Friday, December 11, 2009

Yummy Christmas Cookie!

This is one of my favorite recipes from Paula Deen.

Pumpkin Spiced Toffee Thins
Makes 4 dozen

1 Cup butter, softened
1 CUp firmly packed brown sugar
1 Large egg, seperated
1 Tablespoon vanilla extract
2 Cups All purpose flour
1 teaspoon pumpkin pie spice
1 8oz package toffee bits

Pre heat the oven to 350*. Spray a 15x11 inch jelly roll pan with non-stick cooking spray.
In a large bowl, beat butter and brown sugar at medium speed with an electric mixer until creamy. Add egg yolk and vanilla, beating until combined. Gradually add flour and pumpkin pie spice, beating until combined. Stir in toffee bits. Press the mixture evenly into the prepared pan.
In a small bowl, lightly beat egg white; brush over toffee mixture. Bake for 11 to 13 minutes, or until lightly browned. Let cool for 5 minutes; cut into desired shapes. Let cool completely before removing from pan.


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