ENGLISH TOFFEE SQUARES
2 cups chopped walnuts
1 cup (two sticks) butter
1 cup brown sugar, packed
1 egg yolk
1 tsp. vanilla
1/4 tsp. salt
2 cups sifted flour
1 pkg. (6 oz.) chocolate chips
finely ground nuts for topping.
Use large mixmaster bowl.
Cream butter, brown sugar. Add egg yolk, vanilla and salt.
Add flour till well blended. Add walnuts and mix in.
Pat into 15x10x1 teflon baking sheet.
Bake at 300 degrees for 12 minutes. As with all cookies, take a peek to avoid over-browning.
Remove from oven and sprinkle chocolate chips evenly over top. Let sit for a few minutes till chocolate is melty. Quickly spread chocolate all over baked dough with a butter knife.
Immediately sprinkle ground nuts over chocolate while it is still soft.
Let partially cool. Cut into squares or oblongs and remove to cookie racks to cool completely.
I line cookie tins with foil on the bottoms to store the squares.
These are soooo good with a cold glass of milk!
Easy to make, too.
Bon Apetit!
Leni
Chewy Chocolate Gingerbread Cookies
7 ounces semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar
1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
2. In the bowl of an electric mixer,fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
4. Heat oven to 325°. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.