Coffee Toffee Sandies
1/2 cup butter, softened
3/4 cup light brown sugar
1/4 cup granulated sugar
2 tsp. instant coffee
1 tbsp. hot water
1-1/4 cup all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup toffee pieces
Place the butter and both sugars in a large mixing bowl. Use an electric mixer to beat until light and creamy.
In a small mixing bowl, combine the coffee and hot water, stirring until the instant coffee has dissolved. Add the coffee to the butter mixture, beating until well combined. Set aside.
In a medium mixing bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the butter mixture and mix just until all the flour is blended. Do not over mix, the mixture should be crumbly.
Add the pieces of toffee to the mixture using a wooden spoon or silicone spatula. Divide the dough into two equal portions. Place each portion onto a sheet of plastic wrap. Mold the covered dough into a log shape by squeezing and using the plastic wrap to help shape the dough. Wrap the logs with the plastic wrap and refrigerate until well chilled.
When you are ready to bake the cookies and the dough has been sufficiently chilled, preheat the oven to 325 F. Line two baking or cookie sheets with parchment paper.
Slice each log into rounds about 3/8-inch thick. Press any crumbles back together. Arrange the cookies 1-inch apart on the baking sheets. Bake for 12 to 15 minutes, or until the cookies just begin to brown on the bottom and start to set. Remove the cookies from the oven and allow to cool while still on the baking sheet. Store in an airtight container. Makes about 30 cookies.