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Cookie Recipes
Toffee Studded Snickerdoodles
About 5 dozen cookies

 

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> Ingredients

 

Ingredients:
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1/2 cup shortening
  • 1 cup plus 3 tablespoons sugar, divided
  • 2 eggs
  • 2-3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/3 cups (8 oz. package) Heath Bits 'O Brickle Almond Toffee Bits
  • 1 teaspoon ground cinnamon

Directions:

Preheat oven to 400F.

  1. Beat butter, shortening and 1 cup sugar in large bowl until fluffy. Add eggs; beat thoroughly.
  2. Stir together flour, cream of tartar, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in toffee bits.
  3. Stir together remaining 3 tablespoons sugar and cinnamon.
  4. Shape dough into 1-1/4-inch balls; roll in sugar-cinnamon mixture.
  5. Place on ungreased cookie sheet.
  6. Bake for 9 to 11 minutes or until lightly browned around edges.
  7. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

 
 
 
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