Cookies
Brown Sugar Shortbread Serves 12 1½ cups butter 1 cup packed brown sugar 1 teaspoon vanilla extract 3 cups flour ½ teaspoon salt
Cream butter, sugar, and vanilla until light and fluffy. Stir in flour and salt until just blended. Form into 4 balls; wrap balls well and refrigerate 1-2 hours. Heat oven to 325 degrees. Remove one ball of dough from the refrigerator. On a lightly floured surface, roll out ball of dough to 3 8 ⁄ ” thickness. Cut, using cookie cutters of your choice. Place on ungreased cookie sheets; sprinkle with pearl sugar (or colored sugar for holidays). Bake until set and slightly browned (approximately 15 19 minutes). Cool on a rack. Store in a loosely covered container.
Butter Brickle Bars Serves 12
Jane Kinney
1 sleeve graham crackers ½ cup butter ½ cup brown sugar 1 cup pecan pieces 12 ounces milk chocolate chips 6 ounces brickle pieces (found in baking section of the grocery store)
Preheat oven to 350 degrees. Line a lightly greased 9” x 13” pan with the graham crackers, cutting or breaking to fit. Melt butter; add brown sugar. Bring to a boil, stirring, and then boil, still stirring, for 2 minutes. Pour over crackers in pan. Sprinkle with the pecan pieces and then bake for 10 minutes. Remove from oven. Sprinkle the chips evenly over the surface and return the pan to the oven for no more than 2 minutes. Remove from the oven, and spread the melted chips evenly. Sprinkle with the brickle chips. Cool and cut. Jane Kinney 356