On one of the hot days of summer, I decided I should do a bunch of baking. This is not the first time in my life or the first summer that this has happened. I saw this recipe in the Shepherd of the Valley cookbook and knew I wanted to try it when the right occasion came up. Last month I wanted to send some treats to a friend and these seemed perfect — a little melty, but able to hold up. The cookie base was a little bit like shortbread, and the milk chocolate Hershey bars made for a great creamy contrast to the flaky, buttery crust.
Hershey Center Bars
1 c butter
3/4 c sugar
2 tsp vanilla
2 1/2 c flour
1/2 tsp salt
3 giant-size Hershey chocolate bars
Cream butter and sugar; add egg and vanilla. Add flour and salt. Put half of dough in a greased jelly roll pan, until almost to corners. Put 3 Hershey bars on top, leaving 1/2 inch of dough all the way around. Ease the other half of dough on top. Seal sides with a fork. Bake at 350 degrees for 20 minutes. Cool slightly, cut while still warm.