|Snickerdoodles ready for the oven|
I read a recipe for Snickerdoodles at Cookie Madness last week that added on my, and MotH's, favorite ingredients and one that you don't see too terribly often in cookie recipes - or at least not often, enough for me - Heath Bits o'Brickle. Simple add an 8 oz. bag to your Snickerdoodle recipe and you're off. These are great cookies and went, over very well at home and at the office.
Snickerdoddles with Brickle
Yield: 5 dozen (or so)
2-3/4 c all-purpose flour
2 t cream of tartar
1 t baking soda
1/4 t salt
1/2 c unsalted butter, softened
1/2 cup shortening
1-1/2 c granulated sugar
1 t vanilla extract
1-1/3 cups (8-oz. pkg.) Heath Bits 'O Brickle Toffee Bits (from an idea from Cookie Madness)
1/4 c granulated sugar
2 t cinnamon
Stir together flour, cream of tartar, baking soda and salt in a bowl.
Cream together butter, shortening and 1-1/2 cups sugar in large bowl until fluffy. Add eggs one at a time; beat thoroughly. Add vanilla. Gradually add flour mixture to butter mixture, beating until well blended. Stir in toffee bits.
Stir together remaining 1/4 cup sugar and cinnamon in a bowl. Shape dough into 1-1/4-inch balls; roll in sugar-cinnamon mixture. Place on parchment-lined cookie sheet. Bake 9 to 11 minutes or until lightly browned around edges. Cool slightly; remove from cookie sheet to wire rack. Cookies will be puffed when removed but will flatten when cool. Cool completely. About 5 dozen cookies.