Toffee Crisps
Yield
5 servingsPrep
15 minCook
12 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
granulated |
|
| ½ | cup |
brown sugar
packed |
*
|
| ½ | cup |
butter
softened |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 6 | ounces |
almond brickle chips
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
granulated |
|
| 118 | ml |
brown sugar
packed |
*
|
| 118 | ml |
butter
softened |
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 532 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 173.4 | ml/g |
almond brickle chips
|
* |
Directions
Preheat oven to 375℉ (190℃) F; grease cookie sheets.
In a large bowl, beat the sugars and margarine until light and fluffy.
Add the vanilla extract and eggs; blend well.
Lightly spoon flour into measuring cup; level off.
Stir in the flour, baking powder, baking soda and salt; mix well.
Stir in the baking chips.
Drop the dough by rounded teaspoonfuls 2 inches apart onto the cookie sheets.
Bake for 8 to 12 minutes, or until light golden brown.
Immediately remove from the cookie sheets.
Cool completely.
