Toffee Studded Snickerdoodles Recipes

Steps:

• Heat oven to 400. Beat butter, shortening and 1 cup sugar in bowl until light and fluffy add eggs beat thoroughly. Add vanilla extract. In a seperate bowl stir together flour, cream of tartar, baking soda and salt. Gradually add the flour mixture to the butter mixture beating until blended and then stir in toffee bits.
• In a seperate bowl stir together 3 tbsp sugar and 1 tsp cinnamon.
• Shape cookies into 1 1/4 inch balls and roll in cinnamon and sugar mixture. Place on ungreased cookie sheets for 9-11 minutes. Cook until slightly brown around the edges. Cool overnight for the best flavour.

Steps:

• Preheat oven to 400 degrees.
• Beat butter, shortening and 1 cup sugar in a large bowl until 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.
• In a small bowl, mix 3 tablespoons sugar and the cinnamon together.
• Shape cookie dough into 1 1/4 inch balls, roll in sugar-cinnamon mixture.
• Set onto cookie sheet and bake 9 to 11 minutes or until lightly browned around the edges.
• Cool slightly then remove from cookie sheet.

Steps:

• 1. Heat oven to 400°F. 2. Beat butter, shortening and 1 cup sugar in large bowl until 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. 3. 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. 4. 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.

Steps:

• 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.

Steps:

• 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.

Steps:

• 1. pre heat oven to 375*f (2.)Beat butter,shortening,and 1cup suger in bowel until fluffy,Add eggs,beat thoroughly.Stir together flour,cream of tartar.baking soda&salt;gradually add to butter mixture.beating until well blended.
• 2. Stir in toffee bits.(3)Stir togeather remaining 3Tabls of sugar and cinnamon mixture,shape dough into 1 1/2-inch balls roll in cinnamon&sugar mixture. place on ungreased cookie sheets.
• 3. (4)Bake 9-11 minutes or until lightly browned around edges.cool 1 minute;then remove from cookie sheets to wire racks. Cool completely

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• Open cookie mix; remove cinnamon-sugar packet, and reserve 2 teaspoons for topping.
• In large bowl, beat cookie mix, cake mix, melted butter, eggs and remaining cinnamon-sugar mixture with electric mixer on low speed 30 seconds. Beat on medium speed about 1 minute or until blended. Stir in 1/4 cup of the toffee bits. Spread evenly in pan.
• Bake 32 to 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 1/2 hours.
• Spread frosting on top of bar. Sprinkle reserved 2 teaspoons cinnamon-sugar mixture and remaining toffee bits over top. Cut into 6 rows by 4 rows. Store loosely covered in single layer at room temperature.