Millionaire's Shortbread Cookie Recipe
Shortbread:
1 3/4 C. unsifted all-purpose flour
1/4 C. sugar
3/4 C. unsalted butter, cut into 1/2-inch slices
Filling:
1 can (14 oz.) sweetened condensed milk
1/2 C. unsalted butter
1/2 C. sugar
Topping:
6 oz. semisweet chocolate, finely chopped
Adjust rack to lower third of oven; preheat oven to 350� F.
To make the shortbread: Put the flour and sugar in a food processor. Process
just long enough to blend the ingredients. Add the butter slices all at once and
process with on/off pulses until the ingredients form a ball. Press into a 9 x
13 x 2-inch baking pan, prick the bottom with the tines of a fork and bake for
20 to 25 minutes, or until firm to the touch and pale golden.
Let cool in the pan.
To make the filling: Combine the milk, butter and sugar in a 1 1/2-quart
saucepan. Heat over low heat until the sugar has dissolved. Bring to boil,
stirring occasionally, then reduce heat and simmer gently, stirring frequently,
for about 8 to 10 minutes, or until the mixture begins to come away from the
sides of the pan, has thickened slightly, and is straw-colored. Pour over the
shortbread base. Set aside to cool for at least 2 hours or overnight.
To make the topping: Melt the chocolate over a bowl half-filled with hot water.
Pour the chocolate over the filling and, using an offset metal spatula, spread
it thinly to cover the filling. Refrigerate for 5 minutes, until the chocolate
just begins to set. Remove from the refrigerator and place in a cool room until
completely set.
Cut into squares or rectangles with a thin-bladed, sharp paring knife.
Yields 2 to 3 dozen.
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