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“This is an old-fashioned cookie. It's delicious with miniature chocolate chips or coconut in place of the toffee bits. Diabetic Exchanges: 1 starch and 1 fat. This came from Taste Of Home Cooking For 2. I have not tried this recipe, but I'm posting for safe keeping.”
READY IN:
24mins
SERVES:
12-18
YIELD:
1 1/2 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. In a mixing bowl, cream the butter, shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to creamed mixture. Stir in toffee bits and pecans. Shape into a 10-inch roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm.
  2. Unwrap dough and cut into 1/2-inch slices. Place 2-inch apart on baking sheets coated with nonstick cooking spray. Bake at 375 for 9-11 minutes or until lightly browned. Cool for 1-2 minutes before removing from pans to wire racks.

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