Line up & Wait
It’s that time of the year … for Airplane Cookies!
I have been wanting to use toffee for sometime and had picked a bag of them some time back. So the choice this year was easy. I went looking for an egg free toffee cookie recipe and I wasn’t disappointed. The shapes didn’t work out perfectly, but the taste was still delicious. My recipe is loosely based on this one. Here’s how I made mine.
Ingredients:
2 cups whole purpose flour
1/2 stick butter
1/2 cup sour cream
1/2 cup sugar
1/2 cup brown sugar
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup toffee bits
1/4 cup water
chocloate icing for decoration
Preheat oven to 350 degrees.
Mix sugar, butter and sourcream and whip until well mixed. Meanwhile mix other dry ingredients. Combine everything. Roll out batter using additional flour to prevent sticking. Using airplane cookie cutters cut into desired shapes.
Lay out cookies on a baking plate lined with parchment paper. Bake for 20-22 minutes until cooked. Cool. Decorate with some chocolate icing if desired. Else can also add chocolate chips along with toffee bits.
Enjoy with a hot cuppa tea!
Happy Holidays!
Fly 'n Cook 