1999 WALNUT SHORTBREAD

1 cup butter, softened
1/2 cup sugar
2 cups flour
1/2 cup finely chopped walnuts
1/2 cup toffee chips
Glaze:
1 cup powdered sugar
11/2 teaspoons vanilla
2 to 3 tablespoons milk

Heat oven to 350 degrees. Combine butter and sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy, 2 to 3 minutes. Stir in flour, nuts and toffee chips.

Press dough evenly into greased 15x10x1-inch jelly-roll pan. Bake for 20 to 24 minutes or until golden brown. Cut into diamonds or bars while hot. Cool 5 minutes.

Glaze: Meanwhile, combine powdered sugar and vanilla. Gradually stir in enough milk for glazing consistency. Spread over warm shortbread. Cool completely. Makes 48.
-- From Shirley Kacmarik, Binghamton, N.Y.