This recipe I put into my Christmas goodie line up a couple years ago. It's pretty simple and will be sure to help you pack on the pounds..LOL...I think I have ate a whole batch already, and if you add up those little calories (look at the bottom of the recipe down below), I think that equals out to two days worth of calories!! If you can keep your hands off them though, they are the perfect treat to share with neighbours, friends, coworkers and family!
1 cup unsalted butter, softened
1/2 cup icing sugar
2 teaspoons vanilla
1 3/4 cups all-purpose flour
1/2 cup cornstarch
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup Skor toffee pieces
Preheat oven to 350 degrees F.
Line cookie sheets with parchment paper.
Beat butter, icing sugar and vanilla until creamy.
In a separate bowl, combine flour, corn starch, baking powder and salt;stir half into butter mixture.
Stir in toffee bits and remaining flour mixture.
Roll heaping tablespoons of dough into balls and place on prepared cookie sheets about 2 inches apart.
Bake in preheated oven for about 15 minutes or until lightly golden.
Let cool on pan for about 5 minutes and dust with more icing sugar, if desired.
Store in airtight container for up to two weeks. These also freeze well!
1 cookie= 80 calories-bet you didn't want to know that!
So once you've finished baking and let them cool, it's time to wrap them up!
What I used:
Jar with air tight lid
String of faux pearls
1. Loosely trace the lid onto some Kraft paper, I left about two inches of space around it. Next, center the doily on top of the lid with the Kraft paper on top of that. Secure in place with an elastic band.
2. To decorate the top of the jar, I cut a long skinny strip of Kraft paper and started twisting and rolling it to make it resemble a ribbon, almost like a piece of raffia. Then I started rolling it around into a shape of a flower.
3. Secure the flowers to the top of the lid with some glue.