Formula Exchange: Toffee-studded Snickerdoodles
Contributed by Hershey's Foodservice
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| INGREDIENTS | LBS. | OZS. | METHOD | |
|---|---|---|---|---|
| DOUGH | ||||
| Butter | 1 | 8 | Mix until fluffy. | |
| Shortening | 1 | 5 | ||
| Sugar | 3 | |||
| Eggs (12 whole) | 1 | 5 | Add and mix thoroughly. | |
| Pastry flour | 5 | 3 | Combine in separate bowl, add to butter mixture and mix until combined. | |
| Cream of tartar | 1.25 | |||
| Baking soda | 1 | |||
| Salt | 0.25 | |||
| Heath toffee bits, medium grind | 3 | Add to dough. | ||
| TOPPING | ||||
| Cinnamon | 0.5 | Combine in separate bowl. | ||
| Sugar | 8 | |||
| Total appr. wt. | 16 | |||
INSTRUCTIONS
Portion dough with #20 scoop. Roll each cookie in cinnamon/sugar topping. Place cookies 2 ins. apart on parchment-lined cookie sheets. Slightly flatten each dough ball. Bake at 400°F for nine to 11 minutes until lightly browned. Let cool on pans for five minutes, then remove to cool completely.
Yield: about 10 dozen cookies
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