Shelly's Recipe

TOFFEE STUDDED SNICKERDOODLES

Category: Cookies

1/2 cup softened butter and shortening
1 cup plus 3 tbsp. sugar, divided
2 eggs
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1(8 oz) pkg almond toffee bits
1 tsp ground cinnamon

Heat oven to 400. Beat butter, shortening and 1 cup 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 toffee bits. Stir together remaining 3 tbsp. sugar and cinnamon. Shape dough into 1-1/4 inch balls, roll in sugar-cinnamon mixture. Place on ungreased cookie sheet. Bake 9 to 11 minutes or until lightly browned around edges. Cool slightly, remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.