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Cookie Brittle Recipe

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This recipe for Cookie Brittle is from The Duke Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup (1/4 pound) butter
3/4 tsp. vanilla
1 cup all purpose flour
1/2 cup white granulated sugar
1 package (6 ounces) almond brickle bits
Directions:
Directions:
Preheat oven to 380 degrees. In a large mixing bowl and electric mixer, beat butter and vanilla until creamy. Blend in the flour and sugar, then stir in the brickle bits (mixture will get crumbly).

Spread cookie brittle 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 into baking pan. Discard the wax paper.

Bake cookie in a 380 degrees oven for 15 to 22 minutes or until golden brown around the edges. Let cookie brittle cool in pan on a rack for 15 minutes; then loosen with a wide spatula, turn out onto rack, and let cool completely. Break cookie into pieces. Store left overs in airtight containers for two days, longer than two days storage requires freezer.

This cookie brittle recipe makes about 24 two inch squares.

 

 

 

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