Ingredients
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BASIC COOKIE DOUGH
1 cup butter or 1 cup margarine, softened
1 1/2 cups confectioners' sugar
1 large egg
1 teaspoon vanilla
2 1/2 cups all-purpose flour
ENGLISH TOFFEE BARS
1/2 cup quick-cooking oats
1/2 cup brown sugar, firmly packed
1/2 cup semisweet chocolate piece
1/2 cup chopped nuts
FRENCH CHERRIE CAKES
1 cup candied red cherries, finely chopped
ALMOND FILLING
2 cups confectioners' sugar
1 teaspoon almond extract
1 1/2 - 2 tablespoons milk
Preparation
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BASIC COOKIE DOUGH.
Cream butter and sugar.
Beat in egg and vanilla.
Add flour slowly and mix well.
Divide in two.
ENGLISH TOFFEE BARS.
Preheat oven to 375\u00b0.
Grease oblong pan 13 x 9.
To 1/2 cookie dough, mix in oats and brown sugar.
Dough will be crumbly.
Pat into prepared pan evenly.
Bake 15 minutes-no imprint will remain when touched lightly.
Remove from oven.
Sprinkle immediately with chocolate pieces evenly.
Place another baking sheet over pan to soften chocolate.
Spread chocolate evenly.
Sprinkle with 1/2 cup chopped nuts.
While warm, cut into 1 1/2-inch diamond shapes.
FRENCH CHERRIE CAKES.
Add cherries to 1/2 basic dough. I added a few drops of red food color to the dough.
Cover and chill at least 2 hours.
Heat oven to 375\u00b0.
Roll dough to 1/4-inch on well-floured cloth coverd board.
Cut into 2-inch circles or scalloped rounds.
Cut small hole in center of half the rounds.
Bake on ungreased baking sheet 8-10 minutes or until very light brown.
Cool.
For almond filling blend confectioners sugar, almond extract, milk and food color.
Spread on whole rounds.
Place round with hole in it on top.
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