Because these are so sweet, I don’t make them very often, but…from the first time I made these back in the late 60’s, everyone liked them.
Cream butter and sugar. Blend in the flour. Press evenly in bottom of ungreased 13x9x2” baking pan. Bake at 330 degrees for 12-15 minutes (or until just lightly browned). Remove from the panggangan and add the following:
(This can be mixed/beaten together while the crust is baking.)
Spread this over hot baked layer and bake for about 20 minutes (or until lightly browned). Cool completely before cutting.
While still warm, I sometimes drizzle a small amount of ‘browned butter frosting’ over their top. (They are already sweet enough without any frosting, so go light if you do add some– LIGHTER than what is shown in the picture on here!)
*This was a ‘variation’ recipe which was in an old Betty Crocker cookbook (early 1960’s)
Source Recipe: http://milkmaidrecipebox.blogspot.com