Several years ago, when SIL got her KA stand mixer... she was RAVING about it. FORCED me to take it home Thanksgiving Day to try out... with strict orders to return the followiing weekend. My first thought was... I don't bake that often but do like to make a variety of holiday cookies, so what the heck!?! By the time I get to the end of November, "room temp" butter (left on counter for SEVERAL hours) is BARELY getting soft. The KA made easy work of putting together double batches of chocolate chips, peanut butter, oatmeal, and a few other cookie doughs... with no upper body or arm/hand power needed at all. Had at least 5 batches of dough that I just put in zip bags and into freezer for later. Pulled them out a day or 2 before I planned to bake and just scooped onto parchment. That year I gifted SELF a KA! Since then have modified prep methods a bit. Most doughs get rolled into fat logs, wrapped well, then into freezer. That way can be a scoopless, cut/bake cookie.

I found these recipes in a book I'm giving to my daughter for Christmas...The Ultimate Short Cut Cookie Book. You may also want to check the web site of the brand of toffee bits you have used to see if they have a recipe. -Grainlady CASHEW BRICKLE COOKIES 1 (16.5-oz.) roll refrigerated sugar cookie dough 1 c. chopped lightly salted, roasted cashews 1/2 c. almond toffee baking bits Preheat oven to 375-degrees F. Spray two cookie sheets with nonstick cooking spray. Cut cookie dough in half. Roll out half of the dough between two sheets of wax paper to form a 10x6-inch rectangle. Remove top sheet of wax paper. Invert dough onto one of the prepared cookie sheets. Remove remaining sheet of wax paper. Sprinkle dough evenly with half of the nuts and half of the toffee bits. Repeat with remaining dough, nuts, and toffee bits on second cookie sheet. Bake cookies, one sheet at a time, for 10-12 minutes or until golden. Cool on cookie sheets on a wire rack. Remove cookies to cutting board using two spatulas. Use a sharp knife to cut cooled cookies into irregular shapes. Makes about 42 cookies. ALMOND TOFFEE BARS 1 (16.5-oz.) roll refrigerated sugar cookie dough, well chilled 1 c. semisweet (or milk) chocolate chips 1 c. toffee baking bits 1 c. sliced (or chopped) almonds 1 (14-oz.) can sweetened condensed milk Preheat oven to 350-degrees F. Spray a 13x9-inch pan with nonstick cooking spray or line with foil. Cut cookie dough into 1/4-inch-thick slices. Arrange slices in bottom of the prepared pan. With floured fingers, press dough evenly to form crust. Sprinkle the chocolate chips, toffee bits, and almonds evenly over prepared crust. Drizzle evenly with sweetened condensed milk. Bake 25-28 minutes or until edges are bubbly and center is just lightly browned. Remove from oven and immediately run a narrow metal spatula or table knife around edges of pan to loosen. Cool completely in pan on a wire rack; cut into bars. Makes 36 bars.

Make me some, too! :)

I agree. The first to go would be the butter and the fat in the nuts going rancid. How long can you keep butter? Being mixed up it probably wouldn't last as long as a block of butter, but if it's airtight it should last at least a week, probably longer. Because you don't know what bacteria might be in it just from mixing and packing, it's important not to sample it raw. Bake it up when you can, and freeze the extra cookies if you can find the space.