'Tis the season to bake cookies...Fa la la la la, la la, la....WAAAAAH!   Our family has a tradition of cookie baking with the kids, and there is no way the boys are letting me off the hook, no matter how much I whine about hating to bake.   As an added incentive, I need to make platters to take to parties and one for the teacher cookie party at school.  Many of the cookies I save for the holidays only are organized in my favorties, but this year I'd like to add some new ones.   So, in that spirit, the first new recipe comes from my good friend Terry the CartSmart Bag Lady.   Most of this is in Terry's own words, but I have adjusted it a bit so that it will easily import into my favorites!

Chocolate Caramel Shortbread

1 1/2 cup butter, divided, at room temperature
1/2 cup powdered sugar, sifted
1/4 tsp salt
1 1/4 cup all-purpose flour
14 oz sweetened condensed milk
3 tbsp corn syrup
1 tsp vanilla
3 oz semi-sweet baking chocolate, melted

Pre-heat oven to 350.
In large bowl, beat 1 cup of the butter, sugar, salt un;til fluffy. Add flour - mix well.
With floured hands, press evenly into greased square pan.
Bake 30 - 35 minutes until lightly browned. Cool slightly.

In 2 qt glass measuring bowl with handle, melt remaining 1/2 cup butter* in microwave on high for 1 minute.
Stir in condensed milk and corn syrup.
Microwave on high 6 - 8 minutes (stirring after each minute) until it turns a light caramel colour.
Stir in vanilla. Spread over shortbread.
Drizzle with melted chocolate. Chill until firm.
Store, covered, at room temperature,

*Be sure to use butter.  Stir the milk mixture faithfully and watch carefully so it doesn't burn.

It's worth the effort!

There you have it! Stay tuned for more!