Tuesday, November 6, 2012

Sparkling Butter Toffee Cookies

1 c sugar
3/4 c butter, softened
1 egg
1 t vanilla
2 c all-purpose flour
1 1/2 t baking powder
1/4 t baking soda
1/2 c English or almond toffee bits

1. Heat oven to 350. Combine sugar through vanilla in large mixer bowl. Beat at a medium speed, scraping bowl, until creamy (1-2 minutes).
2. Add flour, baking powder, and baking soda; reduce speed to low. Beat until well mixed. Stir in toffee bits by hand.
3. Shape rounded teaspoonfuls of dough into 1 1/4" balls. Roll in sugar. Place 2" apart onto ungreased cookie sheet. Flatten each with bottom of glass into 2 1/4" circles. If glass sticks, dip glass into sugar.
4. Bake 10-12 minutes or until edges are lightly browned. Do not overbake. Let cool 2 minutes; remove from cookie sheet. Sprinkle with sugar while still warm.

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