Toffee Spattered Sugar Stars
1 -1/4 cups granulated sugar
1 cup Butter Flavor all-vegetable shortening or 1 Butter Flavor stick
1/4 cup light corn syrup
1 tablespoon vanilla extract
3 cups Flour (plus 4 tablespoons), divided
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 package (6 ounces) milk chocolate English toffee chips, divided
In the bowl of an electric mixer combine sugar and shortening; beat at medium speed until well blended.
Add eggs, corn syrup and vanilla extract; beat until well blended and fluffy.
In a medium bowl combine 3 cups flour, baking powder, baking soda and salt.
Add gradually to shortening mixture, beating at low speed until well blended.
Divide dough into 4 equal pieces; shape each into disk.
Wrap with plastic wrap.
Refrigerate 1 hour or until firm.
Heat oven to 375°F.
Sprinkle about 1 tablespoon flour on large sheet of waxed paper.
Place disk of dough on floured paper; flatten slightly with hands.
Turn dough over; cover with another large sheet of waxed paper.
Roll dough to 1/4-inch thickness.
Remove top sheet of waxed paper.
Sprinkle about 1/4 of toffee chips over dough. Roll lightly into dough.
Cut out with floured star or round cookie cutter.
Place 2 inches apart on ungreased baking sheets. Repeat with remaining dough and toffee chips.
Bake 5 to 7 minutes or until cookies are lightly browned around edges.
Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
Makes 6 Dozen Cookies
Prep Time: 30 minutes
Chill Time: 60 minutes
Bake Time: 5-7 minutes per sheet