Brickle Drop Cookies – so good!!!
While I was looking through the baking shelf of supplies to see what was up there I found this bag of Heath English Toffee Bits – what better to make then a batch of cookies.
I mainly used the recipe on the back of the bag but had a couple minor changes to it.
Brickle Almond Drop Cookies
1/2 cup butter
1/2 cup shortening
1 cup packed brown sugar
1 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
2 1/2 cups white flour
1 cup whole wheat flour (you can have all white – I like to fool myself into thinking they are somewhat healthy)
2 teaspoons baking soda
2 teaspoons cream of tarter
1 package Heath English Toffee Bits
1 cup chopped finely almonds
Heat oven to 350 degrees and grease cookie sheets – makes 4 to 6 dozen depending on size.
Beat the butter and shortening and add in sugars and eggs, vanilla and salt until well blended. Then add the dry ingredients and mix well. Then blend in the chips and nuts.
Drop by large teaspoonful or cookie scoop. Bake for 10 minutes. Leave cookies to cool on trays for about 4 minutes and then put on a wire rack. Cookies will get a crinkly top and be a little chewy.
This is just a sampling I think I must have had 4 or more shortly after I made them! After eating these I am thinking that the shortening could be replaced with peanut butter – I will have to try that next time.