This is my first Christmas cookie post of the season! Homemade sweets are my favorite holiday gift for loved ones because I’m poor. This year’s theme is classic candy favorites.This recipe is inspired by toffee! Read on to be educated about this sugary goodness and, of course, for the recipe.
Check out the other recipes from this series:
This cookie recipe is based on my mom’s peanut butter cookie recipe of choice. I replaced the PB with cashew butter and threw in some chopped cashews and Heath bars. Top with cashew halves for a cute and yummy decoration.
Toffee is a candy made by caramelizing sugar or molasses and butter. Nuts or raisins may be added to this mixture or chocolate may be poured over top. A popular type of toffee in the US is English toffee. In reality, it’s about as English as fortune cookies are Chinese. But this is America and we do what we want.
This so-called English toffee is a very buttery version, often containing almonds, used as the core of Heath bars. In 1914, Bayard and Everett Heath opened a candy store and ice cream parlor in Robinson, Illinois. Eventually, the brothers picked up a toffee recipe, developed by a Greek confectioner, from a traveling salesman. In 1928, they started marketing it locally as Heath English Toffee. Their early motto for the candy bar was “Heath for better health!” The Heath bar gained national popularity during the Depression and by WWII was being included in soldiers’ rations. After much family in-fighting and nastiness the business was sold to Leaf, Inc, which was later acquired by Hershey.
Well, that was informative. Thank you, Wikipedia. In case you were wondering, toffee is NOT good for you. I used chopped Heath bars for this recipe but you could also make your own. Toffee is very cheap and easy to make as far as homemade candies go. It comes in many variations. I’ve included a few delicious-looking recipes from fellow food bloggers below.
Cashew Toffee Cookies
2 cups whole wheat pastry flour
¾ teaspoon baking soda
¾ teaspoon baking powder
¾ teaspoon salt
¼ cup butter or margarine, softened
¼ cup cashew butter
1 cup packed light brown sugar
½ cup granulated sugar
1/3 cup sour cream
1 egg, beaten
½ teaspoon vanilla extract
1 cup lightly salted cashews, chopped
1 1/2 cups Heath bars, chopped (I used 30 minis)
Sift or whisk together flour, baking soda, baking powder and salt.
In a separate bowl combine butters and shortening.
Add sour cream, egg and vanilla.
Combine wet and dry ingredients.
Add toffee pieces and chopped cashews.
Refrigerate overnight or for at least 1 hour.
Drop by tablespoonfuls 3 inches apart on greased cookie sheet.
Flatten balls of dough into patties and top with additional cashews.
Bake at 350ºF for 8-10 minutes or until light golden brown.
Cool for 2 minutes on cookie sheet and then move to wire rack.