Tuesday, April 1, 2008

Cinnamon Toffee Cookies

This cookie recipe is a slice and bake cookie and very easy to make. It's perfect to have on hand when you want to make just a few cookies to satisfy that sweet craving. Please note: You need to place in the freezer overnight before slicing and baking, so plan accordingly. Enjoy!!



Cinnamon Toffee Cookies
Makes 60

1 cup packed brown sugar
1/2 cup Olivio spread or butter
1 serving egg substitute
1 tsp vanilla extract
1 3/4 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp salt
3 tablespoons toffee bits

Beat together Olivio, brown sugar, egg substitute and vanilla in a large bowl. Combine flour, cinnamon, baking soda, salt in a separate bowl. Gradually beat flour mixture into sugar mixture. Stir in toffee bits. Form dough into two 2-inch-thick logs on plastic wrap. Wrap and freeze overnight.

Preheat oven to 350F. Line large baking sheets with parchment paper. Slice dough into 1/8-inch slices. Place 2 inches apart on prepared baking sheets. Bake until crisp and just brown around the edges, about 8 minutes. Let cool about 10 minutes on baking sheets and then transfer to wire racks to cool completely.

(For those of you counting, each cookie is 1 point.)

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