Almond Toffee Squares

 

1½ cups flour

½ cup powdered sugar

¾ cup sliced almonds

1 cup cold butter

1 (14-ounce) can sweetened condensed milk

1 (6-ounce) package milk chocolate English toffee bits

1 large egg

1 tsp. vanilla

 

Heat oven to 350°F.

Combine flour, sugar and ¼ cup almonds in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Press into ungreased 13x9-inch baking pan. Bake 15 minutes.

Combine sweetened condensed milk, toffee bits, egg and vanilla in bowl. Pour mixture over hot, partially baked crust. Top with remaining almonds. Continue baking 23-27 minutes or until golden brown. Cool completely.

Cut into squares.

This recipe can be found here.

Life Cereal Cookies

 

2¼ cups flour

1 cup crushed Life cereal

1 tsp. baking soda

1 tsp. salt

1 cup butter

¼ cup sugar

¾ cup light brown sugar

1 small box instant vanilla pudding

1 tsp. vanilla

3 large eggs

1 (12 oz) bag white chocolate chips

 

In a small bowl, combine flour, cereal, baking soda, and salt. Set aside. 

 

In a large bowl, combine softened butter, sugars, pudding mix, and vanilla. Beat until creamy. Beat in eggs one at a time.

 

Gradually add in flour mixture. Gently fold in white chocolate chips. Do not over mix!

 

Drop by rounded, heaping, teaspoonfuls onto baking sheets. Bake in a preheated 375° oven for 8-10 minutes. 

This recipe can be found here. 

Homemade Sausalito Cookies

 

1 cup butter

1 cup turbinado sugar or ½ cup each light brown sugar/white sugar

¼ cup light brown sugar, packed

2 eggs

2 tsp. vanilla

1 tsp. baking soda

1 tsp. kosher salt

2 3/4 cup flour

2 cup milk chocolate chips

1 cup salted macadamia nuts, coarsely chopped

Preheat oven to 350°F.  Line a baking sheet with parchment paper and set aside.

In the bowl of your stand mixer mix the butter and both sugars on medium speed for 2 minutes until combined. Add in the eggs, vanilla, baking soda and salt and combine for 1 minute.

Turn the mixer to low and add in the flour, mixing until just combined. Add in milk chips and macadamia nuts.

Using a medium cookie scoop drop the dough onto the prepared baking sheet 2-3 inches apart.  Bake for 10-12 minutes, until golden at the edges. 

Remove from the oven and allow the cookie to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

 

Notes:

store airtight for up to 3 days

This recipe was adapted from here.