• Preparation Time 15 minutes
  • Baking Time 15 minutes
  • Makes 48 cookies
  • Freezing Excellent

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Make.

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Ingredients

  • 1 cup butter, softened
  • 1/2 cup icing sugar
  • 2 tsp vanilla extract
  • 1 3/4 cups Robin Hood® Original All Purpose Flour
  • 1/2 cup corn starch
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup toffee bits

Serving Size: 48 cookies

Directions

Serving Size: 48 cookies

  • Preheat oven to 350ºF (180ºC). Line cookie sheets with parchment paper.
  • Beat butter, icing sugar and vanilla in a large bowl until creamy. In a separate large bowl, combine flour, corn starch, baking powder and salt; stir half into butter mixture. Stir in toffee bits and remaining flour mixture.
  • Roll heaping tablespoonfuls (15 mL) of dough into balls. Place on prepared cookie sheets, spacing about 2” (5 cm) apart.
  • Bake in centre of preheated oven for 15 minutes or until lightly golden. Let cool on pan for 5 minutes. Dust with more icing sugar if desired.

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