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Topaz Crisps |
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Serves: 7 Print this Recipe3 cups flour 1 1/2 teaspoons baking soda 1/2 teaspoon cream of tartar 1/2 teaspoon salt 2 cups brown sugar packed 3/4 cup butter or margarine, softened 2 eggs 1 1/2 teaspoons vanilla extract 1 1/2 teaspoons water 1 cup nuts coarsely chopped 1 cup almond brickle chips In a medium bowl, stir flour, baking soda, cream of tartar and salt; set aside. In a large mixer bowl at medium speed, beat brown sugar and butter or margarine until fluffy. Beat in eggs, vanilla and water until well blended. At low speed, slowly beat in flour mixture, scraping beaters as needed. By hand, stir in nuts and chips. Divide dough in half. On sheets of waxed paper, form each portion into a 12-inch roll. Wrap and chill at least 4 hours or up to 3 days. Preheat oven to 350°. Lightly grease baking sheets. With a sharp knife, cut rolls into 1/4 -inch slices. Place 2 inches apart on baking sheets. Bake for 10 to 12 minutes or until golden brown. Cool cookies on wire racks. Store in an airtight container. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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