Shelly's Recipe

TOFFEE TEA CAKES

Category: Cookies

2 cups butter, softened
1 cup powdered sugar, sifted
2 tsp. vanilla
4 1/2 cups flour
1/2 tsp. salt
1 (8 oz.) pkg. Heath Milk Chocolate Toffee Bits
1 cup chopped pecans
1 (7 oz.) carton dipping chocolate
Small zipper closure freezer bag

In large mixer bowl, beat butter, powdered sugar and vanilla on medium speed until creamy; beat in flour and salt until blended. Stir in toffee bits and nuts by hand.

To Bake: Shape rounded tablespoons of dough into 1 1/2 inch balls; place 1 inch apart on ungreased cookie sheet. Bake at 400 until slightly browned around edges (8-9 min.). Immediately remove from cookie sheet to wire rack to cool completely. Place chocolate disks in freezer bag; microwave according to pkg. directions, squeezing bag every 15 sec. until completely melted. With scissors, snip small corner off of bag. Drizzle melted chocolate over cookies; let chocolate set. Store cookies in airtight container. Amount: 6 dozen