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Snickerdoodles with a Twist

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Level: Easy

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Description

Snickerdoodles is one of my favorite cookies, but I thought I would shake it up a bit and add some Heath toffee bits to give it some flair.

Ingredients

  • FOR THE COOKIES:
  • 1 cup Butter, Softened
  • 1 cup Granulated Sugar
  • 2 whole Eggs
  • 2-¾ cups All-purpose Flour
  • 2 teaspoons Cream Of Tartar
  • 1 teaspoon Baking Soda
  • ¼ teaspoons Salt
  • 1-¾ cup Heath Cooking Pieces
  • FOR ROLLING THE COOKIES:
  • 3 Tablespoons Granulated Sugar
  • 1 teaspoon Ground Cinnamon

Preparation

For the cookies, beat butter and sugar in a large bowl until light and fluffy. Add eggs; beat thoroughly. Stir together flour, cream of tartar, baking soda and salt. Gradually add flour mixture to the butter mixture, beating until well blended. Stir in the toffee bits.

Chill cookie dough for 30 minutes in the refrigerator. Heat oven to 400ºF.

Stir together the sugar and cinnamon for rolling the cookies. 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 the edges. Cool slightly; remove from cookie sheet to a wire rack. Cool completely. Makes about 5 dozen 2-inch cookies.

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