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| Mya's Toffeeffee Cookies |
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| Cream margerine and sugar in a mixing bowl. Add egg and vanilla. Blend until smooth. Add egg and maple syrup and blend again. Sift in flour, baking powder, salt and baking soda. Mix until all ingredients are blended well. Form the dough into a ball with your hands. Pinch off enough dough to roll into a 1" ball. Roll 60 balls. Preheat oven to 200C. Place the balls on an ungreased cookie sheet 1 1/4" apart. Bake until light golden. When the cookies are still hot, punch a dent into the middle of each cookie with the handle of a rolling pin ( or something similar ). Leave the cookies on the cookie sheet and place a dab of Dulce de Leche in the dent of each cookie and a hazelnut on top of the Dulce de Leche, pressing the nut in a bit. Put the cookies back into the oven until the carmel is shiny and slightly melted ( about 1 or 2 minutes ). Remove from oven and transfer cookies to a large tray. Melt the chocolate in a shallow bowl in the microwave for about one minute. Fill a cake decorator with the melted chocolate ( there should be no lumps ) and squeaze the chocolate in crazy swirls onto the cookies, using the smallest nozzel ( just a little hole ). Let the chocolate harden at room temperature. It will take a few hours for the chocolate to totally harden. NOTES; These are very easy even though the directions are long and seemingly complicated. Don't let that fool you :) |
| 1 C butter flavored margerine 1 1/2 C white sugar 1 t vanilla 1 egg 4 T maple syrup 3 1/4 C flour 1 t baking powder 1/2 t salt 1/4 t baking soda 60 hazelnuts ( roasted ) 1/2 C Dulce de Leche 100 grams ( 3.5 ounces ) best milk chocolate |