This is for MD, who in the 9/8/09 newsletter wanted recipes for Butter Crunch Cookies. I have two recipes with this name. I hope one of them is what you want. Robbie IN

Butter Crunch Cookies

1 roll (16 oz.) refrigerated chocolate chip cookie dough
1/2 c. chopped walnuts
1/2 c. chocolate chips
1/2 c. peanut butter chips

Preheat oven to 350 degrees. Slice dough in rounds 1/4 inch thick. Place slightly overlapping in rows in 13 x 9 x 2 inch pan. Cover bottom completely. Sprinkle walnuts on dough.

Bake 15 minutes until golden brown. Cookie batter will look puffy; do not overbake. Place pan on wire rack. Sprinkle chocolate and peanut butter chips over hot layer. Let stand 3 minutes.

Then spread melted chips to make marbled frosting. Let cookies completely cool. Cut lengthwise in thirds; then crosswise in sixths. Cut each piece diagonally to make two triangles. Store in tightly covered container.

Pillsbury Chocolate Chip Cookie Dough, as currently available, is softer than previously. Placing the roll in the freezer for 10 minutes, or so, makes for easier slicing.
Robbie In

Butter Crunch Cookies

1 c. sugar
1/2 lb. butter
1 tsp. vanilla
1 egg yolk
2 c. flour
Egg white
1 c. walnuts (opt.)

Cream butter and sugar; add vanilla and egg yolk. Combine with flour, press thinly on a 10"x15" cookie sheet. Spread egg white on top with walnuts. Bake in a 275 degree oven for 45 minutes to 1 hour. NOTE: Don't let get too brown. Dough will seem slightly soft and should be light colored when taken from oven.
Robbie In

Butter Crunch Cookies

1 c. sugar
1/2 lb. butter
1 tsp. vanilla
1 egg yolk
2 c. flour
Egg white
1 c. walnuts (opt.)

Cream butter and sugar; add vanilla and egg yolk. Combine with flour, press thinly on a 10"x15" cookie sheet. Spread egg white on top with walnuts. Brush on lightly beaten white of egg. Spread crushed nuts on. Then bake 12 to 15 minutes at 350 degrees. Let stand a few minutes and cut into squares.
Robbie In

http://www.nancyskitchen.com