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