Categories: Candy
Ingredients
- 1 cup butter a(2 sticks, no subs) softened
- 8 oz. cream cheese, softened
- 1 tsp. vanilla extract
- 3 Tbsp. plus 1/4 cup brown sugar
- 2 cups all-purpose flour
- 1/2 tsp. salt
- 1 cup toffee bits
- 3/4 cup roasted salted almonds, finely chopped
- Confectioners' sugar, for dusting
Directions
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Arrange oven racks in top and bottom thirds of oven. Preheat oven to 350 degrees. Line 2 large cookie sheets with parchment paper.
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With mixer on medium speed, beat butter, cream cheese, vanilla and 3 Tbsp. brown sugar until well mixed. Add flour and salt; beat on low speed until just combined. Divide dough into 4 equal sized disks. Wrap in plastic wrap and refrigerate at least 2 hours, or up to 24 hours.
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Meanwhile, in medium bowl, combine toffee, almonds, and remaining 1/4 cup brown sugar.
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On well-floured large sheet of parchment paper, with floured rolling pin, roll disk into 9-inch circle. Sprinkle with one-quarter of toffee mixture, leaving 1/2 inch rim. Gently press filling into dough. With sharp knife or pastry cutter, cut circle into 12 even wedges. Starting at outer edge, roll each wedge into crescent. (If dough becomes too soft or sticky to roll, place parchment with dough on cookie sheet and refrigerate 10 minutes or until firmer, but still pliable.) Place , point sides down, on prepared cookie sheet, spacing 1 inch apart. Bake 20 minutes, or until golden brown, switching racks halfway through.
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Slide parchment with cookies onto wire rack to cool. Repeat with remaining disks of dough and toffee mixture. When cookies are cool, dust with confectioners’ sugar. Store cookies in airtight containers at room temperature up to 1 week or in freezer for up to 1 month.
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Variation: Apple- Walnut Tartlets
- Spray 2 mini muffin pans with nonstick baking spray.
- proceed with recipe as directed in steps 1 and 2, making 3 disks and omitting cookie sheets.
- For filling: In medium bowl, stir together 3/4 cups walnuts, finely chopped, 2/3 cup dried apples, chopped; 1/2 cup packed brown sugar; 1 lg. egg, beaten; 1 Tbsp. butter, melted, and 1/4 tsp. ground cinnamon.
- Divide each disk into 12 equal-sixe balls about 1 inch in diameter. Place 1 ball in each cup of prepared pans. press dough onto bottom and up side of one cup, add 2 tsp. filling. Repeat with remaining dough and filling.
- Bake 18 to 22 minutes or until edges are golden brown, switching racks halfway through. Cool in pans on wire racks, Repeat with remaining dough and clean muffin pans.
- Store tartlets in airtight container at room temperature up to 3 days or in freezer for up to 1 month.
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3 dozen cookies