Everyone's favorite snickerdoodles made even better with the addition of toffee bits.
INGREDIENTS (for 6 servings):
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 cup white sugar
- 2 eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups SKOR® English Toffee Bits
-
- 3 tablespoons white sugar
- 1 teaspoon ground cinnamon
PREPARATION:
Heat oven to 400 F.
Beat butter, shortening and 1 cup sugar in large bowl until light and fluffy. Add eggs; beat thoroughly. Stir together flour, cream of tartar, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in toffee bits.
Stir together remaining 3 tablespoons sugar and cinnamon. Shape dough into 1-1/4-inch balls; roll in sugar-cinnamon mixture. Place on ungreased cookie sheet.
Bake 9 to 11 minutes or until lightly browned around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.