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.