Yes, I am still feeding my family something other than cookies and candy during the holidays. Tuesday was Day of Giving. Chivos, a local pizza place, was offering large cheese, pepperoni or sausage pizzas for a minimum donation of $10 each for the first one hundred customers and all the donations went directly to The Logan Center of Saint Joseph. The Logan Center is a great resource in our community for individuals with Autism Spectrum Disorder and offer support, information, resources and services. They have been so helpful to us and we wanted to pay it back so we ordered a delicious pizza.

I felt good about giving the family pizza. It was a busy night and we were supporting a great local organization.  And, look at this pizza. Yum!

We still working our way through 2 weeks (or so) of cookies and treats for the holidays. We are trying to go simple with the cookies this year. I mean not store-bought cookies with canned frosting simple. Although, that is just fine and we have done that it in the past when time and finances were stretched a bit thin, we want homemade cookies this year that we can make in one evening or make and frost the next day.

I had extra toffee chips leftover from the Salted Almond Toffee Brownies the other day so I wanted to make sure I used them up before they magically disappear from the cupboards. Both of my children love toffee and toffee chips seem to be gone the minute I open the bag!

I love butter cookies. They are my favorite cookies. They have a bit of a shortbread flavor but with more butter! How could I pass up an opportunity to make these.

Verdict:

These were amazing! Both kids kept asking for another one because they are so light tasting and not really heavy. They are a bit like a super dressed up chocolate chip cookie. The chocolate from the toffee chips melts into almost a chocolate chip and then add a drizzle of chocolate on top. Yes! We will be making more of these cookies.

If you want to make then even fancier after you dip the cookies in the melted chocolate sprinkle them with crushed toasted pecans for a crunchy bite. I did not have any on hand so I skipped this but next time I will definitely be adding some nuts to the mix.

Ingredients:

• 1 cup butter, softened
• 1/2 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla
• 2 1/3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup Heath Toffee Chips
• 1 cup milk chocolate chips
• 1 cup crushed toasted pecans, if desired

Directions:

1. Preheat oven to 350 degrees. Cover 2 cookie sheets with parchment paper
2. Using a mixer beat together the butter and sugar in a large bowl until mixture is light and fluffy.
3. Add egg and vanilla to mixture and beat well.
4. Stir in the flour, baking powder, and salt.  Add toffee chips and continue to stir until dough is thoroughly mixed.
5. Drop dough by tablespoons onto parchment paper about 1″ apart. Bake for 8-10 minutes until edges are lightly browned.
6. Once the cookies are cooled, melt chocolate chips in a bowl and either dip one side of the cookies into the chocolate then placing them back on the parchment paper to set or drizzle with chocolate. It is your choice.