Here they are, Bakers, the cookies you have been waiting for! I’m sorry it’s only a recipe; I’d have liked to give you each a cookie with a glass of milk. As it was, I barely finished them in time to give a few (12th Day of) Christmas cookies to two neighbors. Today most of the Eastern Orthodox begin their celebration the Nativity of Christ, so I may prolong my cookie baking in solidarity with them.

You may recall that I created this recipe more than five years ago, to make use of part of a bag of mini Heath Bars. Normally I’m not attracted to recipes using brand items of that sort, and I doubt that I personally will make another batch of these; I have too many other true favorites, and new recipes to try. But I wanted to get them just right (not too salty) in case one of my children wants a repeat performance enough to need the recipe — and for those of you who expressed an interest. They are yummy, there’s no denying that!

Salted Toffee Cookies

1 cup room temperature butter
1 cup dark brown sugar
4 egg yolks
2 teaspoons vanilla
1 teaspoon baking soda
2 teaspoons hot water
3 cups flour
½ teaspoon coarse sea salt
½ teaspoon cream of tartar
A bag of mini Heath Bars, chopped; or a bag of Heath milk chocolate toffee bits – (1 ½ cups)

For topping mix in a small bowl:
2 tablespoons coarse raw or Demerara sugar
1 teaspoon coarse sea salt

1 – Cream the butter and sugar until light and fluffy.
2 – Add the egg yolks and vanilla and beat more. Scrape bowl.
3 – Add 2 cups of flour. Dissolve the soda in hot water. Add the baking soda mixture, the last cup of flour, salt, and cream of tartar to the bowl.
4 – Add the toffee and mix until just combined. Make little balls and dip the tops in the sugar-salt mixture, and place on parchment-lined cookie sheets.
5 – Bake at 350° for about 15 minutes. Let cool before eating.