Day 3: Holiday Toffee Cakes

You will find these delectable delights in the Wolfville Library on Wednesday, Dec. 4.  Hope you enjoy them! They were baked by Gail Aldred from the Middleton branch.

 

What you need:

 

2 1.4 oz. pkgs chocolate-covered toffee pieces (1/2 cup)      

3/4 cup butter or margarine

1/3 cup sugar 

1 Tbsp milk

2 tsp vanilla

1/2 cup semisweet chocolate pieces

2 tsps shortening

Here's How:

1.  Finely chop chocolate-covered toffee pieces. Set aside.

2.  Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.  Add sugar; beat until combined.  Beat in milk and vanilla.  Beat in as much flour as you can with the mixer.  Stir in remaining flour and the chopped chocolate-covered toffee pieces with a wooden spoon, if necessary.  Cover and chill 1 hour or until easy to handle.

3.  Preheat oven to 325 F.  Shape dough into 1-inch balls.  Place 1 inch apart on ungreased cookie sheets.  Bake in a preheated oven for 15 to 20 minutes or until bottoms are lightly browned.  Cool on wire racks.

4.  Combine chocolate pieces and shortening in a small saucepan over low heat.  Heat and stir just until chocolate is melted.  Drizzle over cookies on plate.  Makes about 45.

Recipe is on page 46 of Better Homes and Gardens Christmas Comfort & Joy.