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Holiday 2009


Chocolate Cherry & Toffee Cookies

BAKE THESE YOURSELF OR PREPARE THE DRY INGREDIENTS AS A MIX TO PACKAGE AND GIFT


Chocolate Cherry & Toffee Cookies

  • 6 sticks unsalted butter, room temperature
  • 3 cups dark brown sugar
  • 2¼ cups granulated sugar
  • 1½ teaspoons vanilla
  • 6 large eggs
  • 1½ cups Dutch process cocoa powder
  • 7½ cups all-purpose flour
  • 1 tablespoon baking soda
  • ¾ teaspoon salt
  • 2½ cups tart dried cherries or cranberries
  • 24 ounces bittersweet chocolate
  • 3 cups Heath Bar English Toffee, broken into pieces

Beat butter and both sugars until creamy. Add eggs and vanilla.

Add dry ingredients and stir until combined. Place large teaspoons of dough onto nonstick cookie sheet pan with 2 inches space between cookies.

Bake at 350 for 7 - 10 minutes. Do not over bake. They should be a little soft. The toffee pieces will harden up when cooled.

Makes 10 dozen.

Chocolate Cherry & Toffee Cookies
(packaged as a gift)

  • 1½ cups dark brown sugar
  • 1 cup + 1 tablespoon granulated sugar
  • ¾ cup Dutch process cocoa powder
  • 3¾ cups all-purpose flour
  • ½ tablespoons baking soda
  • ¼ teaspoon salt
  • 1¼ cups tart dried cherries or cranberries
  • 12 ounces bittersweet chocolate
  • 1½ cups Heath Bar English Toffee, broken into pieces

To package this recipe as a gift, purchase large-neck mason jars. Combine the above ingredients, mix well and pour into one-quart mason jar.

Make a decorative label for the bottle (visit www.myownlabels.com). On the back label, add the baking instructions:

For this recipe, you'll also need:

  • 3 sticks unsalted butter, room temperature
  • 1 teaspoon vanilla
  • 3 large eggs

Beat butter, add eggs and vanilla. Pour the contents of the jar into the bowl, add butter mixture and combine. Mix well.

Place large teaspoons of dough onto nonstick sheet pan with 2-inch space between cookies. Bake at 350 for 7 - 10 minutes. Do not over bake.

Makes 5 dozen.

ENJOY GREAT DESIGN

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