4th of July worked out perfectly! They were the perfect combination of chewy cookie, chocolatey coating and toffee crunch. Yum!! And they were fun to make!
I only made half the batch, the rest of the dough is still in my freezer. :)
Toffee Sugar Cookie Stars
from My Kitchen Cafe
1 cup butter
1 cup sugar
1 teaspoon pure vanilla extract
3 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
6 ounces semisweet chocolate
1/2 cup toffee bits (such as Heath brand)
4 ounces white chocolate (I omitted the white chocolate and its steps. I didn't have any and the cookies were still great!)
1. Cream butter and sugar until light and fluffy, about 2 minutes.
2. Add in eggs and vanilla and mix.
3. In a separate bowl combine flour, baking powder and salt and whisk to combine.
4. Slowly add the flour mixture to the butter mixture and mix until completely combined.
5. Shape the dough into 2 flat disks and wrap in saran wrap and place in the refrigerator to chill for 1-2 hours .
6. Take out the dough and roll 1/4-inch thick and cut into heart shapes. Place on parchment or silpat lined baking sheets, spacing the cookies about 1 inch apart and bake at 350 for about 10-11 minutes. The cookies should be very lightly browned around the edges so they aren't too soft and they don't fold and break when decorating with the chocolate and toffee.
7. Remove to cool on a wire rack.While the cookies are colling, line two baking sheets with parchment paper or silpat liners.
8. When the cookies are cool, melt the semisweet chocolate. Instead of dipping, I used a rubber spatula to "paint" the chocolate onto one-half of the cookie, coating the top and sides of the cookie. (I found that dipping made the chocolate glob in places and wasted too much by coating the bottom of the cookie.) This was the method that I used as well. It worked beautifully!
9. Once covered in chocolate, place the cookie on the prepared baking sheet. Working with a few cookies at a time, sprinkle the wet chocolate with toffee pieces. Coat all the cookies with chocolate and toffee. Let dry completely.
10. When the chocolate is dry, melt the white chocolate and pour into a ziploc bag. Snip a small tip off one corner and lightly drizzle the cookies with white chocolate.
11. Let the white chocolate harden (again, another trip to the refrigerator) and once the white chocolate has set up, the cookies can be removed from the tray (you may have to break of lingering pieces of white chocolate on the edges of the cookie).