Toffee Crackle Cookies

This recipe came from Better Homes and Garden's 100 Best Cookies magazine. It was really good and I'll definitely make them again.

Ingredients

• 1 cup butter, softened
• 1 cup packed brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 teaspoon vanilla
• 2 1/4 cups all-purpose flour
• 1 cup chocolate-covered toffee pieces
• granulated sugar

Directions

1. Preheat oven to 300 degrees. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg 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. Stir in toffee pieces. 
2. Shape dough into 1 1/4 inch balls. Place 2 inches apart on an ungreased cookie sheet. Flatten cookies with the bottom of a glass dipped in granulated sugar until 1/4 inch thick.
3. Bake in preheated oven about 20 minutes or until edges are firm but not brown. Transfer cookies to a wire rack;; cool. Makes about 48 cookies. Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Source: Better Homes and Garden's 100 Best Cookies magazine