Salted Orange Toffee Slices

Long time no see! Don’t worry I didn’t forget about you:)

I have been absolutely crazy busy trying to get med school applications in, going to class (Biochemistry…ughhh), and trying to work when I can, I’ve barely had time to do any cooking or baking. Not for long though. With the start of fall weather here, and lots of rain, there doesn’t seem anything better to do than turn on the oven and make some delicious goodies.
I received Anna Olson’s cookbook for my birthday last month, and have yet to try it out. Today seemed like the perfect chance to try it out and I chose a cookie recipe that turned out absolutely amazing. You have to try these. Buttery, crispy on the outside, chewy on the outside cookies, chock full of SKOR bits and orange zest. They’re the perfect start to your fall baking.

These are icebox cookies which means that you need to make your dough, shape it into logs, and then put it in the fridge for at least a couple of hours.

Afterwards you cut the logs into slices and bake.

They come out looking like this and smelling amazing, and of course, tasting even better!

Salted Orange Toffee Slices

3/4 cup butter, at room temperature
1/2 cup sugar
1/2 cup packed DARK brown sugar
2 tsp finely grated orange zest
1 egg, at room temperature
2 cups all-purpose flour
1/2 tsp baking soda
1/2 cup crunchy toffee bits (SKOR bits)
Fine sea salt, for sprinkling

1. Beat the butter, sugars, and orange zest together until smooth. Add the egg and beat until combined.
2. Sift in the flour and baking soda, and stir until blended, then stir in the toffee bits.
3. Shape the dough into 2 logs about 9 inches long and 2 inches across, and wrap each in plastic wrap. Once wrapped, gently flatten the dough on all 4 sides to create a square shape. Chill the dough for at least 2 hours before baking.
4. Preheat oven to 350 F, and line baking sheet with parchment paper.
5. Slice the logs into cookies that are 1/4 inch wide (about 24 cookies per log), and place them onto prepared tray, leaving 2 inches between each cookie. Sprinkle the top of each cookie with a little bit of sea salt.
6. Bake cookies for about 12-13 minutes, until they have browned just lightly on the bottom. These cookies will keep for up to a week.

(Adapted from Back to Baking by Anna Olson)


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