I've had a rough couple days along with the rest of the world. Since becoming a mum, I feel things more. I feel everything. I feel too much. I've had a headache and a heartache for 2 solid days.
I'm also an emotional eater. So when I'm at the end of my rope, I tend to want to bake. This afternoon my little ladies and I decided to whip up some cookies after we got home from gymnastics. These are so good. Perfect for autumn. And perfect for when you are feeling sad.
1 cup butter, softened
1/2 cup sugar
1/2 cup demerra sugar
2 tsp pumpkin pie spice
1 Tbsp vanilla
1 tsp sea salt
3 cups flour, sifted
1/2 cup Skor toffee bits
Cream together the butter and sugars in a mixer until light and fluffy. Take time to scrape down the sides of the bowl then add in the egg, pumpkin spice, salt and vanilla and continue to mix until well incorporated.
Add in the flour in 1/2 cup increments. Mix and scrape after each addition until the dough begins to ball up. If needed, add a tiny bit more flour if your dough seems sticky. Add in the toffee bits and mix again.
Split dough in 2 pieces and roll out to 1/4 thickness on parchment. Chill for 15 minutes then cut out with cookie cutters or a juice glass if your children have fun off with them. Rollout and chill dough again with scraps and repeat.
Bake at 375 for 7-9 minutes being careful not to burn. Bottoms should be light in colour. These cookies are perfect without frosting, but you can use cream cheese or royal icing if you so desire.
Store in an airtight container if there are any left.