Serves: 36
Total Calories: 75
1. Preheat the oven to 375°F.
2. Place all of the jar ingredients in a medium-sized bowl, and stir until well combined. Set aside.
3. Place the butter, egg, and vanilla in a large bowl, and cream with a whisk, fork, or an electric mixer set on low speed.
4. Add the dry ingredients to the butter mixture, and stir with a wooden spoon until well combined.
5. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart to allow for spreading.
6. Bake for 10 to 12 minutes, or until the edges are light brown in color. Allow to cool for 5 minutes on the baking sheet. Then transfer to wire racks and cool completely.
7. Serve immediately, or store in an airtight container for up to 2 weeks.
CREATING THE JAR
1. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
2. Layer the ingredients in the jar as shown below, pressing each layer firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.
TOP of the jar
2/3 cup toffee chips
1/2 cup chopped toasted pecans, cooled
1/2 cup brown sugar
1 cup biscuit mix
BOTTOM of the jar
3. Secure the lid, and decorate as desired (see The Basics: 06-Creating the Jars DECORATING THE JAR). Attach the instructions for making the cookies found in the Gift Jar Tags chapter.
From "The Mason Jar Soup to Nuts Cookbook." Copyright 2004 by Lonnette Parks. Used with permission of the publisher, Square One Publishers. All Rights Reserved.
This Toffee Chip Cookies recipe is from the The Mason Jar Soup to Nuts Cookbook Cookbook. Download this Cookbook today.
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