Chocolate Shortbread Cookies

Chocolate Shortbread

1 pkg semi sweet chocolate chips (about 2 cups)

1 1/2 cups powdered sugar

3/4 cup butter, softened

1 tsp. vanilla

1 cup flour

a pinch of salt

1 cup ground almonds or walnuts

2 Tbs veg shortening

Melt 1 cup chips over hot, not boiling, water and remove from heat.

In bowl, cream sugar, butter and vanilla. Gradually add in flour and salt, then blend in melted chocolate and nuts, mixing well.

Press dough into lightly greased 13x9 jelly roll pan. Bake at 250 for 50-60 minutes until center feels firm to touch.

While cookies bake, melt remaining chips with the shortening in bowl over hot water. Spread hot shortbread with the chocolate/shortening glaze. While still warm, score into 1 1/2 inch squares.

Ice Cream Crunch and Strawberry Yogurt Pie

Surprise Ice Cream Crunch

1/2 cup butter

1 cup brown sugar

1 cup coconut

2 1/2 cups crispy rice cereal

softened ice cream, about 1/2 gallon

Melt butter and add brown sugar to dissolve. Remove from heat and allow to cool. Add in coconut and stir. Allow to cool to room temp and add rice cereal.

Butter 9x13 pan and spread half mixture along bottom, slice softened ice cream and lay on top of mix. Add remaining mixture as topping and freeze overnight.

Strawberry Yogurt Pie

2 8 oz containers strawberry yogurt

1 8 oz container of whipped topping, such as cool whip

3 Tbs strawberry jam

1 graham cracker crust

Gently fold together all ingredients and pour into crust. Freeze to firm and serve, cutting pie with knife dipped in hot water.