It’s a cool, damp fall afternoon here in the hills of Southern Iowa. The perfect afternoon for something warm with melted gooey chocolate. But with a full schedule, I needed to bake something quick. The perfect solution, Frosted Shortbreads. My husband’s sister-in-law first introduced me to the delights of shortbread. She loves to whip up a batch in the evening and eat it warm with a cup of strong coffee.
Frosted Shortbreads:
Cream 1 cup of butter and 1 cup of brown sugar.
Add 1 egg yolk and 1 tsp. vanilla.
Then add 2 cups of flour and 1/4 tsp. of salt.
Carefully press the dough into a 15″ by 10″ greased pan and bake at 350 degrees for 15-18 minutes.
Remove from the oven and immediately press 4 milk chocolate bars (1.55 oz. each) broken into rectangles, over shortbread.
Let stand 1 minute and then spread the chocolate around evenly. Sprinkle with 1/2 c. of nuts if you desire ( today I used toffee pieces) and enjoy!
You should have heard the mmm’s and seen the smiles I just got from all five children. I of course substituted a glass of milk for the coffee and added an apple to round out our afternoon snack. But I am still “mom of the year”, at least in this Little House on the Prairie!