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Prep Time: 15 Minutes Cook Time: 9 Minutes |
Ready In: 24 Minutes Servings: 4 |
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This is an old-fashioned cookie. It's delicious with miniature chocolate chips or coconut in place of the toffee bits. Diabetic Exchanges: 1 starch and 1 fat. I have not tried this recipe, but I'm posting for safe keeping. Ingredients:
2 tablespoons butter, softened |
2 tablespoons shortening |
1 cup packed brown sugar |
1 egg |
1 teaspoon vanilla extract |
1 1/2 cups all purpose flour |
3/4 teaspoon baking soda |
3/4 teaspoon cream of tartar |
1/4 teaspoon salt |
1/4 cup english toffee bits or 1/4 cup almond brickle chips |
1/4 cup finely chopped pecans |
Directions:
1. In a mixing bowl, cream the butter, shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to creamed mixture. Stir in toffee bits and pecans. Shape into a 10-inch roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm.
2. Unwrap dough and cut into 1/2-inch slices. Place 2-inch apart on baking sheets coated with nonstick cooking spray. Bake at 375 for 9-11 minutes or until lightly browned. Cool for 1-2 minutes before removing from pans to wire racks.
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