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Ingredients
| all-purpose flour (unsifted): 1/2 cup |
| salted butter: 3/4 cup (softened) |
| light brown sugar (packed): 1/2 cup (packed) |
| eggs: 1 (yolk) |
| vanilla extract: 1 tsp |
| salt: 1/2 tsp (divided) |
| butterscotch baking morsels: 1 1/2 cups |
| light corn syrup: 1/4 cup |
| multipurpose shortening: 2 Tbl |
| water: 1 Tbl |
| almonds (slivered): 1/2 cup (toasted) |
Toffee Almond Cookies
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
20 min -
Servings
48 serving(s)
Tags
- In a large mixing bowl, cream butter and brown sugar.
- Beat in egg yolk, vanilla and 1/4 teaspoon salt.
- Stir in flour.
- Spread evenly into a greased 13 inch x 9 inch x 2 inch baking pan.
- Bake at 350°F for 18-20 minutes or until lightly browned.
- Cool slightly.
- Meanwhile, in a microwave safe bowl, combine butterscotch chips, corn syrup, shortening, water and remaining salt.
- Cover and microwave at 50% power until chips are melted, stirring every 30 seconds.
- Spread over crust.
- Sprinkle with almonds - lightly pressing into mixture.
- Refrigerate until set before cutting.
- Yields about 4 dozen.