Page 21 - 2020-2021 Holiday and New Year Recipe Book | University of Rochester

Toffee Square Cookies

Submitted by Nancy L. Dianis ’85

INGREDIENTS DIRECTIONS
Prep Time: 20 mins 1. Preheat oven to 350 F.
Cook Time: 15 mins 2. In a large bowl cream the butter.
Serves: “A Crowd” 3. Add brown sugar, egg yolk, sifted flour, and
1 cup butter vanilla to butter and mix well.
1 cup dark brown sugar 4. Spread dough 1/8" thick onto a jelly roll
2 cups flour, sifted pan.
1 egg yolk 5. Bake for 15 minutes.
1 t vanilla 6. Melt the chocolate chips in the microwave.
1 package semi-sweet chocolate chips 7. Remove cookies from the oven and
chopped pecans (optional) immediately spread the melted chocolate
chips onto the cookies.
8. Sprinkle with chopped pecans.
9. Cut into squares while warm.

“These are quick to make, quick to clean up
and are a crowd pleaser. No one can eat just
one! They also freeze well. And…if you are
wondering what to do with the unused egg
white, consider making an egg white facial
mask. Add the juice of ½ lemon to the egg
white and whisk thoroughly until it becomes
frothy. Apply a thin layer to clean facial skin
using a cotton pad or clean facial brush.
Leave on 10 minutes, then rinse with tepid
water. Proponents claim an egg white mask
tightens skin and absorb excess oil.”

Ho lid a y R e c ip e s