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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 18 |
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My mom has always known that homemade cookies have a special appeal that can't be duplicated by the store-brought variety. Even today, she keeps us grownup kids well stocked with fresh-from-the-oven treats such as this tender shortbread. Pat Cole Polebridge, Montana Ingredients:
1 cup butter, softened |
1 cup packed brown sugar |
1 egg yolk |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
4 milk chocolate candy bar (1.55 ounces each), broken into rectangles |
1/2 cup chopped walnuts |
Directions:
1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
2. Press into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15-18 minutes or until golden brown.
3. Immediately place candy bar pieces over crust. Let stand for 1 minute or until softened; spread chocolate evenly. Sprinkle with walnuts. Cool. Cut into squares. Yield: 3 dozen.
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