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English Toffee Cookies
(Makes 10 dozen cookies)
1 cup softened butter
1 cup shortening
1 pound box brown sugar
2/3 cup granulated sugar
3 eggs
2/3 cup undiluted Carnation Evaporated Milk
1 tablespoon vanilla
5 cups sifted flour
2 teaspoons baking powder
1 1/2 teaspoons salt
2 teaspoons soda
2 cups (about 11 oz.) coarsely chopped English toffee candy bars
Cream butter, shortening and sugars until smooth. Add eggs, Carnation and vanilla; mix well. Sift flour, baking powder, salt and soda together. Gradually add flour mixture to Carnation mixture; beat constantly on low speed. Scrape sides of bowl frequently. Stir in chopped candy bars. Drop rounded teaspoons of dough on ungreased cookie sheets. Bake in moderate oven (375°F.) 10-13 minutes, or until cookies are golden brown. Allow baked cookies to cool 2-3 minutes before removing from pan. When cookies are cool, frost with chocolate or vanilla icing, if desired.
(Makes 10 dozen cookies)
1 cup softened butter
1 cup shortening
1 pound box brown sugar
2/3 cup granulated sugar
3 eggs
2/3 cup undiluted Carnation Evaporated Milk
1 tablespoon vanilla
5 cups sifted flour
2 teaspoons baking powder
1 1/2 teaspoons salt
2 teaspoons soda
2 cups (about 11 oz.) coarsely chopped English toffee candy bars
Cream butter, shortening and sugars until smooth. Add eggs, Carnation and vanilla; mix well. Sift flour, baking powder, salt and soda together. Gradually add flour mixture to Carnation mixture; beat constantly on low speed. Scrape sides of bowl frequently. Stir in chopped candy bars. Drop rounded teaspoons of dough on ungreased cookie sheets. Bake in moderate oven (375°F.) 10-13 minutes, or until cookies are golden brown. Allow baked cookies to cool 2-3 minutes before removing from pan. When cookies are cool, frost with chocolate or vanilla icing, if desired.