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Toffee Pecan Drop Cookies

Source of Recipe

From "More from Magnolia" by Alyssa Torey


Recipe Introduction

"If you can't find the toffee pieces in your supermarket's baking section, you can substitute chopped Heath bar candy�but I love these cookies without any chocolate in them."

List of Ingredients

◦ 2 cups all-purpose flour
◦ 1 teaspoon baking soda
◦ � teaspoon salt
◦ 1 cup (2 sticks) butter
◦ � cup firmly packed light brown sugar
◦ � cup granulated sugar
◦ 1 large egg, at room temperature
◦ 1 � teaspoons vanilla extract
◦ 1 � cups coarsely chopped toasted pecans (see Note)
◦ 1 cup toffee pieces


Recipe

Preheat oven to 350 degrees.

In a small bowl, combine the flour, baking soda, and salt. Set aside.

In a large bowl, cream the butter with the sugars until smooth, about 2 minutes. Add the egg and vanilla, and beat well. Add the dry ingredients and mix thoroughly. Stir in the pecans and toffee. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 10 to 12 minutes, or until lightly golden.

Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely.

Makes 4 dozen cookies






❧ Note:
To toast the pecans, place on a baking sheet in a 350-degree oven for 15 minutes, or until lightly browned and fragrant.