September 12, 2017
Desserts, Cookies, Pan,
Dairy, Cooking For A Crowd, Kid Pleaser, Christmas, Entertaining, Oven Bake, Vegetarian, Flour, Kosher Dairy more
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In a large bowl, cream butter and sugars until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits.
Divide dough in half.
On a parchment paper-lined baking sheet, shape each portion into a 10-in. x 2-1/2-in. rectangle.
Cover and refrigerate for 30 minutes.
Bake at 350° for 30-35 minutes or until golden brown.
Cool for 10 minutes.
Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices.
Place slices cut side down on ungreased baking sheets. Bake for 20-24 minutes or until golden brown, turning once.
Remove to wire racks to cool. Store in an airtight container.
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