate chips and crunchy toffee bits give these buttery cookies a festive touch.
- Portion size 48 servings
- Credits : Canadian Living Magazine: December 2015
Ingredients
Method
In large bowl, beat butter with brown sugar until light and fluffy. Beat in egg and vanilla.In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture just until dough forms. Stir in chocolate chips and toffee bits.
Divide dough into thirds. Working one-third at a time, place dough on large piece of plastic wrap. Shape dough into 7-inch (18 cm) long log; flatten sides to form 1-inch (2.5 cm) tall rectangle. Wrap in plastic wrap, twisting ends to seal; refrigerate until firm, about 3 hours. (Make-ahead: Refrigerate for up to 3 days or freeze wrapped logs in freezer bag for up to 1 month; if frozen, let dough stand at room temperature for 15 to 20 minutes before slicing.)
Trim ends of logs. Using thin sharp knife, slice logs into 1/4-inch (5 mm) thick rectangles. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 375?F (190?C) oven until light golden, about 10 minutes. Let cool completely on pans. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)
Nutritional facts per cookie: about
- Sodium 58 mg
- Sugars 9 g
- Protein 1 g
- Calories 111.0
- Total fat 6 g
- Potassium 14 mg
- Cholesterol 17 mg
- Saturated fat 4 g
- Total carbohydrate 13 g
%RDI
- Iron 3.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 3.0
