Walnuts and toffee chips enhance crisp cookie diamonds.
20 min.prep time
1/2 cup sugar
2 cups all-purpose flour
1/2 cup finely chopped walnuts
1/2 cup English toffee bits
1 cup powdered sugar
1 1/2 teaspoons vanilla
2 to 3 tablespoons milk
Heat oven to 350°F. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until mixture forms a dough. Stir in walnuts and toffee bits.
Press dough evenly into ungreased 15x10x1-inch jelly-roll pan. Bake for 20 to 24 minutes or until golden brown. Cut into diamonds or bars while hot. Cool 5 minutes.
Meanwhile, combine powdered sugar and vanilla in small bowl. Gradually stir in enough milk for desired glazing consistancy. Spread over warm shortbread. Cool completely.
Nutrition Facts (1 bar)
Dietary Fiber: 0g
Recipe #10939©1999Land O'Lakes, Inc.