Danish Toffee Cookies St. P:aul Pioneer Press
Years ago at a garage sale, I bought an antique wood recipe box. In it were recipes typed on a manual typewriter. When I got home, I sorted through the recipes and kept a few that sounded interesting. This recipe is one of them. For those of you who like a plain sugar cookie, this is basically that. But the rum and coffee add hints of toffee and mocha. Makes about 3 dozen. CRUST . 2/3 cup butter . 1 cup sugar . 1 egg . 2 tablespoons strong coffee . 1-1/2 tablespoons dark rum . 3 tablespoons plus 2-1/2 cups cake flour, divided use . 2 tablespoons baking powder . 1/2 teaspoon salt . 1/2 cup finely chopped almonds To make dough: Cream butter with sugar until light and fluffy. Add 1 large egg. Beat until mixture is well combined. Add coffee and rum. Continue beating. While still beating, add 3 tablespoons flour. Beat thoroughly to make a soft batter. Sift together remaining 2-1/2 cups cake flour, baking powder and salt. With mixer on low speed, gradually add to butter mixture. Add chopped almonds. (Note: If necessary, add a little more flour to make dough stiff enough to roll out.) Chill dough at least 1 hour. To roll out cookies and bake: Preheat oven to 375 degrees. On lightly floured board, roll out dough to 1/8-inch thickness. Cut into desired shapes. Place on unbuttered baking sheet. Bake for 12 minutes or until edges begin to brown. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
