Cookie Brittle: the quickest cookies ever

Years ago, my dear loopy friend Judy passed along this recipe and we’ve been making these cookies ever since. These cookies hold the land speed record for preparation from start to finish. Any time I need to make a dessert FAST, this is my recipe.

Cookie Brittle

In the Kitchenaid mixer, I blend together

1 c. cold butter, cut into pieces
2 c. flour
1 c. sugar
2 t. vanilla
1/2 t. salt

Mix this together until it’s coarse and crumbly…like pie crust right before you add the water.

Mix in a package of chocolate chips. Don’t over-mix this. If you can keep it in the coarse and crumbly stage, you can just pour the bowl onto the greased jelly roll pan and sort of shake or spread it out level. If you mix it long enough that it turns into dough, then you’ll need to press it into the pan. That takes a minute or two longer.

Bake at 375 degrees for about 15 minutes. You want the cookie brittle to be just starting to turn golden brown. Cut into pieces immediately and then let cool.

You can get creative on these cookies by substituting almond extract for vanilla. You can also sprinkle chopped nuts over the pan after the dough is spread out. I tried using root beer extract once, but that didn’t turn out so well. Tonight I sprinkled chopped walnuts over it all to disguise the fact that I’ve brought the same type of cookies to the last three dessert events I’ve been to.

I’m not sure anyone was fooled, but everyone wanted the recipe, so I think I was okay.

bk