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In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1 1/2 cups of the sugar, the cream of tartar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the toffee bits, and pecans. Cover and chill about 1 hour or until dough is easy to handle.
Preheat oven to 375°F. In a small bowl stir together the remaining 1/4 cup sugar and cinnamon. Shape dough into 1 1/2-inch balls. Roll balls in cinnamon-sugar to coat.
Place balls 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are golden. Transfer cookies to a wire rack; cool.