- 1 cup butter or margarine, softened
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup English toffee bits or almond brickle chips
- FILLING:
- 2/3 cup butter or margarine, softened
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 3 tablespoons half-and-half cream or milk
- In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in toffee bits (dough will be stiff). Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 10 minutes or until firm (do not brown).
- In a mixing bowl, combine butter, sugar, vanilla and enough cream to achieve spreading consistency. Spread on the bottom of half of the cookies; top with remaining cookies.