recipelink.com Chat Room Recipe Swap – 2000-12-15
From: Betsy.at.TKL

Toffee stripes
Holiday baking 1999 volume vlll number 3

1/2 of an 18 ounce package refrigerated sugar cookie dough
1/2 cup toffee bits
1 tablespoon all-purpose flour
2 ounces bittersweet chocolate, chopped

1. Preheat oven to 350’. In medium bowl, work together cookie dough, toffee and flour with wooden spoon until well blended. Roll dough into 1 -inch balls; place 2 inches apart on ungreased cookie sheets. Cover with plastic wrap. With flat bottomed cup, press each ball firmly into a 2-inch round. Remove plastic wrap.

2. Bake 6 minutes, or until edges are just golden. Transfer to wire racks to cool completely.

3. In small microwave-safe bowl, microwave chocolate on high for about 15 seconds, or until partially melted. Stir until completely smooth. With spoon, or pastry bag fitted with a #2 tip, drizzle lines across each cookie. Let cookies sit until chocolate firms, about 30 minutes. Store in airtight container at room temperature up to one week or in freezer up to six months.