Two Holiday Treats: English Toffee w/ Almonds & Strawberry Thumbprint Cookies

 I. English Toffee with Almonds

A family tradition:

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  • 1 lb butter
  • 2-1/4 cup sugar
  • 1 cup almonds, lightly roasted, coarsely chopped
  • 1/2 cup almonds, lightly roasted, finely chopped
  • 3/4 lb bittersweet or milk chocolate
  • 1 Tb coconut oil

Using a candy thermometer, heat butter and sugar to 245 degrees. Add 1 cup of the almonds. Re-heat to 300 degrees.

Pour into ungreased 10 X 15 pan.

When cool, melt the chocolate and blend with coconut oil. Spread onto cooled toffee. Sprinkle with remaining finely chopped almonds.

II. Strawberry Thumbprint Cookies

Easy and melt in your mouth delicious!

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  • 4 cups unbleached flour
  • 1-1/3 cup sugar
  • 1-1/3 cup butter
  • 1 tsp pure vanilla extract
  • 2/3 cup strawberry jelly

In a mixing bowl cream butter and sugar. Beat in vanilla extract. Add flour gradually until a ball forms. Cover and refrigerate for at least for at least an hour.

Roll into 1 inch balls. Place 1 inch apart on ungreased cookie sheet (insulated sheet preferred).

Make an indentation in centers and carefully fill with jelly.

Bake at 350 degrees for 15 minutes or until edges are lightly browned.

When done, while cooling, you can add additional jelly to the centers.

 

 

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