Thursday, October 29, 2009

Cookie Brittle

I had never heard of cookie brittle before picking up an old cookbook at my library the other day. I mean, sure, I'd heard of peanut brittle, but cookie brittle ? Never!
This charming cookbook dated 1983 was from a local Church near here in Solebury, PA . The book is entitled " Bucks Cooks" and is described as a sequel to the original dated 1950.
It goes on to mention the little village of Solebury which boasts a post office and a public school, but has no stores, not even a gas station! Cute ! I actually think that remains true even today.
But enough about the village, let's get to the cookie brittle!
This cookie is rich and absolutely better than a chocolate chip my opinion! The buttery goodness comes from a whopping 2 sticks of butter and in the recipe the author actually says

the cookie has 64 calories per inch ! So just a little bit, please !
To make it here's what you need to do.

Cream butter. Slowly add salt, vanilla and sugar and beat til light and fluffy. Add flour and mix well. Stir in chocolate chips and pecans.

Dump the batter onto a parchment lined baking sheet and press, using your hands ( I used a rolling pin to get an even layer).

I didn't have a sheet pan to fit exactly so mine came out a little irregular. It did brown along the edges ( but this browned part is so good ! Just keep an eye on it once it reaches the full baking time.
Cookie Brittle
1 cup butter ( 2 stix)
1 tsp. salt
1 tsp. vanilla
1 cup sugar
2 cups flour
1 cup chocolate chips
1 cup pecans, chopped
1. In a large mixing bowl, cream butter.
2. Slowly add salt, vanilla and sugar. Beat til light and fluffy.
3. Add flour and mix well.
4. Stir in chips and pecans.
5. Using hands press dough into a 15 1/2" x 10 1/2" x 1" jelly roll pan. ( I used a sheet pan.), spreading to all edges.
6. Baked at 375 for 25 - 30 minutes or til brown at edges.
7. Cool in pan on rack.
8. Break into bite size pieces.
Note: The dough is very dry and crumbly and needs to be pushed down firmly into the pan.

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