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Toffee Triangles




Source of Recipe


Family Circle Magazine


List of Ingredients




Cookie Dough:
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup packed light-brown sugar
2 egg yolks
2 1/2 cups all-purpose flour
1/4 teaspoon salt
Topping:
1 cup packed light-brown sugar
1/2 cup (1 stick) unsalted butter, cut into bits
1/2 cup honey
1/2 cup heavy cream
4 cups (1 pound) chopped walnuts




Recipe



Heat oven to 350°. Line 15 x 10-inch jelly-roll pan with heavy-duty aluminum foil, extending beyond sides.
2. Cookie Dough: Beat together on medium-high speed butter, sugar and yolks in bowl until fluffy, 2 minutes. On low, beat in flour and salt. Press into even layer over bottom of pan.
3. Bake in 350° oven 20 minutes or until golden and edges brown slightly.
4. Topping: Heat sugar, butter and honey in medium-size saucepan over medium heat to melt butter. Gently boil 3 minutes. Remove from heat. Stir in cream and nuts. Spread over crust.
5. Bake in 350° oven 25 minutes or until golden and topping is bubbly. Let cool in pan on rack. Lift foil to remove cookie from pan. Cut into sixty 1 1/2 x 1 1/2-inch squares. Cut each square in half diagonally for 120 triangles. Store in airtight container at room temperature for up to 2 weeks.