Toffee Crisps

1 cup sugar
½ cup firmly packed brown sugar
½ cup margarine or butter, softened
1 teaspoon vanilla
2 eggs
2 ¼ cups Pillsbury’s Best All Purpose or Unbleached Flour
1 teaspoon baking powder
½ teaspoon salt
1 (6-oz.) package almond brickle baking chips

Heat oven to 375º F. Grease cookie sheets. In large bowl, beat sugar, brown sugar, and margarine until light and fluffy. Add vanilla and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder, baking soda, and salt; mix well. Stir in baking chips. Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheets.

Bake at 375º F for 8 to 12 minutes or until light golden brown. Immediatley remove from cookie sheets. Cool completely. 5 to 6 dozen cookies.