13 January 2011

Snickerdoodles with Brickle

Snickerdoodles cooling
I've made Snickerdoodles a few time and always like this recipe - they bake out thin and crisp and are a favorite at our house. I've seen versions of Snickerdoodles and while some ingredients change, most of the basic recipes are very similar, with the only real change in the ratios is typically the amount of granulated sugar in the cookie and the ratio of sugar to cinnamon in the mix in which you roll the cookie dough.
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
2 eggs
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

Cookie Jar
Preheat oven to 400°F.
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.

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