Toffee Turtle Bars
Makes about 32 bars
Makes about 32 bars
2 cups flour
½ cup powdered sugar
1 cup (2 sticks) butter
1 can (14 ounces) sweetened condensed milk
1 large egg, beaten
1 teaspoon vanilla extract
1 cup chopped pecans or walnuts
¾ cup chocolate chips
1 cup toffee baking chips
½ cup powdered sugar
1 cup (2 sticks) butter
1 can (14 ounces) sweetened condensed milk
1 large egg, beaten
1 teaspoon vanilla extract
1 cup chopped pecans or walnuts
¾ cup chocolate chips
1 cup toffee baking chips
- Preheat oven to 350 degrees. Coat 13-by-9-inch pan with vegetable oil spray.
- In bowl, combine flour, powdered sugar and butter. Mix until crumbly, then firmly press into prepared pan to form a crust. Bake in preheated oven 12 to 14 minutes or until dough is golden.
- In medium bowl, combine condensed milk, egg and vanilla and pour over baked crust. Sprinkle evenly with nuts, then chips and toffee pieces. Return to oven and bake until set and edges are golden brown, about 25 minutes. Cool slightly at room temperature, then cool completely in refrigerator.
Lemon Orange Coconut Cookies
Makes about 4 dozen
1 ½ cups (3 sticks) butter, room temperature
½ cup powdered sugar
½ cup granulated sugar
1 cup flaked unsweetened coconut
1 tablespoon grated orange peel
1 tablespoon grated lemon peel
1 teaspoon vanilla extract
3 cups sifted flour
Tester's note: These cookies are even better rolled in granulated sugar before flattening and baking.
Makes about 4 dozen
1 ½ cups (3 sticks) butter, room temperature
½ cup powdered sugar
½ cup granulated sugar
1 cup flaked unsweetened coconut
1 tablespoon grated orange peel
1 tablespoon grated lemon peel
1 teaspoon vanilla extract
3 cups sifted flour
- Preheat oven to 375 degrees.
- In large bowl, cream butter with sugars until light and fluffy.
- Beat in coconut, orange and lemon peels and vanilla. Mix in flour on low speed just until blended. Cover dough and refrigerate 1 hour. Shape into balls and place on foil-covered cookie sheet. Flatten. Bake in preheated oven 10 to 12 minutes until edges turn slightly brown.
Tester's note: These cookies are even better rolled in granulated sugar before flattening and baking.