Wednesday, September 24, 2008

German Chocolate Toffee Cookies

  • 1 cup butter, softened
  • 1-1/4 cups sugar
  • 1/4 cup packed brown sugar
  • 2 ounces German sweet chocolate, melted
  • 2 eggs
  • 1 teaspoon water
  • 1 teaspoon vanilla extract
  • 3-1/4 cups all-purpose flour
  • 1 teaspoons baking soda
  • 3/4 teaspoons salt
  • 1 bag English toffee bits or almond brickle chips


In a large mixing bowl, cream butter, shortening and sugar until light and fluffy. Beat in chocolate. Add eggs, one at a time, beating well after each addition. Beat in water and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in toffee bits and walnuts.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks to cool.

Monday, September 22, 2008

Pumpkin White Chocolate Drops

Taken from "Best Loved Cookies"

  • 2 cups butter, softened
  • 2 cups white sugar
  • 1 16oz can pumpkin
  • 2 eggs
  • 4 cups all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/2 tsp baking sda
  • 1 bag white chocolate chips
  • 1 container cream cheese frosting
  • 1/4 cup packed brown sugar
  1. Preheat oven to 375 degrees F. Grease cookie sheets.
  2. Beat butter and sugar in large bowl until light and fluffy. Add pumpkin & eggs; beat until smooth. Add flour, pumpkin pie spice, baking powder and baking soda; beat just until well blended. Stir in chips.
  3. Drop dough by teaspoonfuls about 2 inches apart onto cookie sheets. Bake about 16 minutes or until set and bottoms are brown. Cool 1 minute on cookie sheets. Remove onto wire racks to cool.
  4. Combine frosting and brown sugar in a small bowel. Spread on warm cookies.
Makes about 6 dozen.