This recipe is from one of my family’s good friends, Wanda Pittman who was not only a great baker, a great gardener but had a wonderful flair in cooking wild game. Enjoy this sweet treat from her!
Almond Roca Cookie Squares
1 cup butter (margarine may be used)
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg yolk, well beaten
1 teaspoon vanilla extract
2 cups cake flour
10 oz milk chocolate, melted
1 cup sliced almonds, toasted
Cream butter and sugars in a mixing bowl and add egg yolk and vanilla mixing well. Blend in the flour. Spread evenly on a 15x10 inch cookie sheet with rim. Bake 350 degrees F. for 15 to 20 minutes or until edges are brown and separates from the sides. While warm but not hot, spread melted chocolate over the cookie base and sprinkle with the nuts. You can drizzle additional chocolate over nuts if desired. Cut while slightly warm. You can substitute nuts of choice if desired.