Recipe: Quadruple Four In One Cookies (toffee squares, praline squares, raspberry jam squares, apricot fudge bars)

QUADRUPLE FOUR IN ONE COOKIES
Source: the 1989 Christmas Cookie Book

2 cups butter or margarine, softened
1 1/2 cups brown sugar
1/2 cup sugar
2 egg yolks
2 tsp. vanilla
1/2 tsp. salt
1 cup chopped pecans or walnuts
4 cups flour

Cream together butter, and sugars until well blended.

Beat together yolks, vanilla, and salt; add to butter mixture. Stir in 1 cup chopped nuts. Stir in flour.

Divide dough into 4 equal parts.

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TOFFEE SQUARES:
1/4 basic dough
6 oz. chocolate chips or German sweet bits
1/4 cup pecans or walnuts

Spread reserved dough into greased 9 inch square pan.

Bake at 350 degrees for 20 minutes until golden brown. Place on wire rack. Top with chocolate. Spread over crust when melted. Sprinkle with chopped nuts. Cut into 1 1/2 inch squares while chocolate is soft. Cool in pan. It may be necessary to place in refrigerator or freezer for a few minutes to set chocolate.

Remove from pan when cold. Makes 36 servings.

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PRALINE SQUARES:
6 tbsp. butter
6 tbsp. packed brown sugar
1/4 of basic dough
2 tsp. corn syrup
1/2 cup chopped pecans

Spread 1/4 of reserved crust dough into a greased 9 inch square pan.

Bake at 350 degrees for 15-20 minutes until browned. Prick baked dough with a fork.

Boil butter, brown sugar and corn syrup for 1 minute. Pour over baked dough immediately and top with chopped nuts.

Bake 8 minutes longer, until glaze bubbles. Place on wire rack to cool.

Cut into 1 1/2-inch squares while warm. Makes 36 servings.

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RASPBERRY JAM SQUARES
1/4 basic dough
3/4 cup raspberry jam

Take 1/4 cup of basic dough and freeze. Spread remaining basic dough into a greased 9-inch pan.

Spread raspberry jam over dough. Grate frozen dough over jam layer.

Bake at 400 degrees for 20-25 minutes, until browned. Place pan on wire rack. Cut into 1 1/2 inch squares before cooled. Makes 36 servings.

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APRICOT FUDGE BARS

1/4 basic dough
1/2 cup butter
2/3 cup apricot preserves
2 oz. bitter chocolate
1 cup sugar
2 eggs
1/2 cup flour
1 cup chopped pecans
1 tsp. vanilla
1/4 tsp. salt

Take 1/4 cup basic dough and freeze. Spread remaining dough into a greased 13x9-inch pan.

Bake at 350 degrees for 13-17 minutes, until lightly browned.

While crust is baking melt butter and chocolate in a double boiler. Cool chocolate mixture.

Stir in sugar and 1/2 cup nuts. Beat eggs, vanilla, salt and flour together. Blend into chocolate mixture.

Remove crust from oven and spread preserves over top of crust. Cool.

Pour brownie mixture on top of preserves. Sprinkle with remaining 1/2 cup of nuts. Grate frozen dough over all.

Bake at 325 degrees for 30-35 minutes until brownies test done with a toothpick. Cool on wire rack.

Loosen around edges and cut into 1 1/2 inch squares. Makes 36 servings