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Toffee thumbprint Cookies Recipe

from: Dolores Berger

Ingredients for Cookies:-
  • 1 1/2 cups (375 mL) granulated sugar
  • 1 1/3 cups (325 mL) Unsalted Butter, softened
  • 8 oz (250 g) plain, brick-style cream cheese  
  • 2 large eggs
  • 4 cups (1 L) all-purpose flour
  • 1 1/2 tsp (7 mL) baking powder
  • 1 /2 tsp (2 mL) salt
  • 1 pkg (200 g) skor toffee Bits

Ingredients for FILLING:-
  • 1/4 cup (60 mL) 35% whipping cream
  • 3 /4 cup (175 mL) semi-sweet Chocolate Chips
  • 1 tbsp (15 mL) Golden Corn syrup

Preparation Process:-

Beat the sugar, butter and cream cheese in a large bowl until 
light and fluffy. 

Beat in the eggs, one at a time. Stir the flour with the baking powder and salt. 

Add to the cream cheese mixture; mix until well combined. Stir in the toffee bits. Chill for 1 hour. 

Preheat the oven to 350°F (180°C). 

Roll the dough into 1-inch (2.5 cm) balls (about 1 tbsp/15 mL each). Place 2-inches (5 cm) apart on parchment paper-lined baking sheets.

Use the end of a large wooden spoon to make an indentation in the centre of each ball. 

Bake, in batches, for 10 minutes or until edges are golden. 

Remove from the oven; reinforce the indents with the wooden spoon. 

Cool on the baking sheet for 5 minutes; transfer to a rack to cool completely. 

Filling Process: -

Meanwhile, heat the cream until steaming. 

Pour over chocolate chips; whisk until melted and smooth. Stir in the corn syrup. 

Spoon about 1/2 tsp (2 mL) into each cooled cookie. Let stand until set. 
Makes about 6 dozen cookies.




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