by Laurie | Jan 28, 2014 | Christmas Recipes, Cookies
1 C. butter, softened
1 C. sugar
1 t. vanilla extract
1/2 t. almond extract
1 egg
2 t. baking powder
3 C. flour
1. Preheat oven to 350 degrees.
2. In the bowl of your mixer cream butter and sugar until smooth.
3. Beat in extracts and egg.
4. In a separate bowl, combine baking powder with flour and add a little at a time to wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
5. Do not chill dough! Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch).
6. Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
by Laurie | Mar 14, 2013 | Bars, Desserts
2 1/3 C. all-purpose flour
2/3 C. packed light brown sugar
3/4 C. (1 1/2 sticks) butter
1 egg, slightly beaten
2 C. (12 oz. pkg.) semi-sweet chocolate chips, divided
1 C. coarsely chopped nuts (walnuts or pecans)
1 can (14 oz.) Eagle Brand Sweetened Condensed milk
1 3/4 C. Skor English Toffee bits, divided (I use Heath since Skor is hard to find)
Heat oven to 350 degrees. Grease a 13×9 baking pan. In large bowl, stir together flour and brown sugar. Cut in butter until mixture resembles course crumbs. Add egg and mix well. Stir in 1 1/2 C. chocolate chips and the nuts. Reserve 1 1/2 C. of this mixture. Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes. Pour Sweetened Condensed milk evenly over hot crust. Top with 1 1/2 C. toffee bits. Sprinkle remaining crumb mixture and remaining 1/2 C. chocolate chips over the top. Bake for 25-30 minutes or until golden brown. Sprinkle remaining 1/4 C. toffee bits over the top. Cool completely and cut into bars. Makes about 36 bars
*I usually use the fat-free Sweetened Condensed milk and it works fine. I’ve used Heath toffee bits with chocolate or just the plain English toffee bits and both are fine but the ones without chocolate will be closer to the original recipe.
