Toffee walnut cookies

These cookies were my input to the multitude of Christmas cookies my mom makes every year. They are relatively easy to make and are extremely delicious! The walnuts add a nice nuttiness, which play off the buttery toffee quite well. This recipe makes about 3 dozen cookies. They are a little on the small side, but if you want bigger ones you’ll probably end up with about 2 dozen.

Toffee walnut cookies

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup (1 sticks) unsalted butter, softened

3/4 cups granulated sugar

1 large eggs

1/2 teaspoon pure vanilla extract

3/4 cups Heath English Milk Chocolate Toffee Bits (found in the baking chip section of your local grocery; may substitute chopped Heath Candy Bars)

1/4 cup chopped walnuts

Directions

1. In a medium-large bowl, sift together flour, salt and baking soda; set aside.
2. In a separate, smaller bowl combine toffee bits and walnuts; set aside.
3. Using an electric mixer, cream butter until fluffy; add sugar and beat for a couple of minutes until light and fluffy.
4. Beat in eggs, one at a time, then vanilla.
5. Alternatively mix in toffee mixture and flour mixture, a third at a time, until well blended. Chill cookie dough for at least 1 hour.
6. Preheat oven to 350 degrees F and line baking sheets with parchment paper or Silpat liners. Spoon out dough and roll in small 1-inch balls (about the size of a large marble). Place balls three inches away from each other on cookie sheet(s).
7. Bake for 10-12 minutes, until edges are just starting to brown. Remove from oven and let cool on sheet for a few minutes, and then transfer to a wire rack.