Day 1: English Toffee Cookies

Welcome to Day 1 of the 25 Days of Cookies!

Let’s get this sugar high started.

It’s December and, like on cue, it snowed last night. Not enough to cover all the grass but we get the idea. It’s winter. My mind is having trouble processing that fact though. It took me half a week to realize I had forgotten my coat in Iowa at a family Thanksgiving gathering. Whoops! I’m running a little behind with the decorating, the advent stuff and the nativity scene I’m creating. Thankfully my little ones can’t read calendars yet. But I do have my sweet stuff in order so let’s get down to business.

First up is a recipe from my family. My sister helped pick this one.

English Toffee Cookies are simple, buttery shortbread diddlies with pecans and an egg white wash that makes for a crispy top after baking.

They are not too sweet and their unique shape is a great addition to any cookie plate.

If they make it that far.

English Toffee Cookies
recipe from my grandma, Eloise
(It was actually given to her by a neighbor over 40 years ago but I’m giving credit to her.)

1 cup butter
1 cup sugar
1/4 tsp salt
1 egg yolk
1 tsp vanilla
2 cups flour
1 egg white
1/2 cup chopped pecans

Cream the butter, sugar and salt until fluffy.

Add the egg yolk and vanilla and beat until smooth.

Mix in flour. This will make the dough stiff.

Pat the dough into a greased 10×15 inch cookie sheet.

Whip the egg white until foamy and spread over the pressed dough.

Sprinkle the nuts over the pan and press into the dough.

Bake at 300° for 40-45 minutes or until dry.

While the bars are still hot, cut the bars into strips.

Then cut them at an angle to achieve the diamond shape.

Try not to eat them all while they are warm. It’s really hard to resist.

Thanks Mom for all your help with the bars and for the use of your props. : )

Up tomorrow, Your Homebased Mom!

Take care.

♥amy c

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**Every day I will update this 25 Days of Cookies post to include the latest cookie.

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Amy Christie

Amy is a wife, mother of two and a maker. Making is her thing whether it is food, DIYs or photos of her children. Follow Amy on Facebook, Instagram, Pinterest, Bloglovin, Twitter, and through her once-a-month newsletter to keep up with the latest from this heart of mine.

{ 5 comments… add one }

  • Diane December 1, 2011, 8:43am

    This recipe looks like a great addition to this year’s cookie selection. Thanks for sharing.

  • Katrina @ In Katrina's Kitchen December 1, 2011, 1:57pm

    These look amazing!! Yum!

  • delia December 1, 2011, 10:09pm

    Oooh…my husband would love this. I am not a toffee fan but he is. Thanks for the recipe! It will be a true Christmas present to him if I make him something that I don’t even like. :)

  • Kailani December 13, 2011, 12:12am

    Hi there! I plan on making these for Xmas and would love to know how many your recipe makes? I’d like to make a lot!

    Thank you,
    Kailani

    • amy christie December 13, 2011, 8:12am

      your guests will love them! :) the recipe fills a 10×15 pan and then the number of actual cookies depends on the cutting. i have no idea how many we ended up with but i used most of the middle section (the part without edges, etc) for the pictures. you could make a batch for yourself to experiment. :) good luck!

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