Toffee Crisps
Source of Recipe
Ruby Roethler
List of Ingredients
1/2 cup (1/4 lb.) butter or margarine
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 large eggs
11/2 teaspoons vanilla
21/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 bag (7.5 oz.) almond brickle or toffee bits or about 1 cup (6 oz.) chopped chocolate-covered toffee candy bars
Recipe
1. Cut the butter into chunks and put in a large bowl; add granulated and brown sugars. Beat with a mixer to blend, then beat on high speed until the mixture is fluffy.
2. Add eggs and vanilla; beat to blend.
3. Add flour, baking powder, baking soda, and salt. Mix on slow speed to incorporate dry ingredients, then beat on medium speed until well blended.
4. Stir in almond brickle.
5. Drop cookie dough in rounded teaspoon portions about 2 inches apart on oiled or nonstick baking sheets.
6. Bake in a 375° oven until golden brown, 8 to 10 minutes (if using one oven, alternate pan positions after 4 to 5 minutes).
7. Cool about 2 minutes on pan. With a wide spatula, transfer cookies to racks to cool.
8. Serve, or store airtight at once for up to 3 days. Freeze to store longer.
Per cookie: 67 cal., 37% (25 cal.) from fat; 0.6 g protein; 2.8 g fat (1.2 g sat.); 9.8 g carbo (0.2 g fiber); 69 mg sodium; 11 mg chol.
YIELD: 5 1/2 Dozen
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