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Crisp but chewy butter
cookie...
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1 cup |
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granulated
sugar |
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¾ cup |
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butter,
softened |
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1 large |
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egg |
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1 tsp |
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vanilla
extract |
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2 cups |
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all-purpose
flour |
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1½ tsp |
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baking
powder |
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¼ tsp |
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baking soda |
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½ cup |
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toffee bits |
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additional
sugar for rolling |
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1 |
Heat oven to 350°F.
Line cookie sheets with parchment paper (or leave them
ungreased). |
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2 |
Combine sugar,
butter, egg and vanilla in a large bowl. Beat at medium
speed, scraping bowl often until creamy. |
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3 |
In a small bowl,
whisk together flour, baking powder and baking soda. Add
to wet mixture and beat until well mixed. Stir in toffee
bits by hand. |
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4 |
Shape dough into
1-inch balls. Roll in sugar. Place 2-inches apart onto
prepared cookie sheets. Flatten each with bottom of
glass to 1½-inch circles (if glass sticks, dip in
sugar). Cookies may also be flattened with a fork in a
crisscross pattern. |
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5 |
Bake 9 to 11 minutes
or until edges are just lightly browned. Do not overbake.
Sprinkle with additional sugar while warm. Cool
completely. |
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Yield: About 3 dozen |
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Cooking Tips |
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*Great cookie for shipping-
it travels well. |
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**Toffee bits are available
in most market's baking aisles (near the chocolate chips). |
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**To really make these
cookies sparkly, use "Bright White Sparkling Sugar"- which can
be found in cooking supply stores. |
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Recipe Source |
| Modified
from Landolakes |