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Ingredients
| cake flour: 2 cups |
| cream of tartar: 1/2 tsp |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| light brown sugar (packed): 1 cup |
| vegetable oil: 1/2 cup |
| eggs: 1 (beaten) |
| vanilla extract: 1 tsp |
| water: 1/4 cup |
| walnuts (chopped): 1 cup |
Heloise's Toffee Cookies
Credit: AllRecipes
User rating:
"This is a recipe from 1960 that Heloise and her family always enjoy. It is a simple brown sugar refrigerator cookie that can easily be made ahead of time and frozen before slicing and baking."
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Prep Time
15 min -
Cook Time
10 min -
Servings
24 serving(s)
Tags
Directions
- Sift together the flour, cream of tartar, baking soda and salt; set aside.
- In a large bowl, cream together the sugar and oil. stir in the egg, vanilla and water; blend well. Gradually blend in the sifted ingredients. Stir in the chopped nuts last. Roll dough into 2 logs, wrap in waxed paper and chill for several hours or overnight.
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Cut the dough into thin slices and place 1 to 2 inches apart onto the prepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.