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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is an adopted recipe that I haven't yet tried. The original chef comments: My cousin JoAnn makes cookies better than anyone I know. (I'll bet even better than you!) When she comes to visit, she always brings a giant tupperware container full of freshly baked cookies. These are my favorite! Ingredients:
1 cup butter or 1 cup margarine, softened |
1 cup brown sugar, firmly packed |
1/2 cup sugar |
2 large eggs |
2 teaspoons vanilla extract |
2 1/2 cups all-purpose flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 1/2 cups english toffee bits or 1 1/2 cups almond brickle chips |
2/3 cup butter, softened |
4 cups confectioners' sugar |
1 teaspoon vanilla |
3 -5 tablespoons half-and-half cream or 3 -5 tablespoons milk |
Directions:
1. Cream butter and sugars; add eggs and vanilla.
2. Combine dry ingredients and mix into butter/sugar mixture.
3. Stir in toffee bits.
4. Drop by teaspoon onto parchment-lined baking sheet.
5. Bake at 350° for 10 minutes or until firm (do not brown).
6. Cool on a rack and make little cookie sandwiches with the frosting.
7. FROSTING-.
8. Cream butter and add sugar and vanilla.
9. Add milk to reach spreading consistency.
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