Spiced Toffee Chippers
Prep time:
Baking time:
Makes:
48 cookies
Freezing:
excellent
Ingredients:
Topping
½ cup
(125 mL)
brown sugar, packed
¼ tsp
(1 mL)
each of ginger and cinnamon
Cookies
1 cup
(250 mL)
All Vegetable Shortening
1 cup
(250 mL)
brown sugar, packed
1
egg
1 tsp
(5 mL)
vanilla extract
2 cups
(500 mL)
Five Roses® All Purpose Bleached White Flour
1 tsp
(5 mL)
baking soda
1 tsp
(5 mL)
cinnamon
1 tsp
(5 mL)
ginger
1/4 tsp
(1 mL)
nutmeg
1 pkg
(200 g)
toffee bits
Directions:
- Preheat oven to 350ºF (180ºC). Line baking sheets with parchment paper.
- Topping: Combine ingredients for topping in a shallow dish. Reserve.
- 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.
- Roll dough into 1” (2.5 cm) balls, don’t flatten. Roll in topping. Place on prepared baking sheets, about 2” (5 cm) apart.
- Bake in preheated oven for 12 to 14 minutes or until set. Serve at room temperature.