3/4 cup firmly packed brown sugar
1/2 cup sour cream
1/4 cup apple juice
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 medium (1 cup) apple, peeled, cored, finely chopped
1/2 cup English toffee bits
1/2 cup firmly packed brown sugar
2 cups powdered sugar
1 tablespoon light corn syrup
Toffee bits, if desired
Heat oven to 350°F.
Combine 3/4 cup brown sugar and 1/2 cup butter in bowl; beat at medium speed until creamy. Add sour cream, apple juice and egg. Continue beating until well mixed. (Mixture may have curdled appearance.) Add all remaining cookie ingredients except apple and toffee bits. Continue beating until well mixed. Stir in chopped apple and toffee bits.
Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets. Bake 11-12 minutes or until set and edges are lightly browned. Remove to cooling rack; cool completely.
Combine 1/2 cup brown sugar, 4 tablespoons half & half and 2 tablespoons butter in 1-quart saucepan. Cook over medium heat, stirring constantly, 4-5 minutes or until butter is melted and sugar is dissolved. Pour mixture into bowl; add powdered sugar and corn syrup. Beat at medium speed until creamy, adding additional half & half for desired frosting consistency, if necessary.
Frost cooled cookies; sprinkle with toffee bits, if desired.
Toffee bits are available in the baking aisle of the supermarket. They are available in chocolate-coated and plain English toffee bits. Use the plain English toffee bits in this recipe.