The other night while watching Master Chef Canada I was shocked to see a baking challenge using Becel Margarine!  Margarine?!  The contestants were of course able to create beautiful, inspiring and delicious dishes using margarine, but I just couldn’t wrap my head around it.  The only time I would ever bake with margarine is if there was a world-wide shortage of butter.  To me baking and butter are synonymous.

Even after my Spring Reset and renewed awareness of how different foods affect me, I can’t give up baking without butter!  Everything in moderation, right?! 😉  Although I dare you show moderation around these delicious Butter Toffee Cookies!

Ingredients

1 c butter, softened
½ c sugar
½ c brown sugar, packed
1 tsp vanilla
1 egg
2½ c flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 c toffee bits
optional: sea salt from grinder

Directions

Beat together butter and sugars until light and fluffy.  Add the vanilla and egg, continue to beat until well incorporate.

Add flour, baking powder, baking soda, and salt.

Fold in toffee bits and refrigerate for at least two hours. When ready to bake, preheat the oven to 350 degrees.  Roll the dough into 1-inch balls and place them about an inch apart on the baking sheet.  Top with sea salt and bake 8 minutes.

Makes 24 cookies

Recipe from julieblanner.com