Five days of holiday baking: Day 2 - Crunchy espresso cookies with toffee bits

These cookies were adapted from a Food Network recipe for cocoa wafer cookies (here) that I keep changing up every year. In 2011, I followed the recipe for the batter to the letter, but I topped the cookies with minty crushed candy cane (here). In 2012, I substituted half the cocoa for instant espresso powder (here). This year I replaced all the cocoa with instant espresso, and added toffee nibs. I doubled the recipe (the quantities below are NOT doubled), and rolled out the dough a little thicker than in previous years (about 1/4").

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In a stand mixer fitted with a paddle attachment, beat 3/4 cup softened butter until soft and fluffy. Sift together 1 cup icing sugar and 6T instant espresso powder, then beat together with butter. Stir in 1 tsp vanilla extract, 1 egg yolk and 1T heavy cream. Add 1-1/2 cups all-purpose flour, 1/4 tsp salt and 1/4 tsp baking powder. Add 3/4 cup toffee nibs (see note). I used Hershey's brand. Shape dough into disc, then chill for 20 minutes.

On a floured surface, roll out dough to 1/4" thick. Cut into shapes then transfer to baking sheet lined with parchment paper. Bake at 325 for 12-15 minutes.

Note: When I made these, I sprinkled the toffee nibs over the cookies after cutting them into shapes but baking. Since they we rolling around and I wasn't sure how well they'd melt, I gently pushed them down into the cookie using the back of a spoon. The cookies ended up with little crater-like indentations. Next time I'd probably just mix the toffee nibs right into the batter for simplicity.