Buttery Cookie Brittle Recipe
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| Vanilla | 3/4 Teaspoon | |
| All purpose flour | 1 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Almond package | 1 |
Directions
In large bowl of an electric mixer, beat butter and vanilla until creamy.
Blend in flour and sugar, then stir in brickie bits (mixture will be quite crumbly).
Spread mixture evenly over bottom of an ungreased 9 by 13-inch baking pan.
Lay a piece of wax paper on top and press firmly to pack crumbs evenly.
Discard paper.
Bake in a 375° oven for 15 to 20 minutes or until golden around edges.
Let brittle cool in pan on a rack for 10 minutes; then loosen with a wide spatula, turn out onto rack, and let cool completely.
Break into pieces.
Store airtight for up to 2 days; freeze for longer storage.
Blend in flour and sugar, then stir in brickie bits (mixture will be quite crumbly).
Spread mixture evenly over bottom of an ungreased 9 by 13-inch baking pan.
Lay a piece of wax paper on top and press firmly to pack crumbs evenly.
Discard paper.
Bake in a 375° oven for 15 to 20 minutes or until golden around edges.
Let brittle cool in pan on a rack for 10 minutes; then loosen with a wide spatula, turn out onto rack, and let cool completely.
Break into pieces.
Store airtight for up to 2 days; freeze for longer storage.
Chef
