Heloise's Toffee Cookies

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"This is a recipe from 1960 that Heloise and her family always enjoy. It is a simple brown sugar refrigerator cookie that can easily be made ahead of time and frozen before slicing and baking."
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1 h 25 m servings 154 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Sift together the flour, cream of tartar, baking soda and salt; set aside.
  2. In a large bowl, cream together the sugar and oil. stir in the egg, vanilla and water; blend well. Gradually blend in the sifted ingredients. Stir in the chopped nuts last. Roll dough into 2 logs, wrap in waxed paper and chill for several hours or overnight.
  3. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Cut the dough into thin slices and place 1 to 2 inches apart onto the prepared cookie sheet.
  4. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


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This recipe was very disappointing. The consistency of the dough was very sticky and could not be rolled into logs like the recipe suggested - not even after chilling it for hours. I ended up ...

Today my local paper published a letter from Heloise declaring a "swan song" for this recipe. Reason? There doesn't seem to be any way to control their consistency. I agree, but I will continue ...

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