Trending
MOST READ
Beaches Be Trippin\': Five Texas Coast Spots Worth the Drive

Beaches Be Trippin': Five Texas Coast Spots Worth the Drive

Arts & Culture: Let’s face it, most of us Lone Stars view the Texas coast as a poor man’s Waikiki. Hell, maybe just a poor man’s Panama Beach — only to be used... By Callie Enlow 7/10/2013
What to Know Before You Go On A Cleanse

What to Know Before You Go On A Cleanse

Food & Drink: It’s been a year since I’ve taken up this gig of eating and drinking across San Antonio. Since then, no fewer than seven juice shops have opened in the area... By Jessica Elizarraras 8/20/2014
SA’s Gritty PuroSlam is Feared, Respected in National Slam Poetry Scene

SA’s Gritty PuroSlam is Feared, Respected in National Slam Poetry Scene

Arts & Culture: See, there is this place where people participate in a ritual derived from the verbal tradition of telling and retelling stories to a room of bodies... By Melanie Robinson 8/20/2014
Chris Pérez, Selena’s Husband, Faces His Past and Looks Forward, Musically

Chris Pérez, Selena’s Husband, Faces His Past and Looks Forward, Musically

Music: Chris Pérez never saw it coming. “All I ever wanted to do was play guitar,” he told the Current. “I never thought I’d be the subject of an interview... By Enrique Lopetegui 8/28/2013
15 Types of Commonly Encountered College Students

15 Types of Commonly Encountered College Students

College Issue 2014: Usually a freshman, this student tries to absorb everything the teacher says and immediately after class rushes to... By Alex Deleon 8/18/2014
Calendar

Search hundreds of restaurants in our database.

Search hundreds of clubs in our database.

Follow us on Instagram @sacurrent

Print Email

Food & Drink

Sweet Toof: Almond toffee crunch cookies from Lily’s Cookies

Photo: , License: N/A


Stepping into Lily’s Cookies (2716 McCullough, (210) 832-0886) is like being transported to a real-life Keebler tree. Mobile tray racks line the space with just about every step of the sugar cookie process from blank canvases to delicately piped works of art that can take the shape of a googly-eyed owl, a Mexican dress or even the Alamo. Metallic workstations are filled with clear cellophane bags and a faint smell of sugar fills the air.

Lily’s moved to its Monte Vista location five years ago and is known for its ornate sugar cookies, not limited to the aforementioned creations. The lineup changes frequently and seasonally: Flowers and butterflies make way for Easter eggs and bunnies in the spring, and pumpkins turn into turkeys in the fall.

Orders range from the low-key two-dozen minimum to thousands of piped cookies for corporate clients. And no request is off-limits, although some have been known to make owner Christine McCrae-Kelly blush.

The shop started carrying favorites including chocolate chip and Mexican wedding cookies as well as several dessert bars in 2009. The almond toffee crunch is a relatively new addition to the revolving cookie bar lineup, and it’s been a hit so far for McCrae-Kelly. At 65 cents a pop, or $7 for a dozen, the cookie bar lets folks taste a few goodies while not forking over a ton of cash.

While I’m no cookie monster, I have been known to stalk Girl Scouts for a pack (or seven) of Trefoils (or shortbread in case you’re in some other region). So when I stumbled on the almond toffee crunch variety via Lily’s Cookies, I knew I had to have this recipe. The cookies are chewy on the inside and loaded with chunks of toffee and almonds, while still crispy on the outside.

The recipe is simple enough to make. While it can be halved, I recommend committing to the original amount and not skimping on the toffee bits to really nail that chewy center.

Almond Toffee Crunch Cookies
Makes 4 dozen

Dry ingredients:
6 1/3 cups flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar

Additional ingredients:
1 1/2 cups sugar
1 1/2 cups powdered sugar
1 1/2 cups butter
1 1/2 cups vegetable oil
3 eggs
1 1/2 teaspoons vanilla
1 1/2 cups sliced almonds
4 1/2 ounces chopped toffee pieces

Cream butter and both sugars. Add eggs, oil, vanilla and mix well. Sift together dry ingredients. Gradually add dry ingredients to creamed mixture. Stir in almonds and toffee pieces. Scoop rounded tablespoons onto parchment-paper lined cookie sheets. Bake in a 350-degree oven until lightly browned around edges, about 10 to 12 minutes.

Recently in Food & Drink
We welcome user discussion on our site, under the following guidelines:

To comment you must first create a profile and sign-in with a verified DISQUS account or social network ID. Sign up here.

Comments in violation of the rules will be denied, and repeat violators will be banned. Please help police the community by flagging offensive comments for our moderators to review. By posting a comment, you agree to our full terms and conditions. Click here to read terms and conditions.
comments powered by Disqus