The Humpherys Family

Toffee Pecan Cookies

Source  Betty Crocker
Recipe Added:  10/28/2012
1 cup pecan halves, broken in half
2 cups flour
1 tsp baking soda
1/4 tsp salt
6 Tbsp butter, softened
6 Tbsp shortening
3/4 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
6 1.4 oz Heath bars, coarsely chopped
Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until golden brown; cool. In small bowl, mix flour, baking soda and salt; set aside. In medium bowl, beat butter and shortening with mixer on medium speed until creamy. Gradually add sugar and brown sugar, beating until smooth. Beat in egg and vanilla.

On low speed, beat in flour mixture until blended. Stir in pecans and toffee candy. Line cookie sheets with cooking parchment paper. Onto cookie sheets, drop dough by 1/4 cupfuls 2 to 3 inches apart. Bake 17 minutes or until edges are lightly browned. Cool 2 minutes; remove from cookie sheets to cooling racks.
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