Toffee Crisps

Enjoy these delightfully crisp cookies made using almond brickle - perfect dessert to be served at any party. MORE+ LESS-

By Pillsbury Kitchens

August 20, 2010

Ingredients

cup sugar

1/2

cup firmly packed brown sugar

1/2

cup margarine or butter, softened

teaspoon vanilla

eggs

2 1/4

cups All Purpose Flour

teaspoon baking powder

1/2

teaspoon baking soda

1/2

teaspoon salt

(6-oz.) pkg. almond brickle baking chips

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1

Heat oven to 375°F. Spray cookie sheets with nonstick cooking spray.
2

In large bowl, beat sugar, brown sugar and margarine until light and fluffy. Add vanilla and eggs; blend well.
3

Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder, baking soda and salt; mix well. Stir in baking chips. Drop dough by rounded teaspoonfuls 2 inches apart onto spray-coated cookie sheets.
4

Bake at 375°F. for 8 to 12 minutes or until light golden brown. Immediately remove from cookie sheets. Cool completely.

For best results, store these cookies tightly covered.
BAKING POWDER AND BAKING SODA Baking powder is a combination of baking soda and an acid, such as cream of tartar. When mixed with liquids, baking powder releases carbon dioxide gas bubbles, causing breads, cakes and cookies to rise. The most common kind of baking powder is called double-acting, which begins releasing gas bubbles as soon as it becomes wet and releases still more when it is exposed to oven heat. To determine if baking powder is still active, add 1 teaspoon to 1/3 cup of hot water. If it bubbles vigorously, it will give good leavening results. Baking soda is used when an acidic ingredient such as buttermilk, yogurt or molasses is also being used in a recipe. When baking soda and the acidic ingredient combine, carbon dioxide is produced, causing the dough to rise. Because baking soda reats immediately when moistened, recipes using baking soda should be baked immediately.