Toffee Crisps

1 c Granulated sugar

1/2 c Brown sugar, packed

1/2 c Butter or margarine;

-softened 1 ts Vanilla extract

2 Eggs

2 1/4 c All-purpose flour; or

-unbleached 1 ts Baking powder

1/2 ts Baking soda

1/2 ts Salt

6 oz Almond brickle baking chips

Recipe by: Pillsbury, Cookies, Brownies & Bars, 1991 Preheat oven to 375 degrees; grease cookie sheets. In a large bowl, beat the sugars and margarine until light and fluffy. Add the vanilla extract and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in the flour, baking powder, baking soda and salt; mix well. Stir in the baking chips. Drop the dough by rounded teaspoonfuls 2 inches apart onto the cookie sheets. Bake for 8 to 12 minutes, or until light golden brown. Immediately remove from the cookie sheets. Cool completely. Makes 5 to 6 dozen. Penny Halsey (ATBN65B). Nutrition Analysis: 60 calories, 1g protein, 9g carbohydrate, 2g fat, 6mg cholesterol, 45mg sodium.
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