lacy toffee cookies

Today is the first day of Summer. And if that wasn’t reason enough to celebrate, my adorable niece, Emelina, is coming to visit. Cute, right? I’m not just biased?

In celebration of Summer, the blog and the babe, I’m attempting to make the day as special as possible. First up, the most amazing Lacy Toffee Cookies you’ll ever have. Made the night before arrival, the cookies will keep for days in a mason jar, tasting just baked until at least the end of the week. They’re healthy enough to make a great mid-afternoon snack, but when slightly warmed and stuffed with local ice cream, they transform into a decadent dessert sure to impress any guest.

More simple entertaining recipes to come later this week. For now, I highly suggest you scour your pantry for the ingredients below and get to baking some lace all your own.



The Petite Aesthete

Lacy Toffee Cookies

These cookies were originally inspired by those impeccable all white houses, that although monochromatic, are made interesting by the interplay of many different textures. Leather with lace, canvas with vinyl. I definitely didn’t grow up in a house like that, but as an adult I can appreciate the interest that a little texture can create. Here, the lacy texture is made possible by unsweetened coconut, sliced almonds, thick cut oatmeal and homemade toffee that cools itself into thin shards of glass. Really and truly, you’ll never think of all beige anything the same way again. I wouldn’t be the least but surprised if you end up tossing all your other cookie recipes upon first bite…

For the toffee:

1/4 cup butter

1/4 cup sugar

For the cookies:

1/2 cup butter

1/4 cup sugar

1/2 cup brown sugar, packed

1 egg

1/2 teaspoon pure vanilla extract

1/2 cup whole wheat flour

1/2 cup all purpose flour

1/2 cup oatmeal

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsweetened coconut

1/2 cup sliced almonds

Start by making the toffee. Combine the butter and sugar inro a sauce pan over medium heat. Once butter starts to melt, stir the mixture continuously until the sugar melts and the mixture turns to the color of a paper bag. This process should take about 5 minutes, but be careful not to pull the mixture too prematurely or it will have difficulty hardening. Once a very dark caramel color is achieved, pour toffee on to an ungreased cookie sheet to cool. Spread toffee out until it takes up roughly half of the cookie sheet. Set aside.

Next, cream butter, sugar and brown sugar together in a medium mixing bowl until light and fluffy. (I use my precious, little Kitchen Aid for this, but a hand mixer will do just fine.) Once combined, add the vanilla and egg, mixing thoroughly. In a separate bowl, combine all of the dry ingredients except for the coconut and almonds in a bowl. Gradually add this mixture to butter mixture and mix until combined thoroughly. Once the flour is absorbed, add the coconut and almonds in gently until just combined. Go back to the cooled toffee and gently break up the crisp shards into bite sized pieces no bigger than a dime using your hands or a small knife. Add this hand-broken toffee to the cookies gently.

Place heaping tablespoons of dough on to an ungreased cookie sheet and bake in a 350 degree oven for 10- 15 minutes. Allow the cookies to cool on the sheet for several minutes and then move them to a plate for final cooling. Repeat baking process until batter is gone.

Enjoy! (And then try not to make yourself too sick! In my household, one recipe of these cookies has never lasted more than a day.)



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