This is my twist on a recipe I make every year. Instead of using glace cherries, I replaced it with toffee bits.

If you find toffee bits you can use them. If not then you can crush werther originals into pieces.

Soften some butter. I recommended softening quite a bit as you need the dough to really stick together. Add the butter and sugar in the blender and mix well. Then add the almonds and flour and vanilla. Mix until well combined.

Portion your dough into logs. Make sure to press the dough together and wrap with plastic wrap. I find that this is much easier than parchment/waxed paper.

Place your logs in the fridge overnight or until you are ready the bake them. You will get about 3 logs from one recipe. This recipe can easily be doubled.

When you are ready to bake, slice these cookies into 1/4-1/2 inch slices.

Lay these cookies onto a parchment paper lined tray. It is very important that you do this as the toffee bits melt and and stick to the tray. I did not line the first tray and the cookies stuck to the tray.

Bake at 325 until golden brown, about 10-15 minutes.

Cool and enjoy!

Ingredients

• 1 cup softened butter
• 3/4 cup brown sugar
• 1/2 teaspoon vanilla
• 1/8 teaspoon salt
• 2 1/2 cup flour
• 1 cup slivered almonds
• 1 cup toffee bits (you can use crushed werthers originals)

Instructions

This recipe needs to be done a day in advance. You need waxed paper or plastic wrap. In a mixing bowl cream butter, add sugar. Mix until creamy and smooth (the colour should change to a lighter brown). Add vanilla, salt, and flour to the creamed mixture.

Add almonds and toffee bits into the mixture and knead well. You need to knead the batter well in order for the cookies to hold their shape. Form the batter into four logs and wrap in waxed paper/plastic wrap. Leave in the fridge overnight.

Preheat the oven to 325 degrees. Slice the logs into thin disks (about ¼ inch). Bake until golden brown.

Enjoy.

Original recipe IceBox Cookies

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