As the holidays rapidly approach, so does my desire to bake cookies. I’m always on the look out for a new recipe—something fresh, flavorful, and truly decadent. This just may be the one I try out this holiday season. With the combination of toffee, cranberries, and brown sugar, it sounds like cookie heaven. After all, what could be better than a candy bar and a cookie all rolled into one?
Don’t be afraid to experiment this holiday season. Take a familiar recipe and jazz it up a bit.
For this recipe you’ll need:
1 cup brown sugar
1 cut granulated sugar
1 cup shortening
2 large eggs at room temperature
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups all purpose flour
6-8 Heath English Toffee Bars, crushed (You can use a rolling pin to do this. Crush them in the package BEFORE you open it)
½ cup dried cranberries, roughly chopped
To make this recipe:
In a large mixing bowl, cream the sugars and shortening together until smooth. Next, add the eggs, one at a time and beat well.
In a separate bowl, mix together the baking soda, salt, and flour. Add this mixture to the creamed mixture and mix until combined. Stir in the candy with a wooden spoon and mix evenly.
Drop the cookie dough by teaspoonfuls onto a cookie sheet lined with silpat.
Bake in a preheated 350 degree oven until lightly browned.