Ingredients

The following ingredients have 4 Servings
  • 8 tablespoons of unsalted butter (softened)
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour (plus more for rolling surface)
  • 1/4 teaspoon salt
  • 1/2 cup sliced almonds (plus more for garnish)
  • 1/2 cup toffee bits
  • 1 cup milk chocolate chips

Instruction

  • Preheat oven to 350ºF and line a rimmed baking sheet with a Reynolds Cookie Baking Sheet.
  • Using an electric mixer on medium speed, cream together the butter, sugar and vanilla until smooth. Stir in flour and salt just until a dough forms. You should be able to squeeze the dough into a ball and have it hold it's shape; if it's overly crumbly add 1-2 teaspoons of water to get the desired texture. Fold in almonds and toffee bits.
  • Place the dough onto a Reynolds Cookie Baking Sheet and shape it into a disc. Wrap the dough in the parchment and place it into the fridge for 1 hour or until firm.
  • Remove the dough from the fridge and place it onto a floured surface. Roll out the dough to 1/4 inch thickness and cut out your desired shapes with cookie cutters that are 3-4 inches in diameter. Re-roll the scraps and continue cutting cookies until all the dough has been used up.
  • Place the cookies 1 and 1/2 inches apart on the prepared baking pan. Bake for 12-14 minutes or until lightly browned. Repeat the baking process with the remaining cookies.
  • Remove from oven and let the cookies sit for 5 minutes. Carefully transfer the cookies to a cooling rack.
  • Place the chocolate chips in a bowl and microwave for 30 second intervals until chocolate is melted. Stir well.
  • Place a heaping teaspoon of melted chocolate onto each cookie and spread to cover the tops. Place sliced almonds on top for garnish.