Toffee Studded Snickerdoodles

By mitzzy

Ingredients

• 1/2 cup (1 stick) butter or margarine, softened
• 1/2 cup shortening
• 1 cup plus 3 tablespoons sugar, divided
• 2 eggs
• 2-3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/3 cups (8-oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits
• 1 teaspoon ground cinnamon

Details

Servings 60

Preparation

Step 1

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.