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Cookie Brittle


All right, it’s the last day of cookie week!  Here’s another great recipe from Marina, and as with all her recipes, this one is a winner.  (Literally, the woman has hundreds of ribbons for her baking!)  These cookies are exactly what the title suggests.  Cookie brittle is the perfect cross of cookie and brittle, is super crunchy, buttery, studded with toffee, and garnished with chocolate.  I bet these are great with the almonds, but I made mine without.  These are perfect for gifts!

Cookie Brittle

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1 cup (2 sticks) unsalted butter, room temperature
1 ½ teaspoons pure vanilla extract
1 teaspoon salt
2 cups all-purpose flour
1 cup sugar
3 (7.8 oz) packages toffee candy bars, chopped fine
½ cup almonds, chopped (optional)

Preheat oven to 375 degrees. Combine butter, vanilla and salt in medium bowl and beat with electric mixer until fluffy. Add flour, sugar, chopped toffee candy, and almonds if desired. Blend well. Press mixture into 15 x 11 inch cookie sheet with sides. Cover with waxed paper and flatten with rolling pin to edge of pan. Discard paper. Bake until golden brown, about 25 minutes. While still hot, cut into diamonds or squares. Cool completely. Drizzle with chocolate if desired.

Recipe source: Marina C.

Crunchy Dilled Shrimp Salad

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I’ve been making this shrimp salad for several years and especially enjoy it in the spring and summer because it is light and bright. I love the crisp crunch from the water chestnuts and the nutty crunch from the cashews. The dill & lemon balance the slightly sweet taste of the dressing and pair perfectly with the shrimp. I usually serve it on a slice of toasted bread as an open-faced sandwich so I can enjoy the visual appeal of the pretty salad while I eat it.

I omitted the cashews from this batch and decreased the dressing to 1/3 cup, which saves 50 calories per serving.

Crunchy Dilled Shrimp Salad

Printable Recipe
Printable recipe with picture

1 (12 oz) bag frozen cooked shrimp, thawed and tails removed
1 (8 oz) can water chestnuts, drained
1/4 c cashews
1/2 c light Miracle Whip
3 T chopped fresh dill or 1 T dried dill
2 t lemon juice
3/4 t garlic powder
1/8 t salt

Roughly chop the shrimp, water chestnuts & cashews and mix in a medium bowl with all other ingredients. Serve immediately. If you will be serving later, omit the cashews and refrigerate. Stir them in just before serving so they will still be nice and crunchy.

Makes 4 servings.

Nutritional Info (per serving): 187 cal, 7 g fat, 177 mg cholesterol, 560 mg sodium, 12 g carbs, 1 g fiber, 20 g protein.

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