Buttery shortbread flecked
with bits of crushed toffee candy.
Cookie
Brittle
- 1 cup butter, softened
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup granulated sugar
8 ounces hard toffee candy, crushed
- Preheat oven to 325°F
(160°C).
- Cream together butter,
salt and vanilla. Beat until light and fluffy. Stir in flour,
sugar and crushed toffee candy.
- Press into a jelly roll
pan, cover with wax paper, and flatten. Remove wax paper and
bake until golden brown, about 25 minutes. Cool, then break into
pieces.
Makes 16 servings.
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