|
 |
 |
||||||||||||||||||||||||||||||||||||||||||||||
 | ||||||||||||||||||||||||||||||||||||||||||||||||
|
||||||||||||||||||||||||||||||||||||||||||||||||
|
||||||||||||||||||||||||||||||||||||||||||||||||
 |
||||||||||||||||||||||||||||||||||||||||||||||||
|
Preparation PREHEAT oven to 350ºF (180ºC). Line cookie sheets with parchment paper. BEAT butter, icing sugar and vanilla until creamy. In a separate 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. Tips: Meltaways can be stored in an airtight container for up to 2 weeks. Kid friendly recipe: Your kids will have a great time rolling the dough into balls. These bite-size cookies are great for a small indulgence, but be careful, they are so delicious they will disappear quickly. *Chipits is a trade mark of Hershey Canada Inc. used with permission. *SKOR is a trade mark of Hershey Chocolate & Confectionary Corp. used with permission.
|
||||||||||||||||||||||||||||||||||||||||||||||||
|
||||||||||||||||||||||||||||||||||||||||||||||||
