heloises-toffee-cookies

Heloise's Toffee Cookies

2 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    1 h 25 m
JRICE
Recipe by  JRICE

“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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Ingredients

Adjust Servings

Original recipe yields 2 dozen

Directions

  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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Reviews (2)

Rate This Recipe
AMIESPARKS
4

AMIESPARKS

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 just dropping the dough by spoonfuls (a horrible process with the sticky dough) onto cookie sheets. Though they rose perfectly, turned a perfect golden color and are nice and soft, they taste nothing at all like the promised "toffee"! (The most distinct flavor I can pick out when eating them is SALT!)

Joanne P.
2

Joanne P.

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 to make them once a month because they are so yummy...

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Nutrition

Amount Per Serving (24 total)

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

Based on a 2,000 calorie diet

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