I love this cookie, but it doesn't taste as good without the filling/icing, so no skimping!!
Please disregard the heavy cream in the picture, pretend its half and half.
I love butter, and sugar. who doesn't?!
I hate packing brown sugar, who's with me? Cream butter and sugars...
and then it will look like this
Add one of the eggs and beat well
then add the second egg and beat well, raw egg skeeves me out. blah
In a small bowl combine all the dry ingredients
Gradually add the dry mixture.
I learned quickly that adding the whole thing at once
will cover your kitchen in white powder, and its a real bitch to clean.
Ok so I had a lot less than I needed but they don't taste any less delicious.
I'm pretty anal most of the time, I am trying to learn to go with the "I don't have the right ingredients" flow.
I don't promote or encourage eating raw egg, and will take no responsibility for salmonella poisoning, but this batter is delicious. I'm not saying eat it, I'm just putting it out there. I could eat this whole bowl.
I had to go outside, I was losing daylight. Our kitchen doesn't get very good light to begin with.
more butter...damn you butter. damn you.
Cream the butter and vanilla.sinful.
This is after GRADUALLY adding 4 cups of powdered sugar. Add half and half or milk as needed
Now take a lick. but make sure no ones looking. There's no egg in here I have no qualms with talking all of you into eating a spoonful of this. It will improve your day.
All my natural light was gone by this point, after 3 batches of cookies
and comforting a grouchy 3 year old brother...
Which to him these are called swamwich cookies.
He loves swamwiches.
1c. Packed Brown Sugar
1/2 c. Sugar
2 t. Vanilla
2 1/2 c. All Purpose Flour
1/2 t. Baking Soda
1 c. Toffee bits
4 c. Powered Sugar
1 t. Vanilla
3-5 T. Milk or Half and Half
In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in toffee bits.
Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8-10 minutes or until firm (do not brown).
In a medium bowl, beat the butter and vanilla, then gradually add powered sugar, add tablespoons of milk or half and half as needed. Spread on the bottom of half of the cookies; top with remaining cookies.