Recipe: Toffee Crisps (using almond brickle baking chips, Pillsbury recipe)

TOFFEE CRISPS

2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
1 cup almond brickle baking chips

Heat oven to 375 degrees F. Spray cookie sheets with nonstick cooking spray.

Combine flour, baking powder, baking soda and salt; set aside.

In large bowl, combine butter and sugars; beat until light and fluffy. Add vanilla and eggs; blend well. Stir in flour mixture. Stir in brickle chips. Drop by rounded teaspoonfuls 2-inches apart onto prepared cookie sheets.

Bake for 8-12 minutes or until light golden brown. Immediately remove from cookie sheets and place on rack to cool.

Makes 6 dozen cookies
Source: Recipe booklet: Pillsbury Best Cookies Cookbook