This week's featured recipe comes from Debbie Vogt of Lexington, KY.
Preheat oven to 350°F.
In large mixing bowl, cream together shortening and sugars until light and fluffy. Add eggs and vanilla; beat until well blended. In medium bowl, stir together flour, baking soda and salt. Add to creamed mixture until well combined. Stir in crushed chocolate-covered toffee candy bars.
Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until cookies are golden brown. Cool 2 minutes on cookie sheet. Remove to wire rack and cool completely.
Makes about 2 dozen cookies.
To crush chocolate-covered candy bars, place them in a plastic bag and seal; crush with a rolling pin.