---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Toffee Crisps
  Categories: Cookies
       Yield: 60 servings
  
       1 c  Granulated sugar
     1/2 c  Brown sugar, packed
     1/2 c  Butter or margarine;
            -softened
       1 ts Vanilla extract
       2    Eggs
   2 1/4 c  All-purpose flour; or
            -unbleached
       1 ts Baking powder
     1/2 ts Baking soda
     1/2 ts Salt
       6 oz Almond brickle baking chips
  
   Recipe by: Pillsbury, Cookies, Brownies & Bars, 1991
      Preheat oven to 375 degrees; grease cookie sheets.  In a large bowl,
   beat the sugars and margarine until light and fluffy. Add the vanilla
   extract and eggs; blend well. Lightly spoon flour into measuring cup; level
   off.  Stir in the flour, baking powder, baking soda and salt; mix well.
   Stir in the baking chips.  Drop the dough by rounded teaspoonfuls 2 inches
   apart onto the cookie sheets.  Bake for 8 to 12 minutes, or until light
   golden brown. Immediately remove from the cookie sheets. Cool completely.
   Makes 5 to 6 dozen.
      Penny Halsey (ATBN65B). Nutrition Analysis:  60 calories, 1g protein, 9g
   carbohydrate, 2g fat, 6mg cholesterol, 45mg sodium.
  
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