This is an old-fashioned cookie. It’s delicious with miniature chocolate chips or coconut in place of the toffee bits. Diabetic Exchanges: 1 starch and 1 fat. This came from Taste Of Home Cooking For 2. I have not tried this recipe, but I’m posting for safe keeping.
Ingredients: [‘butter’, ‘shortening’, ‘brown sugar’, ‘egg’, ‘vanilla extract’, ‘flour’, ‘baking soda’, ‘cream of tartar’, ‘salt’, ‘english toffee bits’, ‘pecans’]
Quantity of Ingredients: [“2 tablespoons butter, softened “,”2 tablespoons shortening”,”1 cup packed brown sugar”,”1 egg”,”1 teaspoon vanilla extract”,”1 1/2 cups all purpose flour”,”3/4 teaspoon baking soda”,”3/4 teaspoon cream of tartar”,”1/4 teaspoon salt”,”1/4 cup English toffee bits or 1/4 cup almond brickle chips”,”1/4 cup finely chopped pecans”]
Number of Servings: 12
Steps: [‘In a mixing bowl, cream the butter, shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to creamed mixture. Stir in toffee bits and pecans. Shape into a 10-inch roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm.’, ‘Unwrap dough and cut into 1/2-inch slices. Place 2-inch apart on baking sheets coated with nonstick cooking spray. Bake at 375 for 9-11 minutes or until lightly browned. Cool for 1-2 minutes before removing from pans to wire racks.’]