Another favorite cookie of the Roosevelt family was Rich Man's Shortbread, a delicious bar topped with a toffee mixture and glazed with chocolate.

Yield: 3 dozen bars

Ingredients

Shortbread

• ½ cup unsalted butter, softened (1 stick)
• 1 1/3 cups all purpose flour
• 4 ½ Tbsp. superfine sugar

Toffee Topping

• ½ cup unsalted butter (1 stick)
• 4 ½ Tbsp. superfine sugar
• 2 Tbsp. corn syrup
• ¼ tsp. vanilla
• 2/3 cup sweetened condensed milk (do not use evaporated milk)

Chocolate Glaze

• 7 ounces semisweet chocolate

Procedure

To make shortbread:

1. Preheat oven to 350° .
2. In small mixer bowl, cream butter and sugar with an electric mixer at medium speed until light and fluffy
3. Stir in flour with wooden spoon.
4. Press into 10 x 6-inch baking dish.
5. Bake for 20 to 25 minutes until golden brown.
6. Cool the pan on a rack.

To make toffee topping:

1. In heavy medium saucepan, combine butter, sugar, corn syrup, and condensed milk
2. Bring to boil over medium-high heat, stirring constantly. 3. Boil for 5 minutes, stirring constantly
3. Stir in vanilla.
4. Quickly pour over cooled shortbread, spreading evenly. Cool topped shortbread on rack at least 1 hour.

To Make Chocolate Glaze

1. In the top of a double boiler, melt chocolate.
2. 2. Pour over cooled toffee topping, spreading evenly
3. Cool on rack until set. Cut into bars.

Recipe by Bev Young from Presidential Cookies