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Toffee Sandwich Cookies

By: April McDavid

"My brother's quest to find a filled toffee cookie inspired me to spend hours in the kitchen coming up with a winning combination. Of the 14 kinds of cookies I bake each Christmas, these are the first to disappear."

Rate/Review | Read Reviews (12)

Prep Time:
20 Min

Cook Time:
10 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 24 servings

Ingredients

1 cup butter or margarine, softened
1 cup packed brown sugar
1/2 cup sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup English toffee bits or almond brickle chips
FILLING:
2/3 cup butter or margarine, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons half-and-half cream or milk

Directions

In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in toffee bits (dough will be stiff). Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 10 minutes or until firm (do not brown).
In a mixing bowl, combine butter, sugar, vanilla and enough cream to achieve spreading consistency. Spread on the bottom of half of the cookies; top with remaining cookies.