MORE COOKIES ANYONE? ~ AUNT EDWINA'S ENGLISH TOFFEE COOKIES / SUNSHINE CRISPS / POPPY SEED COOKIES / CHOCOLATE PEANUT BUTTER BARS / TOFFEE BARS

AUNT EDWINA'S ENGLISH TOFFEE COOKIES

1/2 pound unsalted butter

1 cup brown sugar

1 egg yolk

1 3/4 cup flour

1 tsp. vanilla

1/2 cup chopped walnuts

dash salt

cream butter and sugar. Add yolk and cream well. Add flour, salt, vanilla and nuts. Form into 2 logs. Refrigerate. Bake sliced cookies at 300 degrees on ungreased baking sheet about 12 minutes.

(about 96 cookies)

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SUNSHINE CRISPS

1 cup butter

1 cup brown sugar

1 cup chopped walnuts or pecans

graham crackers

Line baking jelly roll pan with foil and fill with graham crackers (Keebler Honey fit perfect). Melt better in heavy saucepan. Add sugar and nuts. Boil 2 minutes. Pour over crackers. Bake at 350 degrees for 10 minutes. Cut while warm.

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POPPY SEED COOKIES

1 cup unsalted butter (room temperature - each stick cut in quarters)

1 cup sugar

2 large egg yolks

2 Tbsp. grated orange peel

1/2 tsp. freshly grated nutmeg

1/4 tsp. salt

2 1/4 cups cake flour

2 Tbsp. poppy seeds

Place first 6 ingredients in work bowl of food processor. Process about 1 1/2 minutes until smooth and slightly fluffy, stopping occasionally to scrape down sides.

Sift flour into work bowl. Add poppy seeds. Mix just until combined about 8 on/off turns, stopping to scrape down sides.

Divide dough into 4 equal parts. Form each into 2-inch diameter cylinders atop sheet of plastic wrap. Wrap and refrigerate until firm.

Preheat oven to 350 degrees. Cut dough into 1/4-inch thick slices. Bake in center of oven on ungreased cookie sheet for abut 9 minutes or until edges begin to brown. Cool on cookie sheet 2 minutes before removing.

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CHOCOLATE PEANUT BUTTER BARS

1 cup unsalted butter

1 cup crunchy peanut butter

1 (16 ounce) box powdered sugar

1 1/2 cups crushed vanilla wafers (about 45)

1 (12 ounce) package semisweet chocolate morsels

1/2 cup whipping cream

Beat butter and peanut butter at medium speed until blended. Add powdered sugar and vanilla wafer crumbs. Beat until blended. Press evenly into lightly greased 13 x 9 inch baking pan lined with wax paper.

Stir together chocolate morsels and whipping cream in medium saucepan over low heat until melted and smooth. Spread evenly on top of peanut butter mixture. Chill one hour or until firm.

Remove from refrigerator and let stand at room temperature 10 minutes. Cut into

48 bars.

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TOFFEE BARS

40-45 saltine crackers

1 cup loosely packed brown sugar

1 tsp. baking soda

1 12-ounce package semi-sweet chocolate morsels

1 cup chopped nuts

Line a large cookie sheet or jelly roll pan with foil. Spray with Pam. Arrange as many saltines as you can on cookie sheet until all space is covered.

Melt butter and brown sugar in medium saucepan, stirring occasionally until it comes to a boil. Boil 1 minute only. Remove from heat and add baking soda. Stir and pour over saltines, spreading around until all are covered.

Bake at 350 degrees for 10 minutes only. Remove from oven. Immediately sprinkle chocolate morsels on top. Let set for 2 minutes or until melted and carefully spread over crackers. Sprinkle with nuts. cut into squares but leave in pan for 8 hours before removing. (Or put in refrigerator to help harden).

(36 bars)

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SPRITZGEBACKEN

(Judy O's)

1/2 pound unsalted butter

2 egg yolks

2 - 2 1/2 cups flour

3/4 cup sugar

1 Tbsp. vanilla

Preheat oven to 350 degrees. Mix all ingredients together. Be sure the butter is soft. You must mix everything by hand all at once. Fill spritz gun right immediately. Bake about 10 minutes or until cookies turn light golden brown.