Brown Butter Toffee Cookies
This week I had the amazing opportunity to work with a company local to Kern County. My Husbands Nuts has had a special place in my heart for a long time now. Working with other women entrepreneurs, that also happen to be foodies with delicious products, is so fulfilling and exciting.
If you’re looking for a Thanksgiving dessert that’s a little different than the typical pumpkin pie, or if you’re getting a head start on Santa’s cookies, I can assure you My Husbands Nuts‘ Butter toffee almonds are the perfect addition to any cookie. Delicious product, straight from the Farmer’s wife.
1 cup salted butter cut into chunks
2 cups plus 2 tablespoons all purpose flour
1 teaspoon baking soda
3/4 cup white granulated sugar
3/4 cup packed light brown sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
1/2 cup rough chopped butter toffee almonds from My Husbands Nuts.
1. Cut butter into cubes for even cooking.
2. In a sauce pan, bring butter to a rapid boil boil over the stove. And soon as you see lots of bubbles rising uncontrollably, cut the heat and whisk the butter until the bubbles subside. Then transfer the butter to a bowl off the stove to cool slightly.
3. Mix salt, flour, and baking soda in a bowl then set aside.
4. Slowly start beating the granulated sugar and then brown sugar together in mixer with a paddle attachment.
5. Slowly add the slightly cooled butter until completely combined. Beat all together for one minute.
6. Slowly beat the one egg and vanilla into the sugar and butter mixture.
7. Fold the flour mixture into the butter and sugar mixture.
8. Once well combined fold in the chopped almonds.
9. Preheat oven to 350. While the oven preheats, allow dough to chill for ten minutes.
10. Roll dough into balls. Place on baking sheet and bake for 8-12 minutes depending on how large you have made the dough balls.