I found these recipes in a book I'm giving to my daughter for Christmas...The Ultimate Short Cut Cookie Book. You may also want to check the web site of the brand of toffee bits you have used to see if they have a recipe. -Grainlady CASHEW BRICKLE COOKIES 1 (16.5-oz.) roll refrigerated sugar cookie dough 1 c. chopped lightly salted, roasted cashews 1/2 c. almond toffee baking bits Preheat oven to 375-degrees F. Spray two cookie sheets with nonstick cooking spray. Cut cookie dough in half. Roll out half of the dough between two sheets of wax paper to form a 10x6-inch rectangle. Remove top sheet of wax paper. Invert dough onto one of the prepared cookie sheets. Remove remaining sheet of wax paper. Sprinkle dough evenly with half of the nuts and half of the toffee bits. Repeat with remaining dough, nuts, and toffee bits on second cookie sheet. Bake cookies, one sheet at a time, for 10-12 minutes or until golden. Cool on cookie sheets on a wire rack. Remove cookies to cutting board using two spatulas. Use a sharp knife to cut cooled cookies into irregular shapes. Makes about 42 cookies. ALMOND TOFFEE BARS 1 (16.5-oz.) roll refrigerated sugar cookie dough, well chilled 1 c. semisweet (or milk) chocolate chips 1 c. toffee baking bits 1 c. sliced (or chopped) almonds 1 (14-oz.) can sweetened condensed milk Preheat oven to 350-degrees F. Spray a 13x9-inch pan with nonstick cooking spray or line with foil. Cut cookie dough into 1/4-inch-thick slices. Arrange slices in bottom of the prepared pan. With floured fingers, press dough evenly to form crust. Sprinkle the chocolate chips, toffee bits, and almonds evenly over prepared crust. Drizzle evenly with sweetened condensed milk. Bake 25-28 minutes or until edges are bubbly and center is just lightly browned. Remove from oven and immediately run a narrow metal spatula or table knife around edges of pan to loosen. Cool completely in pan on a wire rack; cut into bars. Makes 36 bars.

Can't help you with those, but I use the sugar cookie dough for Fruit Pizza... FRUIT PIZZA 1 batch sugar cookie dough OR 1 roll Slice and Bake sugar cookies - baked according to package directions. Put cookies close together so there won't be any space between them. Bake in a regular-sized pizza pan. COOL. Mix together: 4 oz. Cool Whip 8 oz. softened Cream Cheese 1 Tablespoon Sugar 1 teaspoon Vanilla Extract Spread mixture on cooled dough, almost to edge of pan. Top with circular pattern of any fresh fruit you like. I use canned sliced peaches, and whatever other fruit desired (i.e., kiwi, berries, etc.). Bananas are great, but put a little lemon juice on them first so they don't turn brown. Then spread peach, strawberry, or blueberry pie glaze over the top.

I agree. The first to go would be the butter and the fat in the nuts going rancid. How long can you keep butter? Being mixed up it probably wouldn't last as long as a block of butter, but if it's airtight it should last at least a week, probably longer. Because you don't know what bacteria might be in it just from mixing and packing, it's important not to sample it raw. Bake it up when you can, and freeze the extra cookies if you can find the space.

My 4 year old great niece and her mom are dropping by on Monday probably for not more than an hour. They live about 2.5 hours away and are going to be in town visiting other relatives, too. I’d like to have a fun activity for her. I want to be the cool aunt! I thought I might make up a batch of sugar cookies. Then when she and her mom get here, she and I would roll them in sprinkles and we’d bake them. She could take them home with her! I do not know what time they will arrive, but I want to have everything ready to go when they get here. Assume I will not know when they are going to be here until they are at the front door. How long can I let the dough set out once it is made? Can I go ahead, make the dough balls, and refrigerate them? I hesitate to refrigerate the entire bowl of dough because it will be too stiff to work with. This is the recipe I use. It is from Stella Parks when she was blogging as BraveTart.