Name: Tan Fingers
Yield: Twenty-four 2-inch squares
Cuisine: Italian
Ingredients: 1 tablespoon light corn syrup; ¼ teaspoon salt; 1 teaspoon vanilla extract; 5 tablespoons unsalted butter; 2¼ cups unbleached all-purpose flour (spoon flour into dry-measure cup and level off); One 14-ounce can sweetened condensed milk; ½ cup sugar; 14 tablespoons (1¾ sticks) unsalted butter, softened

Preparation info

Twenty-four
2 inch squares

Difficulty
Easy

Appears in

A Baker's Tour

By Nick Malgieri

Published 2005

About

This intriguing bar cookie was shared by my friend Thea Cvijanovich. Her sister Eva Abplanalp, who lives in Kamo-Whangarei, New Zealand, sent the recipe to her. It is a popular New Zealand cookie.

Ingredients

Dough

14 tablespoons (1¾ sticks) unsalted butter, softened
½ cup sugar

Method

Set a rack in the lowest level of the oven and preheat to 350 degrees.
For the dough, beat the butter with the sugar and salt in an electric mixer fitted with the paddle attachment on medium speed, until soft and light, 2 to 3 minutes.
Beat i