Sparkling Butter Toffee Cookies
1 cup sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup English or almond toffee bits
Heat oven to 350̊F.
Combine sugar, butter, egg and vanilla in large mixer bowl.
Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
Add flour, baking powder and baking soda; reduce speed to low.
Beat until well mixed (1 to 2 minutes).
Stir in toffee bits by hand.
Shape dough into 1-inch balls.
Roll in sugar.
Place 2 inches apart onto ungreased cookie sheet.
Flatten each with bottom of glass to 1 1/2-inch circles. (If glass sticks, dip glass in sugar.)
Bake for 9 to 11 minutes or until edges are just lightly browned. (DO NOT OVER BAKE.) Sprinkle with sugar while warm. Cool completely.
Note: English toffee bits and chips are available in the baking section of large supermarkets. (I used Heath Bar bits instead)