Walnuts and toffee chips enhance crisp cookie diamonds.
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1 cup Land O Lakes® Butter, softened
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. Add flour; beat at low speed until mixture forms a dough. Stir in walnuts and toffee bits.
Press dough evenly into ungreased 15x10x1-inch baking pan. Bake 20-24 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 consistency. Spread over warm shortbread. Cool completely.
Explore reviews fromour online community
This is my husband's favorite cookie. I have been making it for a couple of years. I always make the icing and put it in a zip-lock baggie. I cut a tiny corner and drizzle the cookie in different diagonals. For Christmas, I divide the icing and tint it red and green. It looks very festive.
Excellent cookie! Many compliments and requests for the recipe.