18
Submitted by javagirl81
"When I was a kid in school, they used to sell these cookies, and I'd always wonder how they made them taste so good...Now, as an adult, I have been experimenting, trying to come up with a recipe, since I couldn't find any online. I struck gold yesterday, and so, here is the recipe, which if I may say so myself, taste even better that the Linden's brand! Enjoy!!!"
photo by TEJx3 
- Ready In:
- 1hr 25mins
- Ingredients:
- 13
- Yields:
-
36-48 Cookies
- Serves:
- 12-15
Advertisem*nt
ingredients
- 2 1⁄2 cups unbleached all-purpose flour
- 2 tablespoons cornstarch
- 3⁄4 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup powdered sugar
- 3⁄4 cup sugar
- 3⁄4 cup light brown sugar
- 3⁄4 cup unsalted butter, room temperature
- 1⁄2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon corn syrup
Advertisem*nt
directions
- Preheat oven to 325°F.
- In a medium bowl, sift the flour, cornstarch, baking powder, baking soda, powdered sugar and salt.
- In a small heavy bottom cast iron skillet, melt 1/4 C of butter, and 1/2 C sugar over very low heat, until it is bubbling and thick. Let this mixture cool for about a minute, (no more) and then pour it onto a cookie sheet that has been lined with parchment paper to cool a few minutes more.
- When it is cool enough,(and still slightly pliable) break off small pieces using a sharp heavy knife, or maybe a clean screwdriver. It will be a lot of work, but you'll get a little muscle, and the reward of knowing that your cookies are going to be so good, you won't mind all of the work!
- Now, in a large mixing bowl, beat the remaining sugars with the remaining butter until it is light and fluffy. Add the egg, and mix again. Add the vanilla and the corn syrup, mixing until it is combined.
- Then, add the flour mixture, a little at a time, until it is completely incorporated. With a wooden spoon, add the cooled candy pieces, distributing them evenly throughout the dough.
- Refrigerate the dough for about 30 minutes, or freeze it for 15. When it is cold, roll out 1 1/2-inch balls of dough, and be careful, those pieces of toffee will probably be really sharp! Place the balls of dough 2 1/2-inches apart on an ungreased cookie sheet, and bake for 9-11 minutes, making sure that they don't brown too much. They should be very light on top, and golden on the bottom.
- After two minutes, remove the cookies from the cookie sheet, and continue cooling on a wire cooling rack, about 7-8 more minutes, or until the toffee is set.
Questions & Replies
Got a question? Share it with the community!
Advertisem*nt
Reviews
-
This is a great recipe. I chose to scale the recipe down to 24 cookies. Here's a few tips for this recipe: 1) if the dough is too thick add a tablespoon of butter. If you want a cake like texture add both 1 tablespoon of butter, and 2 tablespoons of milk. I love this recipe, and it is the closest I have come to a homemade Linden's Butter Crunch cookie recipe yet. I see some people have a problem with the toffee. Here's my recommendations for that: 1) let the butter melt completely then add the sugar, and a tablespoon of water. The water will help avoid separation. Use a candy or kitchen thermometer to get the mixture to 285-299 F. Anything above 300 F, and your toffee will start to burn. At 299 F the toffee will be a rich dark brown color. Stop stirring and upend the whole pot over a lightly greased cookie sheet. When the toffee is hardened you can break it up with a knife handle. Go for small pieces, although there will be some good sized medium chunks that produce a nice marbling effect once the cookie is baked. Like the author said go for a light top, and a golden brown bottom. And be patient, allowing for the most spread. 325 is a temp to bake these cookies at. Adjust your temps for high altitudes. This is important, for it can effect the outcome of the cookies.
Anonymous
-
These were great. I cheated and instead of making my own butter toffee, I used broken up Werther's hard toffee. Tasted close enough and was so easy!
flannery d.
-
I too enjoyed these cookies as a kid at school and have been looking for this recipe for years! Thank you! It's perfect. I would advise ( for us toffee challenged) to make the toffee first b4 preheating the oven and mixing the dry ingredients. Also w/ the toffee it helps if you put the sugar in first, butter pats on top, and cover over med heat until it dissolves then reduce to achieve perfect toffee color. Thanks again!
See AlsoSnickers Fudge Recipedm5217
-
You have made a pregnant woman VERY happy! I have been looking for these cookies forever! The only times I can get these cookies is when I'm home in New Jersey. They taste just like the cookies I loved so much as a kid. Great recipe!
jiggles96377
-
I'm in the midst of making them now. The toffee is perfect. One suggestion to make the process easier: as it starts to harden, drag a butter knife through it to make a criss cross pattern. Then, when it's cooled, you can just flex the parchment to break it into pieces.
burntsugar
see 12 more reviews
Advertisem*nt
RECIPE SUBMITTED BY
javagirl81
USA
- 23 Followers
- 11 Recipes
Advertisem*nt
Advertisem*nt
Advertisem*nt
YOU'LL ALSO LOVE
Butter Crunch Cookies
by Mirj2338
Pecan Crunch Cookies
by Dienia B.
Chocolate Chip Crunch Cookies
by QueenBee49444
Oatmeal Toffee Crunch Cookies
by STARLIGHT by NIGHT
View All Recipes
