SPARKLING BUTTER TOFFEE COOKIES 
1 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. Makes about 2 doz.
High Altitude: Reduce sugar to ¼ cup. Increase baking time to 11 to 13 minutes.
The Lighter Side;
substitute margarine for butter.