Toffee Spattered Sugar Stars

Prep Time: 30 minutes
Bake Time: 5 minutes
Yield: Makes 6 dozen cookies

Ingredients:

1-1/4 cups sugar
1 cup Crisco® Butter Shortening
or 1 stick Crisco® Butter Shortening Sticks
2 large eggs
1/4 cup light corn syrup
1 tbsp. vanilla extract
3 cups Pillsbury BEST® All Purpose Flour, plus 4 tbsp, divided
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
6 oz. milk chocolate English toffee chips, divided

Preparation Directions:

1. In the bowl of an electric mixer combine sugar and shortening. Beat at medium speed until well blended. Add eggs, corn syrup and vanilla. Beat until well blended and fluffy.

2. In a medium bowl combine 3 cups flour, baking powder, baking soda and salt. Add gradually to shortening mixture, beating at low speed until well blended. Divide dough into 4 equal pieces. Shape each into disk. Wrap with plastic wrap. Refrigerate 1 hour or until firm.

3. Heat oven to 375°F. Sprinkle 1 tablespoon flour on large sheet of waxed paper. Place disk of dough on floured paper. flattening slightly with hands. Turn dough over. Cover with another large sheet of waxed paper. Roll dough to 1/4-inch thickness. Remove top sheet of waxed paper.

4. Sprinkle about 1/4 of toffee chips over dough. Roll lightly into dough. Cut out with floured star or round cookie cutter. Place 2 inches apart on ungreased baking sheets. Repeat with remaining dough and toffee chips.

5. Bake 5-7 minutes or until cookies are lightly browned around the edges. Cool 2 minutes on baking sheets. Transfer to cooling racks to cool completely.