These cookies freeze well and are easy to pack and ship as a gift. They may not be the prettiest Christmas cookies ever created, but I definitely think they’re the most delicious!
Blonde Brownie Recipe
Ingredients:
- 1/3 Cup Butter
- 1/3 Cup Coconut Oil
- 2 Cups BROWN SUGAR
- 2 Eggs
- 2 t. Mexican vanilla
- 2 Cups King Arthur flour
- 1 t. baking powder
- ¼ t. baking soda
- 1 T. salt
- 1 Cup chopped toffee candy (I used dark chocolate almond toffee from Peterbrooke Chocolatier)
Directions:
Melt butter and coconut oil in large saucepan. Remove from heat. Add brown sugar. Mix well, then let cool for a bit. Add eggs and vanilla. Mix in dry ingredients, then stir in candy. Spread in a greased 13×9 baking pan.
Bake at 350 degrees for 25 to 30 minutes. Cool on a rack, cut, and enjoy! Goes great with a steaming, hot cup of freshly roasted coffee.
Sunshine, thanks so much for joining in on the cookie swap this year!!! 🙂 These look fantastic!