Preparation Time: 45 minutes
Makes: 48 cookies
Topping½ cup (125 mL) Redpath® Dark Brown Sugar, packed¼ tsp (1 mL) each of ground ginger and cinnamonCookies1 cup (250 mL) Crisco®All-Vegetable Shortening1 cup (250 mL) Redpath® Dark Brown Sugar, packed1 (1) egg1 tsp (5 mL) vanilla2 cups (500 mL) Robin Hood® Nutri Flour Blend1 tsp (5 mL) baking soda1 tsp (5 mL) cinnamon1 tsp (5 mL) ground ginger1/4 tsp (1 mL) nutmeg1 pkg (200 g) Chipits®* Skor®* Toffee Bits
1. Preheat oven to 350ºF (180ºC). Line baking sheets with parchment paper.2. Topping: Combine ingredients for topping in a shallow dish. Reserve.3. Cookies: Beat shortening and brown sugar until well combined. Add egg and vanilla. Beat well. Add next 5 ingredients, mixing until incorporated. Mix in toffee bits.4. Roll dough into 1” (2.5 cm) balls, don’t flatten. Roll in topping. Place on prepared baking sheets, about 2” (5 cm) apart.5. Bake in preheated oven 12-14 minutes or until set. Serve at room temperature.
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