This easy recipe from brunch master Cora's is an mmmmm buttery rich indulgence for a mid-winter comfort food hit. The logs can also be frozen for many weeks so you don't feel forced to indulge all at once. I highly recommend investing in a stand mixer to make these, and all cookies and baked goods, at optimal deliciousness.
You will need:
2 cups butter
2 cups white sugar
2 eggs
4 teaspoons vanilla extract
5 1/3 cups sifted flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup Skor or toffee bites
1/4 cup pecans
- or add in your own creative extras like dried fruit, nuts, or chocolate chips
Directions:
In a large bowl with hand mixer or stand mixer, cream butter. Add sugar a little at a time until it's blended.
Add eggs and vanilla and mix well.
In a separate bowl, mix flour, baking powder, salt. Stir this mixture into wet mixture on low speed such as 4 or 5 on stand mixer.
Divide batter into three parts and place on sheets of parchment or wax paper. Roll into logs by hand.
Refrigerate for three hours or freeze for several weeks.
Preheat oven to 375F. Slice logs into 5 mm circles (about one finger thick) and place on cookie sheet lined with parchment. Bake until cookies are golden brown, about 10 minutes, but check at 7 or 8 so they don't burn.
Makes about 36 cookies.
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