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Makes about 3-1/2 Dozen Cookies 1 -1/4 cups granulated sugar 1 cup Butter Flavor Crisco all-vegetable shortening or 1 Butter Flavor Crisco stick 2 eggs 1/4 cup light corn syrup or regular pancake syrup 1 tablespoon vanilla 3 cups all-purpose flour (plus 4 tablespoons), divided 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 package (6 ounces) milk chocolate English toffee chips, divided Place sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla; beat until well blended and fluffy. Combine 3 cups flour, baking powder, baking soda and salt. Add gradually to shortening mixture, beating at low speed until well blended. Divide dough into 4 equal pieces; shape each into disk. Wrap with plastic wrap. Refrigerate 1 hour or until firm. Heat oven to 375ºF. Place sheets of foil on countertop for cooling cookies. Sprinkle about 1 tablespoon flour on large sheet of waxed paper. Place disk of dough on floured paper; flatten slightly with hands. Turn dough over; cover with another large sheet of waxed paper. Roll dough to 1/4-inch thickness. Remove top sheet of waxed paper. Sprinkle about 1/4 of toffee chips over dough. Roll lightly into dough. Cut out with floured star or round cookie cutter. Place 2 inches apart on ungreased baking sheet. Repeat with remaining dough and toffee chips. Bake one baking sheet at a time at 375ºF for 5 to 7 minutes or until cookies are lightly browned around edges. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. |
