Holiday Toffee Cakes
|Chocolate covered toffee pieces||1⁄2 Cup (8 tbs)|
|Butter||3⁄4 Cup (12 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Semisweet chocolate pieces||1⁄2 Cup (8 tbs)|
Finely chop chocolate-covered toffee pieces; set aside.
Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
Add sugar; beat until combined.
Beat in milk and vanilla.
Beat in as much flour as you can with the mixer.
Stir in remaining flour and the chopped chocolate-covered toffee pieces with a wooden spoon.
If necessary, cover and chill 1 hour or until easy to handle.
Shape dough into 1-inch balls.
Place the balls of dough 1 inch apart on ungreased cookie sheets.
Bake in a 325° oven for 15 to 20 minutes or until bottoms are lightly browned.
Transfer to wire racks to cool.
Combine chocolate pieces and shortening in a small saucepan over low-heat.
Heat and stir just until chocolate is melted.
Roll cookies into chocolate mixture, cool on plate. Drizzle sugar syrup over it.