Feed your sweet tooth with SKOR's Toffee Bits made for the perfect Sugar Cookie Cut Outs mixed with HERSHEY'S CHIPITS. Take a look at the recipe here!
Sugar Cookies: Preheat oven to 375°F (190°C). Whisk together flour, baking powder and salt; set aside. Beat together butter and sugar with electric mixer until light and fluffy. Beat in egg. Beat in milk, lemon zest and vanilla.
Beat in flour mixture just until blended. Reserve 1 tbsp (15 mL) toffee bits; set aside. Sprinkle remaining toffee bits over dough; knead to incorporate evenly into dough (do not overwork dough). Shape into 2 disks and wrap in plastic wrap. Chill dough for at least 1 hour before rolling.
Work with one portion of dough at a time. Roll out dough on lightly floured work surface into 1/4-inch (5 mm) thickness. Cut out holiday shapes with 3-inch (8 cm) Christmas cookie cutters and transfer to parchment paper-lined baking sheet, spacing at least 2 inches (5 cm) apart. Re-roll scraps once; cut out additional cookies.
Bake, rotating trays once, for 8 to 12 minutes or until lightly golden just around the edges. Cool cookies completely on rack.
Royal Icing: Beat egg whites, cream of tartar and salt with electric beaters on low speed or until light and foamy. Increase speed to high and beat until soft peaks start to form.
Tint icing with food colouring if desired.
Reduce speed to low and gradually beat in icing sugar; add lemon juice. Increase speed to high; beat until smooth and spreadable. Thin with water if needed. Cover with plastic wrap until ready to use.
Spread or pipe icing onto cookies; decorate with reserved toffee bits.