1cupall-purpose flourplus more for rolling surface
1/2cupsliced almondsplus more for garnish
1cupmilk chocolate chips
Preheat oven to 350ºF and line a rimmed baking sheet with a Reynolds Cookie Baking Sheet.
Using an electric mixer on medium speed, cream together the butter, sugar and vanilla until smooth. Stir in flour and salt just until a dough forms. You should be able to squeeze the dough into a ball and have it hold it's shape; if it's overly crumbly add 1-2 teaspoons of water to get the desired texture. Fold in almonds and toffee bits.
Place the dough onto a Reynolds Cookie Baking Sheet and shape it into a disc. Wrap the dough in the parchment and place it into the fridge for 1 hour or until firm.
Remove the dough from the fridge and place it onto a floured surface. Roll out the dough to 1/4 inch thickness and cut out your desired shapes with cookie cutters that are 3-4 inches in diameter. Re-roll the scraps and continue cutting cookies until all the dough has been used up.
Place the cookies 1 and 1/2 inches apart on the prepared baking pan. Bake for 12-14 minutes or until lightly browned. Repeat the baking process with the remaining cookies.
Remove from oven and let the cookies sit for 5 minutes. Carefully transfer the cookies to a cooling rack.
Place the chocolate chips in a bowl and microwave for 30 second intervals until chocolate is melted. Stir well.
Place a heaping teaspoon of melted chocolate onto each cookie and spread to cover the tops. Place sliced almonds on top for garnish.
This recipe can be easily doubled or tripled. The cookies can be stored at room temperature for up to 3 days in an airtight container.