Coffee and toffee together at last. For a more intense blast of coffee, use instant espresso powder instead of instant coffee.
COFFEE TOFFEE SANDIES
Start to finish: 3 hours (30 minutes active)
Digital Access For Only $0.99
For the most comprehensive local coverage, subscribe today.
Makes 30 cookies
1/2 cup (1 stick) unsalted butter, softened
3/4 cup light brown sugar
1/4 cup granulated sugar
2 teaspoons instant coffee granules
1 tablespoon hot water
1 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 cup toffee pieces
In a large bowl, use an electric mixer to beat the butter and both sugars until light and creamy.
In a small bowl, combine the coffee and hot water, stirring until dissolved. Add the coffee to the butter and sugar mixture, beating until well combined. Set aside.
In a medium bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the butter mixture and mix just until all the flour is blended. Do not over mix. It should be crumbly.
Add the toffee pieces and mix using a wooden spoon or silicone spatula. Divide the dough in half, placing each piece onto a sheet of plastic wrap. Squeeze it together into a log using the plastic wrap to help shape it. Wrap the logs in the plastic wrap and refrigerate several hours, or until well chilled.
When ready to bake, heat the oven to 325 F. Line 2 baking sheets with parchment paper.
Slice each log into rounds about 3/8 of an inch thick. Squeeze any crumbles back together. Arrange the cookies 1 inch apart on the baking sheet; they do not spread. Bake for 12 to 15 minutes, or until the cookies just begin to tan on the bottom and start to set. Cool on the baking sheet and store in an airtight container.