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If you are like most, this time of year means lots of baking going on in the kitchen!  I love trying new recipes, but I also have my easy “go to” recipes that are always crowd pleasers.  I have two cookie exchanges to attend this year and after staying up until 1 am making salted caramels for cookie exchange #1, I needed my favorite easy cookie recipe for this second cookie exchange.  My mom’s frosted shortbread cookies are so simple and use ingredients that I consider “staples” in my pantry and fridge!  I tend to always get these at Walmart during my weekly shopping trips.

My mom was in town and asked how she could help.  We had just been grocery shopping at Walmart and got our pantry staples and thankfully so because this recipe uses ingredients that I always have on hand!  This recipe called for Bakers Chocolate, Bakers Coconut and Planters Peanuts.  All of which I always have on hand around the holidays!

Tip #1: Before running out to the store, shop at home to see if you have ingredients for an existing recipe already! Keep basic baking staples on hand throughout the holiday season.

I grew up making these cookies with my mom, so this was so much fun to make in my own kitchen with her.

Have you checked out the Kraft Walmart Hub? I just found out about it and it is so helpful! It has recipes, sweepstakes, loyalty programs, coupons and more! What’s not to love? If you’re looking for a new dinner idea or a chance to win some awesome prizes, be sure to check it out!

Tip 2: Check out coupons online for holiday savings.

Now, for the instructions on how to make these yummy cookies!

INGREDIENTS:
1 cup butter
1 cup brown sugar
1 egg yolk
2 cups flour
1 teaspoon vanilla
dash of salt
1 1/2 cups chopped Baker’s Chocolate (semi-sweet)
1/2 cup finely chopped Planter’s Peanuts, walnuts, coconut or topping of your choice.

DIRECTIONS:
Combine all of the above ingredients except chocolate chips and nuts.  Spread batter evenly over an ungreased cookie sheet (I line with parchment).  Level out the dough with a rolling pin if necessary.
Bake at 350 for 15-18 minutes or until golden.  Immediately remove from oven and sprinkle chocolate chips over the hot cookie crust. Put back into the oven for 1-2 minutes.  Take out the cookie sheet and spread the chocolate around using a spatula.  Sprinkle chopped nuts, coconut or topping over the top.
When cool, cut into square or diamond shapes.  Store in an air tight container. Enjoy!

Tip 3: I bake several batches at a time and freeze them. When I need cookies for guests or a hostess gift, I take the cookies out a few hours before and they thaw out great!

I also did a batch that was topped with coconut. It was so delicious!

  We hope you enjoy making memories and creating traditions with your family!