Brickle Cookies Recipes

Steps:

• In a bowl, combine the dry cake mix, vegetable oil, egg and vanilla; mix well. Stir in pecans. Refrigerate for 1 hour or until firm enough to handle., Roll into 1-in. balls; dip top of each ball into toffee bits and set 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 3 minutes before removing to wire racks.

Steps:

• Heat oven to 350 degrees. Line a sheet pan or large cookie sheet with sides with heavy-duty aluminum foil. Arrange the crackers side by side in a single layer on the foil. In a small saucepan, melt the sugar and butter, stirring constantly until they bubble, about 2 to 3 minutes. Remove from heat and quickly stir in the vanilla. Pour evenly over the crackers and, using a spatula, spread to cover evenly.
• Bake immediately. After 7 minutes, remove the pan from the oven and sprinkle the chocolate chips evenly over the crackers. Return to the top rack of the oven and bake for 2 minutes more. Spread the chocolate evenly over the crackers with a clean spatula. Cool for 20 to 30 minutes before transferring the tray to the freezer. The next day, peel off the foil and break the brickle into pieces. Keep frozen or refrigerated.

Steps:

• In a large bowl, beat 1 cup sugar, powdered sugar, margarine and oil until blended. Add extract and eggs, blending well.
• Add flours, soda, cream of tartar and salt and mix well. Stir in almonds and brickle. Cover and refrigerate for 30 minutes.
• Shape tbsps. of dough into balls. Roll balls I granulated sugar. Place 4-inches apart on ungreased baking sheets.
• With fork dipped in sugar, flatten each in a crisscross pattern.
• Bake at 350 degrees for 12 to 18 minutes or until light and golden brown around edges.
• Cool one minute and remove from baking sheets. Cool completely on wire racks.

Steps:

• Heat oven to 350 degrees.
• Lightly grease cookie sheet.
• Beat butter, sugars, vanilla and salt in large bowl until blended.
• Add eggs, beat well.
• Stir together flour, baking soda, and cream of tartar.
• Gradually add to butter mixture, beating until blended.
• Stir in toffee bits.
• Drop by heaping teaspoonfuls onto prepared cookie sheet.
• Bake 8-10 minutes or until lightly browned. Cool slightly.

Steps:

• Preheat oven to 375°. Beat first 4 ingredients until blended. Beat in flour. Stir in toffee bits. Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets., Bake until edges are light brown and toffee bits begin to melt, 8-10 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a small heavy saucepan, melt butter over medium heat. Heat until golden brown, about 5 minutes, stirring constantly. Remove from heat; stir in confectioners' sugar, rum extract and enough milk to reach desired consistency. Spread over cookies.