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Parisian Toffee Crisps

Adapted from ``125 Cookies to Bake, Nibble, and Savor,'' by Elinor Klivans (Broadway Books).

These are dark cookies with the crunch of butter toffee candy and the intense taste of caramelized brown sugar and butter.

1 cup plus 2 tablespoons unbleached all-purpose flour
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) soft unsalted butter
2/3 cup packed dark brown sugar
2 teaspoons vanilla extract
Position 2 oven racks in the middle and upper thirds of the oven. Preheat the oven to 350 degrees. Line 2 baking sheets with nonstick liners or parchment paper.
Sift the flour and salt together and set aside.
Put the butter and dark brown sugar in the large bowl of an electric mixer and beat on low speed for about 1 minute, until the mixture is smooth and blended. Mix in the vanilla. Add the flour mixture, mixing just until it is incorporated and a smooth dough forms. Stop the mixer and scrape the sides of the bowl during this mixing. Form each cookie by rolling 1 tablespoon of dough between the palms of your hands into a 1-inch ball and flattening the ball into a 1 3/4-inch circle. Place the cookies 2 inches apart on the baking sheets.

Bake about 12 minutes, until the edges and bottoms darken slightly and the cookies flatten. Reverse the baking sheets after 7 minutes, front to back and top to bottom, to ensure that the cookies bake evenly. Cool them on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely. The cookies become crisp as they cool.

Makes 26 cookies.

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