I love refrigerator cookies. You can find many recipes with endless flavour combinations.
What I like is that you can mix them one day, store the shaped dough in the refrigerator
and slice and bake them the next day.
I recently made this version and I'll make it again.
The toffee bits in them seemed to mellow and
make the cookie even more flavourful several days later.
- 1 cup soft butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 1/4 teaspoon salt
- 1 cup toffee bits (I used the packaged Skor bits)
- 1/2 cup finely chopped pecans
- Cream butter.
- Add sugars, beating well until light.
- Beat in egg and vanilla extract.
- Add flour, salt and toffee bits, mixing just until blended together.
- Divide dough in half.
- Form each half firmly into a log about 2 inches in diameter.
- Sprinkle about 1/4 cup chopped pecans evenly on a 12x12 inch piece of waxed paper and roll cookie log until the outside surface is covered in pecans. Repeat with second log.
- Roll up each log in the waxed paper, twisting the ends to secure.
- Refrigerate logs for 3 or 4 hours, or overnight. They should be very firm.
- Preheat oven to 375 degrees F.
- Line cookie sheets with parchment paper.
- Unwrap cookie logs and cut into slices - I made my slices about 5/8 inch thick.
- Place on cookie sheets and bake for 8-10 minutes or until lightly browned. I check the bottom of one cookie to be sure it is also browned before removing from the oven.
- Store tightly covered in a cool place or freeze until needed.