#309 - Toffee Thin Cookies

(by Shirley McNevich)

1 1/4 cups flour
1/4 tsp. salt
1 1/2 sticks butter (softened)
3/4 cup Domino's dark brown sugar (packed)
1 1/2 tsp. vanilla

Combine the flour and salt in a bowl. In a mixer on medium speed, beat the butter and brown sugar until light and fluffy. Reduce the speed to low and add the vanilla--beat. Add the salt/flour slowly and beat. Divide the dough in half and place each half on a large square of wax paper. Form each half into a log, wrap loosely in the wax paper and refrigerate for about an hour. Remove dough from refrigerator and dust your hands with flour. Roll each log of dough into an 8" long cylinder, then roll it up tightly in wax paper. Refrigerate for 1 1/2 to 2 hours, until very firm. Preheat the oven to 350 degrees. Work with one log of dough at a time, keeping the second one refrigerated. Using a sharp knife, cut the dough into 1/4" thick slices and place them about 2" apart on ungreased baking sheets. Bake for 8 to 10 minutes until the cookies are golden brown around the edges. Let cool on the sheets for 3 minutes before removing them to cool.