Toffee Pecan Icebox Cookies
These caramel and pecan cookies are perfect for serving at Christmas parties.
Ingredients
- 1 cup sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 1 cup Heath toffee bits
- 1 cup butter softened
- 2½ cups all-purpose flour spooned and leveled
Instructions
First, beat together the butter and sugar.
Then, add the egg and extract and mix until well combined.
Stir in the flour and mix until completely incorporated. If the dough seems too dry, add a teaspoon of water at a time until it comes together.
Stir in the Heath caramel pieces.
Divide the dough in half and spread it out on a sheet of plastic wrap. Form the dough into a log about 6 inches long and 1.5 inches in diameter. Wrap each log in plastic wrap and refrigerate dough rolls for 1 to 2 hours or until stiff.
Preheat the oven to 375 degrees.
Line a baking sheet with parchment paper.
Remove plastic wrap from rolls and cut into ¼ inch slices.
Place the slices about 2 inches apart on a cookie sheet.
Bake for 8 minutes or until lightly browned.
Happy Cooking Time.
