Almond Brickle Butter Drops Cookie Recipe
1 C. butter, softened
1 1/4 C. packed brown sugar
1/2 C. granulated sugar
1/2 t. baking soda
1 C. chunky peanut butter
1 t. vanilla
2 1/4 C. all-purpose flour
One 7 1/2-oz. package almond brickle pieces (1 1/3 C.)
In a large mixing bowl beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, and baking soda; beat until combined. Beat in the eggs, peanut butter, and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in almond brickle pieces.
Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake in a preheated 375° F. oven for 8 to 10 minutes, or till golden brown. Remove cookies and cool on wire racks.
Makes about 64 cookies
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