Ingredients Jump to Instructions ↓

  1. 1 cup butter or margarine, softened

  2. 1 cup packed brown sugar

  3. 1/2 cup sugar

  4. 2 eggs

  5. 2 teaspoons vanilla extract

  6. 2 1/2 cups all-purpose flour

  7. 1/2 teaspoon baking soda

  8. 1/4 teaspoon salt

  9. 1 cup English toffee bits or almond brickle chips FILLING:

  10. 2/3 cup butter or margarine, softened

  11. 4 cups confectioners' sugar

  12. 1 teaspoon vanilla extract

  13. 3 tablespoons half-and-half cream or milk

Instructions Jump to Ingredients ↑

  1. In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in toffee bits (dough will be stiff). Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 10 minutes or until firm (do not brown). In a mixing bowl, combine butter, sugar, vanilla and enough cream to achieve spreading consistency. Spread on the bottom of half of the cookies; top with remaining cookies. ');


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