Saturday, June 26, 2010

Heath Toffee Cookies

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup butter flavor Crisco
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 bag Heath Bits O' Brickle Toffee Bits
1 4 oz bar Ghiradelli 60% Cacao bittersweet chocolate, chopped
1/2 cup chopped pecans

1 Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine Heath pieces, chopped chocolate and chopped walnuts. Set aside.
2 Cream the shortening and sugar and continue to beat until light and fluffy (a couple minutes). Beat in eggs one at a time, and vanilla.
3 Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended.
4 Preheat oven to 350°F. On cookie sheets lined with parchment paper or Silpat, spoon out the cookie dough in small 1-1½ inch diameter balls. Place dough balls 3 inches away from each other on the cookie sheets.
5 Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely.
Makes about 4 dozen cookies.

Notes: If you use butter instead of shortening, chill dough for a couple of hours. The cookies still may spread a good deal.


Post a Comment

<< Home