No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice of cooks present the wisdom of cookbook writers.
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SPARKLING BUTTER TOFFEE COOKIES |
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cup sugar ¾ cup butter, softened 1 egg 1 teaspoon vanilla 2 cups all-purpose flour 1½ teaspoon baking powder ¼ baking soda ½ cup English or almond toffee bits Sugar Heat
oven to 350°. Combine sugar, butter, egg and vanilla in large bowl. Beat
at medium speed, scraping bowl often, until creamy { 1 to 2 minutes }. Add
flour, baking powder and baking soda; reduce speed to low. Beat until well
mixed. Stir in toffee bits by hand with a spoon.Shape
rounded tablespoon of dough into 1¼-inch balls.Roll in sugar. Place 2 inches apart onto ungreased cookie sheet. Flatten each ball with the bottom of a glass to 2¼-inch circles { if the glass sticks, dip the glass in sugar. } Bake
for 10 to 12 minutes or until edges are lightly browned. { Do not over
bake } Let cool 2 minutes; remove from cookie sheet onto a wire rack. Sprinkle
with sugar while warm.High
Altitude: Reduce sugar to ¼ cup. Increase baking time to 11 to 13 minutes.
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 The Lighter Side; substitute margarine for butter. |
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Copyright ©
Glenda's Attic
All Rights Reserved
May 27, 2008