Sunday, May 01, 2005

Tweed Cakes

Tweed Cakes (Adapted from KAF Cookie Companion)

16 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1 teaspoon salt
1 teaspoon vanilla
2 1/3 cups all-purpose flour
1 1/2 cups crushed chocolate-coated toffee bits

Preheat oven to 300

In a large mixing bowl, beat together butter, sugar, salt and vanilla until creamy. Mix in flour and toffee bits just until combined.

Divide the dough in half. Take each half and evenly press into a 9" round baking dish coated with nonstick spray. Prick the dough all over with a fork.

Bake until the edges are golden, about 35-40 minutes. Remove and place on a wire rack - run a thin sharp knife around the edges. Let cool for 5 to 10 minutes then turn out onto a cutting board and cut into 12 pieces while still warm. Move pieces to a wire rack to cool completely.

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