Believe me, I was a little skeptical on these based on the raw dough. But, bake them – they are some of the best cookies. I love snickerdoodles – ever since Erin and I made them back in the Durham apt. They are so good and just sugary. These are even better. When the toffee pieces melt – they taste like brown sugar (which we all know I love).
So, try these! These came out of Hershey’s Decadent Delights (Thanks Joneses)
1 stick unsalted butter, softened
1/2 cup shortening (regular crisco)
1 cup sugar
2 3/4 cup flour
2 tsp (scant) cream of tartar
1 tsp baking soda
1/4 tsp salt
1 bag Heath bits (toffee pieces)
1/4 cup sugar
1 tsp cinnamon
Cream butter, shortening. Add sugar. Add eggs one at a time. Blend dry ingredients and add to the creamed mixture. Fold in toffee pieces. Scoop and roll in mixture of sugar and cinnamon. Bake on ungreased cookie sheet at 400 for 9 1/2 minutes. Cool on rack!
AMAZING warm. Taking them tomorrow to a member meeting at Sojourn!