Butter Crunch Cookies

Nutrition

Ingredients

Directions

1. 1

   Preheat oven to 325f

2. 2

   In a medium bowl , sift the flour , cornstarch , baking powder , baking soda , powdered sugar and salt

3. 3

   In a small heavy bottom cast iron skillet , melt 1 / 4 c of butter , and 1 / 2 c sugar over very low heat , until it is bubbling and thick

4. 4

   Let this mixture cool for about a minute , and then pour it onto a cookie sheet that has been lined with parchment paper to cool a few minutes more

5. 5

   When it is cool enough , break off small pieces using a sharp heavy knife , or maybe a clean screwdriver

6. 6

   It will be a lot of work , but you'll get a little muscle , and the reward of knowing that your cookies are going to be so good , you won't mind all of the work !

7. 7

   Now , in a large mixing bowl , beat the remaining sugars with the remaining butter until it is light and fluffy

8. 8

   Add the egg , and mix again

9. 9

   Add the vanilla and the corn syrup , mixing until it is combined

10. 10

    Then , add the flour mixture , a little at a time , until it is completely incorporated

11. 11

    With a wooden spoon , add the cooled candy pieces , distributing them evenly throughout the dough

12. 12

    Refrigerate the dough for about 30 minutes , or freeze it for 15

13. 13

    When it is cold , roll out 1 1 / 2-inch balls of dough , and be careful , those pieces of toffee will probably be really sharp ! Place the balls of dough 2 1 / 2-inches apart on an ungreased cookie sheet , and bake for 9-11 minutes , making sure that they don't brown too much

14. 14

    They should be very light on top , and golden on the bottom

15. 15

    After two minutes , remove the cookies from the cookie sheet , and continue cooling on a wire cooling rack , about 7-8 more minutes , or until the toffee is set