Toffee Pecan Coookies

from Carole Maynard 2012

1-1/2 cups (7 ounces.) coarsely chopped pecans
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
3/4 cup packed brown sugar
1/4 cup sugar
1 large  egg, at room temperature
1-1/2 teaspoon vanilla
1 cup toffee pieces  

1. Roast the 1-1/2 cups coarsely chopped pecans in 350° oven for 15 minutes

2. Combine flour, baking soda, and salt and set aside

3. In a large bowl, cream the butter with the sugars until smooth, about 2 minutes

4. Add eggs and vanilla and beat well.

5. Add dry ingredients and mix thoroughly

6. Stir in roasted pecans and toffee

7. Use the small scoop and place on ungreased cookie sheets

8. Bake at 350° for 10-12 minutes.  Cool for 5 minutes and then move to a wire cooling rack

Yield: 48