Title: Toffee Crisps
Categories: Cookies
Yield: 60 servings
1 c Granulated sugar
1/2 c Brown sugar, packed
1/2 c Butter or margarine;
-softened
1 ts Vanilla extract
2 Eggs
2 1/4 c All-purpose flour; or
-unbleached
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
6 oz Almond brickle baking chips
Recipe by: Pillsbury, Cookies, Brownies & Bars, 1991
Preheat oven to 375 degrees; grease cookie sheets. In a large bowl,
beat the sugars and margarine until light and fluffy. Add the vanilla
extract and eggs; blend well. Lightly spoon flour into measuring cup; level
off. Stir in the flour, baking powder, baking soda and salt; mix well.
Stir in the baking chips. Drop the dough by rounded teaspoonfuls 2 inches
apart onto the cookie sheets. Bake for 8 to 12 minutes, or until light
golden brown. Immediately remove from the cookie sheets. Cool completely.
Makes 5 to 6 dozen.
Penny Halsey (ATBN65B). Nutrition Analysis: 60 calories, 1g protein, 9g
carbohydrate, 2g fat, 6mg cholesterol, 45mg sodium.
