Source: Une Gamine dans la Cuisine
Toffee Macadamia Nut Cookies
2 1/4 cups of all purpose flour
1 teaspoon of baking soda
2 1/2 teaspoons of salt
1 egg (room temperature)
3/4 cups of butter (1 and 1/2 sticks at room temp.)
1 1/4 cups of loosely packed light brown sugar
1 1/4 teaspoon of almond extract
1 cup of English toffee bits
1 cup of unsalted chopped macadamia nuts
About 1/2 cup of granulated sugar for rolling (optional)
In a medium bowl, Sift together the flour, baking soda, and salt. Set aside.
In a larger bowl, Beat the butter until light and fluffy. Add the brown sugar and beat for about 2 minutes. Add the almond extract and beat to combine. Continue beating as you add the egg. On low speed, gradually add the dry ingredients and beat/stir (it will be thick) until thoroughly combined.
Cover and refrigerate for 30 minutes.
Preheat the oven to 375F. Line baking sheets with parchment paper.
Place the granulated sugar into a large, shallow bowl (if using)
Use a slightly rounded tablespoonful for each cookie. Gently mold each cookie into a tight ball and roll them into the granulated sugar if you are using it. Place the cookies about 2 inches apart on the baking sheets. Bake for 9-10 minutes. The centers will look undercooked. If you want crispy cookies, increase the baking time to 10-11 minutes. Allow the cookies to sit for 5 minutes before transferring them to a cooling rack.