Saturday, March 28, 2009

Shortbread Cookies and Warm Chocolate *Lauren Perry*


1/2 cup butter, softened
1/4 cup brown sugar
2 tablespoons sugar
1/4 teaspoon salt
1 cup all purpose flour
1 regular sized Hershey bar, chopped into chunks

Preheat oven to 375. Line an 8 by 8 inch baking sheet with foil. Coat the foil with no stick cooking spray. In a medium bowl, combine butter and sugars until creamy. Add in salt and flour; blend well and add chocolate. Press into prepared pan. Bake for about 20-23 minutes, or until golden brown at edges and bubbly in center. Try to slice them if you can.

Warm Chocolate (do not pour over shortbread, it just goes well for dipping the shortbread and covering the ice cream)

1 Large Milk Chocolate Symphony Bar
1 can of sweetened condensed milk

melt in a small sauce pan and transfer to a bowl (so chocolate doesn't burn)

and yummy with Vanilla Ice Cream!

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