Ingredients
1 tablespoon instant coffee powder
1 teaspoon vanilla extract
2 sticks (1 cup) butter or margarine (not spread), softened
11/4 cups sugar
1/2 teaspoon baking soda
1 large egg
21/2 cups all-purpose flour
3/4 cup toffee chips (such as Heath Bits), spread on waxed paper
Cooking Instructions
Stir coffee powder and extract in a cup until coffee dissolves.
Beat butter, sugar and baking soda in a large bowl with electric mixer until fluffy. Beat in egg and coffee mixture. With mixer on low speed, beat in flour, half at a time, until blended.
Divide dough in half. Roll each half on a lightly floured surface into a 7-inch log. Roll in toffee bits until logs are 9 inches long. Wrap each in plastic wrap. Refrigerate at least 4 hours or overnight until firm.
Heat oven to 350°F.
Cut logs in 1/4-inch slices. Place 2 inches apart on greased cookie sheet(s). Bake 10 to 12 minutes until firm and golden on bottom. Cool on sheet 3 to 5 minutes before removing to rack to cool completely. Store airtight.
