|
Note: When measuring brown sugar,
crumble it between your fingers for uniform texture. Be sure to pack the brown
sugar firmly in the jar to prevent the baking mix from sifting down through it.
|
|
Crunchy Toffee Cookies
2/3 C. toffee chips
1/2 C. chopped pecans, toasted and cooled completely
1/2 C. packed dark brown sugar
1 C. buttermilk biscuit and baking mix
1/2 C. packed light brown sugar
1 C. buttermilk biscuit and baking mix
Instructions for layering ingredients:
In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order
listed. If there is any space left after adding the last ingredient, add more
baking chips, dried fruits or nuts to fill the jar.
Make a gift card to attach as follows:
Empty contents of jar into medium bowl. Stir in 1 stick of butter or margarine,
melted; 1 egg, and 1 t. vanilla until well combined.
Shape into 1-inch balls. Place on baking sheets coated with cooking spray. Bake
at 375°F. for 10 to 12 minutes or until
cookies are light golden brown.
Makes 2-1/2 dozen cookies
|
|
