German Chocolate Toffee Cookies

• 1 cup butter, softened
• 1-1/4 cups sugar
• 1/4 cup packed brown sugar
• 2 ounces German sweet chocolate, melted
• 2 eggs
• 1 teaspoon water
• 1 teaspoon vanilla extract
• 3-1/4 cups all-purpose flour
• 1 teaspoons baking soda
• 3/4 teaspoons salt
• 1 bag English toffee bits or almond brickle chips

Directions:

In a large mixing bowl, cream butter, shortening and sugar until light and fluffy. Beat in chocolate. Add eggs, one at a time, beating well after each addition. Beat in water and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in toffee bits and walnuts.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks to cool.

Pumpkin White Chocolate Drops

Taken from "Best Loved Cookies"

• 2 cups butter, softened
• 2 cups white sugar
• 1 16oz can pumpkin
• 2 eggs
• 4 cups all-purpose flour
• 2 tsp pumpkin pie spice
• 1 tsp baking powder
• 1/2 tsp baking sda
• 1 bag white chocolate chips
• 1 container cream cheese frosting
• 1/4 cup packed brown sugar

1. Preheat oven to 375 degrees F. Grease cookie sheets.
2. Beat butter and sugar in large bowl until light and fluffy. Add pumpkin & eggs; beat until smooth. Add flour, pumpkin pie spice, baking powder and baking soda; beat just until well blended. Stir in chips.
3. Drop dough by teaspoonfuls about 2 inches apart onto cookie sheets. Bake about 16 minutes or until set and bottoms are brown. Cool 1 minute on cookie sheets. Remove onto wire racks to cool.
4. Combine frosting and brown sugar in a small bowel. Spread on warm cookies.

Makes about 6 dozen.