Wednesday, December 28, 2011
Toffee Studded Snickerdoodles
1/2 cup (1 stick) butter or margarine, softened
1/2 cup shortening
1-1/3 cups sugar, divided
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. pkg.) HEATH BITS 'O BRICKLE Toffee Bits
2 teaspoons ground cinnamon
Heat oven to 400°F.
Beat butter, shortening and 1 cup sugar in large bowl until fluffy. Add eggs; beat thoroughly. Stir together flour, cream of tartar, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in toffee bits.
Stir together remaining 1/3 cup sugar and cinnamon. Shape dough into 1-1/4-inch balls; roll in sugar-cinnamon mixture. Place on ungreased cookie sheet.
Bake 9 to 11 minutes or until lightly browned around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.