This recipe was included in a promo recipe sheet from Carnation Evaporated Milk titled “Favorite Holiday Recipes” (5 recipes in the sheet), date unknown. Here’s the third recipe which is typed out below along with a scanned copy. The cover of the recipe sheet/folder is at the bottom.

English Toffee Cookies
(Makes 10 dozen cookies)

1 cup softened butter
1 cup shortening
1 pound box brown sugar
2/3 cup granulated sugar
3 eggs
2/3 cup undiluted Carnation Evaporated Milk
1 tablespoon vanilla
5 cups sifted flour
2 teaspoons baking powder
1 1/2 teaspoons salt
2 teaspoons soda
2 cups (about 11 oz.) coarsely chopped English toffee candy bars

Cream butter, shortening and sugars until smooth. Add eggs, Carnation and vanilla; mix well. Sift flour, baking powder, salt and soda together. Gradually add flour mixture to Carnation mixture; beat constantly on low speed. Scrape sides of bowl frequently. Stir in chopped candy bars. Drop rounded teaspoons of dough on ungreased cookie sheets. Bake in moderate oven (375°F.) 10-13 minutes, or until cookies are golden brown. Allow baked cookies to cool 2-3 minutes before removing from pan. When cookies are cool, frost with chocolate or vanilla icing, if desired.