Toffee Cashew Cookies

• 12 Tablespoons Butter
• 1-3/4 cup Brown Sugar
• 1/2 teaspoons Salt
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 2-1/2 cups Flour
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Baking Powder
• 1 cup Cashews, Chopped
• 1 cup Heath Milk Chocolate Toffee Bits

1. Preheat oven to 375 F.
2. Brown the butter in a small saucepan over medium heat. Once it has boiled for a couple minutes and is browned, remove from heat.
3. In the bowl of your stand mixer, beat together the melted butter and brown sugar for 3-4 minutes. Add salt and eggs and beat to combine. Beat in vanilla. Slowly beat in the flour, baking soda and baking powder until all of the dry ingredients are mixed in. Use a wooden spoon to fold in the cashews and toffee bits.
4. Roll dough into one inch balls and put them onto a parchment paper lined baking sheet. Dough will be crumbly. Tap the tops of the balls with a fork or press them lightly with your with thumb to flatten them a bit.
5. Bake in a 375 F oven for about 8-10 minutes. Remove from the oven and enjoy warm or cooled.

butter, brown sugar, salt, eggs, vanilla, flour, baking soda, ubc, cashews, milk chocolate toffee

Taken from tastykitchen.com/recipes/desserts/toffee-cashew-cookies/ (may not work)