- butter - 1 cup
- sugar - 1/2 cup
- light brown sugar - 1/2 cup
- Big Eggs - 2 Pieces
- extract of vanilla - 2 teaspoons
- flour - 2 Cups
- soda - 1 teaspoon
- baking powder - 1/2 teaspoons
- salt - 1 teaspoon
- Hercules - 1 1/2 cups
- coconut - 3/4 Glass
- pieces of toffee - 3/4 Cups
- dark chocolate - 3/4 Glass
- dried cherries - 3/4 Cups
- pecans - 3/4 Glass
- salted pretzels - 3/4 Glass
Preheat the oven to 175 degrees. Line the baking sheet with baking paper. Whip cream, butter, sugar and brown sugar in a bowl with an electric mixer. Add eggs, one at a time. Beat until the mixture is well mixed. Add the vanilla. In a small bowl, mix flour, soda, baking powder and salt together. Gradually add flour to the butter mixture and whip at low speed. Add Hercules, coconut, toffee, chocolate, cherry, pecans and pretzels, stir at low speed. Using a pastry scoop, lay the dough on a prepared baking sheet, forming small cookies, about 2 cm apart. Sprinkle the cookies with butter. Bake until golden brown, from 12 to 14 minutes. Allow the liver to cool on a baking sheet for 2 minutes. Then put the cookies on the grate and allow to cool completely.
Servings: 18