12 DAYS OF CHRISTMAS COOKIES – TOFFEE SQUARES

Day 6 – If you love chocolate chip cookies this may be the recipe for you. Mom was a member of Ladies Aid and Circle at church, and she and several friends had a garden club. When I got old enough to learn cooking and sewing she started a 4-H club and served as the leader for some 20 years. Every month she had meetings, usually a rotating schedule held at members’ homes. This provided all of them an opportunity to practice their hostess skills, which entailed providing light lunch, a dessert, and some Lutheran coffee (notoriously thin, whether by taste preference or frugality I don’t know). Many of the recipes in her files are attributed to the ladies in these groups, so a lot of these daily cookie recipes are handed down from them, our neighbors and friends. I like looking at the old cards, hand-written by them or Mom, and seeing the names of those women who played such a big role in my life. This one is from Anne, who lived across the section from us with her husband and two kids, for some 40 years and always had an enormous, gorgeous flower border.

Don’t try to bake this on a smaller pan. They taste best if the base layer is thin and gets a little hard, so you need an 11″x15″ pan, with or without an edge.

– Joan, 8 December 2018

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TOFFEE COOKIES

  • Servings: About 3 dozen 2-in. x 2-in. squares
  • Print

  • 1 cup butter
  • 1 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup walnuts, chopped
  • 12 oz. milk chocolate chips

Preheat oven to 350°F.

Cream butter and sugar, then mix in egg and vanilla. Add flour and nuts and mix until incorporated. Spread out in an 11″x15″ pan, trying to pat it down in an even layer. Bake 15-20 minutes. Evenly distribute the chocolate chips over the base. Put it back in the oven for a few seconds till the chips are softened. Remove from oven and spread the chocolate over the base. Cool completely and cut into 2″ squares. You can freeze these if you cut them but leave them on the pan and freeze till hard, then remove them and store in freezer bags. Spread them out in a single layer to thaw.

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