Toffee Diamonds are a classic vintage cookie bar that combines the richness of butter with a crisp, sugary texture and a crunchy walnut topping. Popular in American home kitchens during the mid-20th century, recipes like this often appeared in community cookbooks and family recipe collections because they were simple to prepare yet elegant enough for holiday trays and special gatherings. The dough is pressed into a jelly roll pan, brushed with beaten egg white, sprinkled with walnuts, and baked until lightly golden before being cut into neat diamond-shaped cookies while still warm. Their buttery flavor and delicate crunch make them a timeless addition to cookie assortments and afternoon coffee tables.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 2 sticks butter (softened)
- 1 tsp vanilla extract
- 1 egg (large, separated)
- ½ cup walnuts (finely chopped )
Instructions
Step 1: Prepare the Oven
- Preheat the oven to 275°F.
- Grease a 15½ × 10½-inch jelly roll pan.
Step 2: Make the Dough
- In a large mixing bowl, combine the flour, sugar, butter, vanilla, and egg yolk.
- Mix on low speed until blended.
- Increase to medium speed and beat until well combined.
Step 3: Press into Pan
- Pat the dough evenly into the prepared jelly roll pan.
Step 4: Add the Topping
- In a small cup, lightly beat the egg white with a fork.
- Using a pastry brush, lightly brush the beaten egg white over the dough.
- Sprinkle evenly with the chopped walnuts.
Step 5: Bake
- Bake for about 10 minutes, or until lightly golden.
Step 6: Cut and Cool
- Immediately after removing from the oven, cut into diamond shapes.
- Remove from the pan and cool completely on a wire rack.
Tips
- Toast the walnuts before chopping for extra flavor.
- Substitute pecans for a richer, buttery taste.
- Sprinkle coarse sugar over the top before baking for sparkle.
- Add ¼ tsp almond extract with the vanilla.
- Dip cooled cookies halfway in melted chocolate.
- Sprinkle with flaky sea salt for a sweet-salty finish.
- Use a pizza cutter for cleaner diamond shapes.
- Store in an airtight container for up to one week.
- Freeze baked cookies for up to three months.
Nutrition
Calories: 74kcalCarbohydrates: 7gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1.3gTrans Fat: 0.2gCholesterol: 15mgSodium: 33mgPotassium: 16mgFiber: 0.2gSugar: 4gVitamin A: 150IUCalcium: 5mgIron: 0.3mg