⅓cupKringle Cream liquor, or any rum or butterscotch liquor
2cupsplus 1 tablespoon all-purpose flour
1½cups butterscotch chips
¾cupchocolate toffee pieces
Instructions
Heat oven to 350°F.
In the bowl of an electric mixer, beat cream cheese on medium-high until smooth. Add shortening and beat until creamy.
Add sugars, beating until combined and smooth. Pour in Kringle Cream and beat on medium until incorporated.
Starting with 1/4 cup flour, beat on medium-low and then add the rest of the flour in two batches, scraping down sides of bowl in between.
Stir in butterscotch chips and toffee pieces.
Drop the dough by tablespoonfuls onto an ungreased or parchment paper-lined cookie sheet, about 2 inches apart. Press down slightly with the back of a spoon or your fingers. The cookies don’t spread as they bake so they are about the size that you place them on the pan.
Bake 12-14 minutes or until just barely browned. Don’t over bake. You want them to be soft.
Cool 10 minutes on pan and then transfer to a cooling rack. Store in airtight container at room temperature.