Busters Recipes

Millionaire's Shortbread Cookies

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.