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Recipe by Susie Fishbein

Cookie Brittle

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Parve Parve
Easy Easy
22 Servings
Allergens

Contains

- Wheat - Gluten
30 Minutes
Diets

No Diets specified

This quick and easy recipe came from my friend Karen Zomick Finkelstein. Zomick is the key word here, as she comes from a famous name in kosher bakeries. This recipe is a great way to get a large batch of cookies on the table very quickly.

Ingredients

Main ingredients

Directions

Prepare the Cookie Brittle

1.

Preheat oven to 350 degrees Fahrenheit. Line a 10- by 15-inch jelly roll pan with Gefen Parchment Paper. 

2.

With an electric stand mixer, cream the butter or margarine with the sugar on medium speed until light yellow and smooth. Add the vanilla and salt.

3.

Slowly add the flour and mix until incorporated. Stir in the chocolate chips.

4.

Press the dough into a thin, even layer in the prepared pan. I like to cover the dough with a sheet of parchment paper and use a small rolling pin or a heavy can to quickly and evenly spread the dough.

5.

Bake 20–25 minutes or until golden-brown.

6.

Cool completely. Break into pieces with your hands to create uneven shards of cookie brittle.

Prepare the Cookie Brittle

Yield: 20–25 servings

Acknowledgment

Reproduced from Kosher by Design Short on Time by Susie Fishbein with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.

Cookie Brittle

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Barbara Fleckman
Barbara Fleckman
8 months ago

Have made this recipe for many years and always make for favors and my son in law!

Miri Stoner
Miri Stoner
7 years ago

Substituting margarine for oil? Will it work?

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Cnooymow{shman
Cnooymow{shman
Reply to  Miri Stoner
7 years ago

I would probably chill the oil first as it might make them greasy.