Shelly's Recipe

TOFFEE WALNUT COOKIES

Category: Cookies

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1 & 1/2 cups Heath English Milk Chocolate Toffee Bits (found in the baking chip section of your local grocery; may substitute chopped Heath Candy Bars)
1/2 cup chopped walnuts

In a medium-large bowl, sift together flour, salt and baking soda; set aside. In a separate, smaller bowl combine toffee bits and walnuts; set aside.

Cream butter until fluffy; add sugar and beat for a couple of minutes until light and fluffy. Beat in eggs, one at a time, then vanilla. Alternatively mix in toffee mixture and flour mixture, a third at a time, until well blended. Chill cookie dough for at least 1 hour.

Preheat oven to 350 degrees F and line baking sheets with parchment paper or Silpat liners. Spoon out dough and roll in small 1-inch balls (about the size of a large marble). Place balls three inches away from each other on cookie sheet(s). Bake for 10-12 minutes, until edges are just starting to brown. Remove from oven and let cool on sheet for a few minutes, then transfer to a wire rack.

Yield: about 6 dozen cookies