The ingredients are flour, baking powder, salt, melted butter, powdered sugar, vanilla, almond extract, chopped Heath Bars, and finely chopped almonds. Essentially, all you have to do is mix the ingredients together and wait 5 minutes for the butter to fully absorb. The resulting dough dough is moist, but fully manageable. You form the dough into balls and roll them in the chopped almonds before putting them in the oven.
I tried a cookie fresh out of the oven and I did not think it was anything particularly special. The texture was indeed buttery and melt-in-your-mouth tender, but I wasn't bowled over by the flavor, which was a little bland. I couldn't detect the toffee bits at all. However, Tom couldn't stop raving about them and I received quite a few incredibly enthusiastic reviews from the office. I tasted another cookie the following evening, and I don't know what had changed (maybe the toffee had firmed up after a day in the refrigerator, where I'm storing all of my cookies these days due to the humid D.C. summer weather), and it was absolutely delicious. I'm now a convert. I made the cookies again later in the week for some friends and I think I'm going to mix up another batch tonight for Tom to give to his golf buddies tomorrow. These cookies are just dreamy, and the fact that they're so easy to make makes them seem all that much sweeter.
Recipe: "Buttercrunch Melt-a-Ways" from Lisa Yockelson's Baking By Flavor.
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