English Toffee Cookies
1 c butter, softened
3/4 c sugar
3/4 c brown sugar
3 large egg yolks, lightly beaten
1 T vanilla
2 ½ c all purpose flour, sifted
½ t salt
1 t baking soda
½ t cream of tartar
1 package Heath Toffee pieces
Preheat oven to 350°F.
Cream butter and sugars until fluffy. Add egg yolks and vanilla.
Combine flour, salt, baking soda, and cream of tartar and add to batter in 4 parts, mixing well after each addition.
Stir in toffee pieces.
Form dough into walnut-sized balls and place on parchment lined cookie sheets about 2 inches apart. Bake for approximately 11 minutes. Cookies will be chewy if not over-baked.
