| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
American |
Cookies, Desserts |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Unsalted butter; softened |
| 1/4 |
c |
Firmly packed light brown sugar |
| 1/2 |
c |
Granulated sugar |
| 1/2 |
ts |
Salt |
| 1 |
lg |
Egg yolk |
| 2 1/4 |
c |
All-purpose flour |
| 2/3 |
c |
Milk chocolate english toffee bits |
| 1/2 |
c |
Chopped pecans -Browned Butter Icing— |
| 2 |
tb |
Butter |
| 1 |
c |
Confectioners' sugar |
| 1/2 |
ts |
Vanilla |
| 2 |
ts |
Milk (up to 3) |
INSTRUCTIONS
Preheat oven to 350 degrees. Cream butter, sugars, salt and egg yolk until
smooth with electric mixer. Gradually beat in flour. Mix in toffee bits.
Line a 13x9-inch baking pan with heavy-duty aluminum foil. Press dough
evenly into bottom of baking pan. Sprinkle with pecans and press lightly
into dough. Bake until lightly browned, 20 to 22 minutes. Cool. For icing,
heat butter in small saucepan over low heat until browned (be careful not
to burn). Remove from heat. Stir in confectioners' sugar, vanilla and
enough milk to make a thin icing. Drizzle over cookie dough. Cut into bars
to serve. Makes about 36 bars.
NOTES : If milk chocolate toffee bits are not available, use milk chocolate
coated toffee bars (e.g., Heath bars). I found these recipes in the
Heritage Newpaper, Detroit MI Nov.19,1997 'Share a Cookie" section.
Recipe by: American Dairy Association
Posted to recipelu-digest Volume 01 Number 291 by PLK1028@aol.com on Nov
23, 1997
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