Toffee Topped Shortbread

I am not a friend of shortbread, but this recipe makes a shortbread that is not as crumbly as most.  The toffee topping adds a nice depth.  Makes 24 bars.

  1 Cup Light Brown Sugar, Firmly                                            1 Cup All Purpose Flour

  -Packed                                                                                 1 Cup Cake Flour

  1 Cup Butter                                                                          1 Tsp Almond Extract

  1 Large Egg Yolk                                                                   1 Cup Miniature Toffee Bars

Heat oven to 325F.  Line a jelly-roll pan with non stick foil or parchment, set aside.

Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolk and almond  extract, continue beating until well mixed. Reduce speed to low; add flours. Beat until well mixed.

Press evenly onto bottom of jelly-roll pan.  Bake for 25 to 30 minutes or until lightly browned. (Bars will be soft.)

While baking, crush toffee bars.  After removing bars from oven, sprinkle immediately with crushed candy bars.  Cool 1 hour; cut  into bars with sharp knife while slightly warm.

Per Serving: 145 Cal (49% from Fat, 3% from Protein, 48% from Carb); 1 g Protein; 8 g Tot Fat; 5 g Sat Fat; 2 g Mono Fat; 17 g Carb; 0 g Fiber; 9 g Sugar; 13 mg Calcium; 1 mg Iron; 59 mg Sodium