Toffee Studded Snickerdoodles Recipe

Ingredients
<br>- 1/2 cup butter, softened
<br>- 1/2 cup shortening
<br>- 1 cup white sugar
<br>- 2 eggs
<br>- 2 3/4 cups all-purpose flour
<br>- 2 teaspoons cream of tartar
<br>- 1 teaspoon baking soda
<br>- 1/4 teaspoon salt
<br>- 1 3/4 cups SKORĀ® English Toffee Bits
<br>- 3 tablespoons white sugar
<br>- 1 teaspoon ground cinnamon
<br><p></p>Directions
<br>step 1: Heat oven to 400 F.
<br>step 2: Beat butter, shortening and 1 cup sugar in large bowl until light and fluffy.  Add eggs; beat thoroughly.  Stir together flour, cream of tartar, baking soda and salt; gradually add to butter mixture, beating until well blended.  Stir in toffee bits.
<br>step 3: Stir together remaining 3 tablespoons sugar and cinnamon.  Shape dough into 1-1/4-inch balls; roll in sugar-cinnamon mixture.  Place on ungreased cookie sheet.
<br>step 4: Bake 9 to 11 minutes or until lightly browned around edges.  Cool slightly; remove from cookie sheet to wire rack.  Cool completely.  About 5 dozen cookies.
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Ingredients
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 cup white sugar
- 2 eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups SKORĀ® English Toffee Bits
- 3 tablespoons white sugar
- 1 teaspoon ground cinnamon

Directions
step 1: Heat oven to 400 F.
step 2: Beat butter, shortening and 1 cup sugar in large bowl until light and fluffy. Add eggs; beat thoroughly. Stir together flour, cream of tartar, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in toffee bits.
step 3: Stir together remaining 3 tablespoons sugar and cinnamon. Shape dough into 1-1/4-inch balls; roll in sugar-cinnamon mixture. Place on ungreased cookie sheet.
step 4: Bake 9 to 11 minutes or until lightly browned around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

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