Toffee-Studded Snickerdoodles
| Trial Size | Food Service Size | Ingredients |
|
1-1/2 dozen |
9-1/2 dozen |
| 1/2 cup | 3 cups (1 lb. 8 oz.) | butter or margarine, softened |
| 1/2 cup | 3 cups (1 lb. 5 oz.) | shortening |
| 1 cup | 6 cups (3 lbs.) | sugar |
| 2 whole | 12 whole (21 oz.) | eggs |
| 2-3/4 cups | 5 lbs. 3 oz. | all-purpose flour |
| 2 tsp. | 3-1/2 Tbsp. | cream of tartar |
| 1 tsp. | 2 Tbsp. | baking soda |
| 1/4 tsp. | 1-1/2 tsp. | salt |
| 1-1/3 cups | 8 cups (3 lbs.) | HEATH Toffee Bits, medium grind |
| 1 tsp. | 2 Tbsp. | ground cinnamon |
| 3 Tbsp. | 1 cup | Additional sugar |
Directions
1. Heat oven to 400°F (convection oven: 350°F). Line cookie sheets with parchment paper.2. Beat butter, shortening and sugar in large bowl until fluffy. Add eggs; beat thoroughly. Stir together flour, cream of tartar, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in HEATH Toffee Bits.
3. Stir together cinnamon and additional sugar. Portion cookie dough with #20 scoop; roll each scoop in cinnamon sugar mixture. Place 2 inches apart on prepared cookie sheets. Flatten cookies slightly.
4. Bake 9 to 11 minutes (convection oven: 5 to 7 minutes) or until lightly browned. Remove from oven; cool on sheets 5 minutes. Remove from cookie sheet to wire rack. Cool completely.