Toffee Pecan Refrigerator Cookies

I love the holidays, especially Christmas! I love baking delicious things, including rum-basted Christmas cake; I love decorating my home with hand-stitched Christmas quilt and homemade ornaments; I love putting out stockings and filling them up with little treats; and I love celebrating with everyone that I hold dear all in the same place.

Of course, all this fun stuff is also a lot of work. Which means there’s no time for slacking off, and definitely no time to be lying in bed with a respiratory infection, coughing as though I’m doing an impression of a barking seal (or as the DH says, a little elephant).

And yet, that’s what I was doing these past few days, which is why I couldn’t bake for the DH’s office Christmas party, or finish my holiday baking, or indeed do anything except drink hot liquids and rest.

But I still have a recipe for you! (Am I not an awesome food blogger? BTW, the only correct answer here is yes.) Last week I made some Toffee Pecan Refrigerator cookies to put in some Christmas cookie tins for friends as well as for a get-together I hosted with some friends. They’re cram-packed full of toffee bits and chopped pecans, and if they were dipped in chocolate, would taste a bit like a toblerone bar. Oooh, brilliant thought — why not sandwich them together with chocolate ganache? *drools on computer* Want to make some?

Toffee Pecan Refrigerator Cookies

• 1 pkg. toffee bits (I used Chipits)
• 1 1/2 c. pecans
• 3/4 c. butter (room temp.)
• 2/3 c. sugar
• 1 tsp. vanilla extract
• 1 egg
• 2 1/2 c. flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt

Toast the pecans until they smell fragrant, then cool and chop them up. Mix the sugar, butter, and egg until fluffy. Add in vanilla extract. Mix the flour, baking powder, and salt together and add to the butter/sugar/egg mixture. Stir in the toffee bits and pecans.

Roll into 2 logs, wrap in plastic wrap, and chill in fridge for 1 hour to several days. Remove wrap, slice into 1/4 inch rounds, and place on a greased cookie tray or silicone mat-covered tray. Bake at 350 degrees until golden on the bottom, 10-15 minutes. You will notice the toffee bits will bubble, so keep an eye on them so that they don’t burn. Cool, and enjoy!

You can also freeze the dough when it’s in log form, and then defrost, slice, and bake. Easiness! And on that note, back to bed for me. Enjoy your holiday season, everyone!

Next Post: I’ve got a back-up of delicious things to show you once I’m feeling better: Garam Masala Chickpea samosas, baked spring rolls, and of course, delicious sweets! Stay tuned!

Linking up at Meal Plan Monday! And again! And at the Cookie Edition of Meal Plan Monday!