Victoria’s Toffee Slices

Victoria’s Toffee Slices


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , , ,

Yields or Serves:  

[Total: 2   Average: 5/5]

No eggs and no fuss. Just mix, roll, slice and bake.

  • 1 1/2 Cups Unsalted Butter (Softened)
  • 1 1/2 Cups Dark Brown Sugar
  • 1 Tablespoon Vanilla Extract
  • 2 1/2 Cups Unbleached Flour
  • 1/8 Teaspoon Kosher Salt
  • Powdered Sugar For Dusting (Optional)
  1. In large-size bowl cream together butter, sugar, and vanilla. Gradually add flour and kosher salt.
  2. Divide dough into three separate logs and wrap each in plastic wrap. Place in refrigerator for at least 3 hours or overnight.
  3. Line baking sheets with parchment paper.
  4. Preheat oven to 350 degrees.
  5. Remove dough from fridge. Remove plastic wrap and slice with sharp knife into thin slices. Place slices 2 inches apart on prepared baking sheets. Place in oven and bake 10 minutes until cookies are just golden. Remove from oven and let cool 3 minutes on baking sheet before removing. Transfer to wire racks to cool completely. Repeat with remaining dough.
  6. Store cookies in airtight containers for up to 1 week.
  7. Before serving dust with powdered sugar if you want to.
  8. Makes 6 Dozen
  9. Prep Time: 30 Minutes Cook Time: 10 Minutes Total Time: 40 Minutes
  10. Note: You can keep logs of dough in freezer until ready to use.
  11. "Work With What You Got!"
  12. © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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