Butter Toffee Cookies

contributed by Carrie-Nell Jessop

1 cup sugar

3/4 cup butter, softened

1  Egg

1 teaspoon vanilla

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 cup toffee bits

extra sugar for sprinkling/rolling


Heat oven to 350°F. Combine sugar, butter, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed. Stir in toffee bits. Shape rounded tablespoonfuls of dough into 1 1/4-inch balls. Roll in sugar. Place 2 inches apart onto ungreased cookie sheet. Flatten each with bottom of glass to 2 1/4-inch circles. (If glass sticks, dip glass in sugar.) Bake for 10 to 12 minutes or until edges are lightly browned. (DO NOT OVERBAKE.) Sprinkle with sugar while warm. Cool completely. *

Carrie-Nell’s notes: I didn’t sprinkle with sugar once they were out of the oven.  There’s already a sort of bland, sweetness to them – which is why I drizzled with melted semi-sweet chocolate and more toffee – to add more bland sweetness with more sugar would have been over-kill, in my opinion.  🙂:)  But the chocolate and toffee made the flavor a lot better.


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