Name: Toffee Snickerdoodles
Ingredients: 1 stick unsalted butter, softened; 1/2 c. shortening; 1-1/3 c. sugar , divided; 2 eggs; 2-3/4 c. all-purpose flour; 2 tsp. cream of tartar; 1 tsp. baking soda; 1/4 tsp. salt; 1-1/3 c. (8-oz. pkg.) HEATH BITS ‘O BRICKLE Toffee Bits; 2 tsp. ground cinnamon

Ingredients

Scale

1 stick unsalted butter, softened
1/2 c. shortening
1–1/3 c. sugar , divided
2 eggs
2–3/4 c. all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
1–1/3 c. (8-oz. pkg.) HEATH BITS ‘O BRICKLE Toffee Bits
2 tsp. ground cinnamon

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Instructions

Heat oven to 400°F.
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.
Stir together remaining 1/3 cup sugar and cinnamon. Shape dough into 1-1/4-inch balls; roll in sugar-cinnamon mixture. Place on ungreased cookie sheet.
Bake 9 to 11 minutes or until lightly browned around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 5 dozen cookies.