BRICKLE DROP COOKIES RECIPE - (4.4/5)
Provided by mytastytreasures
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Beat butter, granulated sugar, brown sugar, 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 teaspoons onto prepared cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove to wire rack. Cool completely. About 6 dozen cookies.
BUTTER BRICKLE COOKIES
Make and share this Butter Brickle Cookies recipe from Food.com.
Provided by byZula
Categories Dessert
Time 58m
Yield 4 dozen
Number Of Ingredients 13
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.
BRICKLE DROP COOKIES
Make and share this Brickle Drop Cookies recipe from Food.com.
Provided by nranger7
Categories Drop Cookies
Time 1h15m
Yield 6 dozen
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1047.5, Fat 46, SaturatedFat 27.4, Cholesterol 207.1, Sodium 1002.4, Carbohydrate 148.9, Fiber 2.5, Sugar 91.7, Protein 12.2
SALTINE CRACKER BRICKLE
In December 2009, The New York Times asked readers to send photos and recipes of their favorite holiday cookies. About 100 people answered the call, and this one, from Kelly Mahoney in Boulder, Col. was one of the 35 recipes chosen for online publication. It's got just five ingredients - Saltines, sugar, butter, vanilla and chocolate chips - and it comes together in about 20 minutes, so you can satisfy those salty-sweet cravings in a snap. It also works with salted matzo.
Provided by The New York Times
Categories easy, quick, candies, cookies and bars, dessert
Time 20m
Yield About 2 pounds
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 20 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 12 grams, Sodium 80 milligrams, Sugar 27 grams, TransFat 0 grams
BRICKLE COOKIES
The only problem with these cookies is that once you eat one, you want more.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield About 1-1/2 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 298 calories, Fat 18g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 261mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
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- Stir together flour, baking soda and salt; set aside. Beat butter, granulated sugar, brown sugar and vanilla in a large bowl until well blended. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in toffee bits.
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- In your mixer cream butter until fluffy, about 2 minutes. Add in sugars and vanilla, mix well. Add in eggs, mix until combined. Gradually add in flour mixture, mixing until incorporated. Fold in toffee bits.
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