Toffee Crisps

Name: Toffee Crisps
Ingredients: 1/2 cup (1/4 lb.) butter or margarine; 1 cup granulated sugar; 1/2 cup firmly packed brown sugar; 2 large eggs; 1 1/2 teaspoons vanilla; 2 1/4 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

10 ingredients

9 steps

Ingredients

1/2 cup (1/4 lb.) butter or margarine
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 large eggs
1 1/2 teaspoons vanilla
2 1/4 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

Directions

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.
9

Nutritional analysis per cookie.