Yield
Makes 5 1/2 dozen

How to Make It

Step 1

Cut the butter into chunks and put in a large bowl; add granulated and brown sugars. Beat with a mixer to blend, then beat on high speed until the mixture is fluffy.

Step 2

Add eggs and vanilla; beat to blend.

Step 3

Add flour, baking powder, baking soda, and salt. Mix on slow speed to incorporate dry ingredients, then beat on medium speed until well blended.

Step 4

Stir in almond brickle.

Step 5

Drop cookie dough in rounded teaspoon portions about 2 inches apart on oiled or nonstick baking sheets.

Step 6

Bake in a 375° oven until golden brown, 8 to 10 minutes (if using one oven, alternate pan positions after 4 to 5 minutes).

Step 7

Cool about 2 minutes on pan. With a wide spatula, transfer cookies to racks to cool.

Step 8

Serve, or store airtight at once for up to 3 days. Freeze to store longer.

Step 9

Nutritional analysis per cookie.

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