Friday, May 6, 2011
Hershey's Heath Brickle Drop Cookies
Brickle Drop Cookies
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon vanilla extract
½ teaspoon salt
3 ½ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
1 1/3 cups (8 oz package) Heath Bits-O-Brickle Toffee Bits
Heat oven 350 degrees. Lightly grease cookie sheet.
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.
Recipe by Hershey’s Heath English Toffee Bits
Cookies baked by Shawnette Lewis
Photo taken by ShirleyAnn Pearman