Want to have an “excuse” to use up your Nestle Mackintosh Toffee pieces? If you have any left over Mack Toffee after Christmas – you are doing much better than me! IF you can find any, then this is the recipe for you..and me…
Toffee Pecan Drop Cookies are fun and easy (and tasty…) to make this time of year. Any excuse to turn that oven on works for me. Drop cookie are in a class all by themselves. Need a formal definition of a Drop Cookie? Then click here – read a bit – then stop back for our recipe. This is a great example of a cookie recipe that doesn’t have any chocolate in or on them. And here is the recipe:
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) butter
3/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 large egg (room temp)
1 1/2 tsp. vanilla extract
1 1/2 cups coarsely chopped toasted pecans
1 cup toffee pieces (chop into smaller pieces)
Preheat oven to 350 degrees. In a small bowl, combine flour, baking soda and salt – then set aside. In a large bowl, cream butter with the sugars until smooth, about 2 minutes
Add egg & vanilla and beat well. Add dry ingredients and mix thoroughly Stir in pecans and toffee pieces. Drop by rounded teaspoonfuls onto greased cookie sheet, leaving several inches for expansion. Bake 10-12 minutes, until lighly golden. Cool cookies on the sheets for 5 minutes, remove to wire rack to cool completely. Makes about 4 dozen cookies.
Note: To toast pecans, place on baking shet in a 350-degree oven for 12-15 minutes, or until lightly browned & fragrant.
These cookies could be the beginning of a GREAT Super Bowl Sunday house party! Beer and chips have their place – but when you put Mackintosh Toffee Pieces into your Toffee Pecan Drop Cookies they become a “classic” weekend dessert. Mother would approve!