Crispy Toffee Cookies
(A crisp bar with Chocolate Frosting)
Yield: Approximately 4 dozen bars, 2-inch squares
- 1 c. margarine
- 1 c. brown sugar (packed)
- 1 egg
- 1 tsp. vanilla
- 2 c. flour
- 6 oz. pkg. semi-sweet chocolate pieces
Cream margarine and sugar. Add egg and vanilla. Mix well. Add flour and combine. Spread 1/4 inch thick over an area approximately 13 by 15 inches on baking sheet of 17 by 14 inches.
Bake in 350 degree oven for 15 minutes. While cookies are baking, melt the chocolate pieces over hot water. Spread over surface of cookies while hot. Sprinkle the tops with nuts and cut at once into bars. [adapted from Our Best Cooky Recipes by Martha Logan (1962) – Swift & Company]
Tip: For crispy cookies, store in a loosely covered container. If they absorb moisture from the air, crisp them in a slow oven (300 degrees) about 5 minutes.
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