12 ounces (2 cups) semisweet chocolate chips*
3/4 cup chopped nuts*
HEAT oven to 400°. Line a 10- by 15-inch cookie sheet with foil. Spray very lightly with cooking spray.
COVER cookie sheet with saltines.
BOIL sugar and butter for 3 minutes. Pour mixture over saltines and spread evenly.
BAKE at 400° for 5 minutes. Remove from oven.
SPRINKLE with chocolate chips. Let set 1 minute, then spread melted chips with spatula.
SPRINKLE 3/4 cup chopped nuts over this and press down lightly.
CUT on diagonal immediately or cool until firm, then break up; pieces can be frozen.
* For variety, substitute 2 cups of white chocolate chips and crushed peppermint candies.
Makes 2 dozen
1 1/4 cups all-purpose flour
1/3 cup unblanched almonds, finely chopped
1/4 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla
1 teaspoon almond extract
1/2 cup semisweet chocolate morsels, for drizzle
Confectioners' sugar, for garnish
HEAT oven to 350°. Lightly grease large baking sheet.
STIR together flour, almonds and salt in a small bowl.
BEAT together butter, sugar, vanilla and almond extract in medium-size bowl until creamy and smooth, about 2 minutes. Stir in flour mixture.
DIVIDE the dough into 4 equal balls. On a greased baking sheet, pat or roll out each ball of dough to 4 1/2-inch round. Smooth edge. Press with tines of fork all around edge, if desired. Cut each round into 6 equal wedges, but do not pull the wedges apart.
BAKE in 350° oven for 12 to 14 minutes or until lightly browned at edges. While still hot, recut the rounds into wedges and remove to a wire rack to cook completely.
MELT semisweet chocolate morsels in small bowl in microwave oven or over pan of hot water. Drizzle over wedges. Sprinkle evenly with confectioners' sugar. Store shortbread in airtight container. You can redust shortbread with confectioners' sugar just before serving.
Makes 48 cookies
1/4 cup butter or margarine, room temperature
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 tablespoon grated orange peel
Pinch of Salt
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup chopped walnuts
3/4 cup chopped fresh or thawed frozen cranberries
HEAT oven to 375°.
GREASE baking sheets.
BEAT together in a medium bowl, margarine, brown sugar, egg, vanilla, orange peel and salt until light and fluffy.
ADD salt, flour and baking soda, beating until well blended.
STIR in walnuts. Carefully fold in cranberries.
DROP by rounded teaspoonfuls, 2 inches apart, on greased baking sheets.
BAKE 10 to 12 minutes or until golden.
REMOVE from baking sheets; cook on racks.