Snickerdoodles With A Twist

Name: Snickerdoodles With A Twist
Ingredients: FOR THE COOKIES:; 1 cup Butter, Softened; 1 cup Granulated Sugar; 2 whole Eggs; 2-3/4 cups All-purpose Flour; 2 teaspoons Cream Of Tartar; 1 teaspoon Baking Soda; 1/4 teaspoons Salt; 1-3/4 cup Heath Cooking Pieces; FOR ROLLING THE COOKIES:; 3 Tablespoons Granulated Sugar; 1 teaspoon Ground Cinnamon

12 ingredients

4 steps

Ingredients

FOR THE COOKIES:
1 cup Butter, Softened
1 cup Granulated Sugar
2 whole Eggs
2-3/4 cups All-purpose Flour
2 teaspoons Cream Of Tartar
1 teaspoon Baking Soda
1/4 teaspoons Salt
1-3/4 cup Heath Cooking Pieces
FOR ROLLING THE COOKIES:
3 Tablespoons Granulated Sugar
1 teaspoon Ground Cinnamon

Directions

1

For the cookies, beat butter and sugar in a large bowl until light and fluffy. Add eggs; beat thoroughly. Stir together flour, cream of tartar, baking soda and salt. Gradually add flour mixture to the butter mixture, beating until well blended. Stir in the toffee bits.
2

Chill cookie dough for 30 minutes in the refrigerator. Heat oven to 400°F.
3

Stir together the sugar and cinnamon for rolling the cookies. Shape dough into 1-1/4-inch balls; roll in sugar-cinnamon mixture. Place on ungreased cookie sheet.
4

Bake 9 to 11 minutes or until lightly browned around the edges. Cool slightly; remove from cookie sheet to a wire rack. Cool completely. Makes about 5 dozen 2-inch cookies.