BUTTER BRICKLE & PECAN COOKIES
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2 cups (4 sticks) unsalted butter
1 tsp vanilla extract
4 cups all-purpose flour
2 cups powdered sugar
1 bag Heath English toffee bits
2 cups chopped pecans
1. Melt butter in microwave or double boiler; stir in vanilla and cool completely.
2. In a large bowl, whisk together flour and sugar. Stir in butter mixture; add toffee bits and chopped pecans (mixture will be crumbly). Shape into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly.
3. Bake at 375° for 12 minutes, or until edges begin to brown.
Yield: 4 dozen
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"Light and flaky. Delicious!"
-San Diego, CA
