Soup and Cookies

One of my favorite things to make is soup. I love all kinds, but I have a soft spot for creamy ones. One of my favorite recipes is Slow Cooker Creamy Potato Soup. (I also have a soft spot for my slow cookers. Yes, I have two- they really come in handy.) I don't bother to cook the onions first, and I usually cook the bacon in the microwave and add it to the soup just before serving. I also use 3-4 cups of regular chicken broth. I've used all different kinds of potatoes in this- reds, Yukons, and even the humble Russets. (I peel the russets but don't bother with the others). We had this potato soup for dinner last night with the New York Times No-Knead Bread recipe (using half white whole wheat flour). It was an easy recipe to make and yielded a crunchy-on the outside, soft-on the inside loaf, with a great texture and flavor.

I wanted to make some cookies today to say "Thank you" to a friend who has helped me out these past few months. I love toffee bits, and these cookies are sweet and tasty.

Frosted Toffee Cookies

1 cup butter, softened
3/4 cup packed brown sugar
1/2 cup sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup whole-wheat pastry flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup English toffee bits

Frosting:
1/2 cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons milk
1/4 cup English toffee bits

For Cookies: In a large mixing bowl or stand mixer, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in toffee bits (dough will be stiff). Using a medium cookie scoop, drop scoops of cookie dough onto lightly greased baking sheets. Bake at 350 degrees F for 9 minutes (do not brown).

For Frosting: In a mixing bowl, combine butter, sugar, vanilla and milk. May need more or less milk. A hand mixer works well to get it nice and fluffy. Frost cookies. Immediately sprinkle with toffee bits, pressing down gently so they will stick on the frosting.

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