Page 155 - Classic Cookies with Modern Twists

2. To make the cr ust, in the bowl of a st and mixer tted with the

paddle att achment or using a handheld electric mixer, beat the
butter and sugar on medium speed until light and uff y, about 2
minutes. Scrape the bowl with a r ubber spatula and add the egg

yolk, reser ving the white for later. Mix to incorporate, about 30
seconds. Scrape the bowl again and add the our and salt on low
speed, mixing until the ingredients are fully incorporated but
still cr umbly. Press the dough into the pan, using your ngertips
and the heel of your hand to distribute it evenly over the bottom.

3. Br ush the cr ust with the egg white and cover it evenly with the
nuts. Bake for about 30 minutes, or until the cr ust is rm and
lightly brow ned. Remove the pan from the oven, and sprinkle

the chocolate over the top. Return the pan to the oven for 2 to 3
minutes, or until the chocolate begins to melt. Remove the pan
from the oven and use a small offset spatula to evenly distribute
the chocolate. L eave the pan on a wire rack to cool completely
before cutting.

WITH A TWIST

Salted Caramel Tray Bakes: Make the Salted Ca ramel
Sauce, whisking in ¾ cup heavy cream and 3
tablespoon s unsalted butter instead of 1 cup heavy
cream. After sprinkling the chocolate over the nuts, cover it

with the caramel sauce. Increase the oven temperature to
350 degrees F, and bake for about 25 minutes, or until the
caramel is bubbling around the edges and still wobbly in the
center. Generously sprinkle eur de sel or nishing salt

over the caramel after you remove the pan from the oven.
Cool completely on a wire rack before cutting.