Rafael's Toffee Sugar Cookies

• 4 cups all purpose flour
• 3/4 teaspoons baking powder
• 3/4 teaspoons salt
• 3 sticks (24 tablespoons) unsalted butter, warmed to room temperature
• 1 1/2 cups light brown sugar, packed
• 2 large whole eggs, warmed to room temperature
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups pieces of Decadent Chocolate-Almond Toffee, ground into small chunks
• Stand mixer fitted with the paddle attachment or a hand mixer
• 2 baking sheets
• Parchment paper
• Wooden spoon
• Cookie cutter(s)
• Rolling pin
• Marble slab (or just clean off the kitchen counter with water mixed with a few drops of bleach), for rolling out dough
• Mortar and pestle, spice grinder, or food processor for grinding the toffee

1. Prep:
2. Make the dough at least two hours before youre ready to bake the cookies and refrigerate it in the meantime.
3. Take your eggs and butter out of the refrigerator a couple of hours before you plan to prepare the cookie batter.
4. Make Decadent Chocolate-Almond Toffee.
5. After the dough has rested in the refrigerator for at least two hours, preheat the oven to 350F.
6. Line the baking sheets with parchment paper.
7. Grind toffee pieces with a mortar and pestle, spice grinder, or food processor.
8. You could also just use a chefs knife and cutting board.
9. To Make the Cookies:
10. Preheat the oven to 350F.
11. In a small mixing bowl, mix together the flour, baking powder, and salt.
12. In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl (if using a hand mixer), cream together the butter and sugar until fluffy.
13. As the mixer continues to run, mix in the eggs and vanilla extract until combined.
14. In two batches, add the dry ingredient mixture to the wet ingredient mixture and mix until combined.
15. Shut off the mixer and stir the toffee pieces into the mixture by hand using a wooden spoon or rubber spatula.
16. Cover the dough with plastic wrap and refrigerate for 2 hours.
17. On a lightly floured work surface, roll out the dough using a rolling pin to a 1/2-inch thickness.
18. (Make sure you sprinkle the top of the dough with flour before using the rolling pin on it.)
19. Cut out the cookies with a square or round cookie cutter and place them 2 inches apart on the prepared baking sheets.
20. Bake at 350F for about 20 minutes, or until golden brown.
21. To make these cookies taste even better, try dipping half of each cookie in chocolate.

flour, baking powder, salt, unsalted butter, light brown sugar, eggs, vanilla, toffee, attachment, baking sheets, paper, cutters, rolling pin, counter, toffee

Taken from www.cookstr.com/recipes/rafaels-toffee-sugar-cookies (may not work)