Since it is now February (Wow, how did that happen so fast?), I decided to share a few sweet treats I made during the Christmas holidays. These were awesome at Christmas, but I bet someone would love getting these homemade goodies for Valentine’s Day as well? Hint, hint! 
I usually make candy bags for my co-workers at Christmas, but the rainy weather just wasn’t cooperating so I turned my attention to COOKIES instead. This recipe comes from Two Peas And Their Pod and they are so good. The dark brown sugar and toffee combine to give great flavor and the texture is perfect. Try these…soon. Yes, that is an order!
2 1/4 cups all purpose flour
2 tsp. baking soda
1 tsp. cornstarch
1/2 tsp. salt
1/2 tsp. cinnamon
3/4 cup unsalted butter, room temperature
1 1/4 cups dark brown sugar
1 large egg
1 tsp. vanilla extract
1 cup Heath toffee bits
Extra dark brown sugar for rolling cookies, about 1/2 cup
Preheat your oven to 350 degrees and line a large baking sheet with parchment paper or a silicone baking mat if you have one. (I have two and they are nice.)
Sift together the flour, baking soda, cornstarch, salt and cinnamon. Set aside. Beat the butter and 1 1/4 cups brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Turn off the mixer and scrape the sides of the bowl. Add the egg and vanilla and beat until combined.
Reduce the speed to low and slowly add the dry ingredients. I like to sift my dry stuff onto a paper plate so then it is easy to transfer to the mixer. See:
Stir in the toffee bits. Form tablespoon size balls of cookie dough then roll the dough balls in the remaining brown sugar. Bake for 10 to 12 minutes or until lightly browned around the edges. Don’t over bake the cookies. You want them to be nice and soft. Store in an airtight container for up to 4 days (if they last that long).
Picture Perfect Cooking 