Category Archives: Cookies & Bars

Oh Henry Bars



Oh Henry Bars

This vintage recipe is well over 50 years old.  I have been making it since I got married 56 years ago.  I have seen it made with oatmeal, but I have always used Special K, which I prefer.

  • 1 cup white syrup
  • 1 cup sugar
  • 1 1/2 cups peanut butter (I used creamy)
  • 6 cups Special K
  • 1 cup butterscotch chips
  • 1 cup chocolate chips

Bring syrup and sugar to boil in a large pan.  Take off heat and add peanut butter.  Then mix in Special K.  Press into a greased jelly roll pan (cookie sheet).

Melt butterscotch chips and chocolate chips in microwave for 1 to 2 minutes until melted.  Spread over bars and cool in refrigerator.

Cut into bars (size is your choice).  Makes 32 large bars.

“Only Jesus, the Living Water, can satisfy our thirst for God.”


Danish Butter Cookies



Danish Butter Cookies

These icebox cookies are great to make ahead.  Make them up into logs, put them in the frig and cut them off whenever you need some cookies.  Decorate them any way you want or eat them plain.  Yum!!

  • 2 cups butter (1 pound), softened
  • 3 cups sugar
  • 1/2 teaspoon cream of tartar
  • 1 egg
  • 4 1/2 to 5 cups flour

Beat butter, sugar, cream of tartar and salt in mixing bowl until combined.  Add egg, beat until well combined.  Beat in as much flour as you can, then stir in enough remaining flour to make a stiff dough. (I used 4 1/2 cups.)  Divide dough into thirds.  Shape into logs about 1 1/2 inches in diameter and 9 inches long; wrap and chill until firm, 1 to 3 hours.

Preheat oven to 375 degrees.

Cut rolls into 1/4 inch slices and arrange 1 inch apart on a parchment lined cookie sheet.  Sprinkle with decorating sugar (if using).  Bake until bottoms and edges are golden brown, 8 to 10 minutes.

Makes about 7 dozen cookies.

“Linger in God’s Word and you’ll find stories of faith.”

Caramel Apple Pie Cookies



Caramel Apple Pie Cookies

These cute little cookies are so good!  They were a little messy to make, and a little time consuming, but very much worth it.  Next time I make them, I am going to change a few things.  I will not put so much caramel on and not so much apples on and I think they will be a little easier to work with.

  • 1 package refrigerated pie crusts
  • 1 jar caramel sauce
  • 1 can apple pie filling
  • 1 egg, lightly beaten
  • 3 tablespoons cinnamon sugar
  • 2 tablespoons flour, for sprinkling

Preheat oven to 350 degrees.

Sprinkle a little flour on a clean work surface or on a piece of parchment paper.  Roll out the dough just a little bit to slightly increase the surface area.

Spread a “thin” film of caramel sauce over the crust.  (I put too much on.)

Chop up the apple pie pieces so they’re smaller.  (I put a knife in the can and chopped them up.)  Spread some of the apple pie mixture over the caramel sauce.  Don’t use quite the whole can.  (I used too much here also.)

Sprinkle a little flour on your clean work surface and again, roll out the dough very slightly.  Use either a pastry cutter or a knife to cut a bunch of strips about 1/2 inch wide.

Using the strips, make a lattice over the top of the pie.

Get out a round cookie cutter and cut out the caramel pie cookies.  I used a 2 3/4-inch cookie cutter, I ended up with 14 cookies.  I didn’t have a 3-inch cookie cutter, but if you use that size, you will end up with 12 cookies.  Use a thin spatula to carefully transfer the cookies over to the non-stick baking sheet.  (I put parchment paper on my baking sheet for easier clean-up.)

Brush a little of the egg across the strips on the cookies.  Sprinkle with cinnamon sugar.  Bake for 20 – 25 minutes until golden brown.

And don’t forget to bake up all those luscious leftover scraps, too!  (If you’ve used parchment, it is easy to transfer over on to your baking sheet.)

“The prayer of the feeblest saint…is a terror to Satan”




Orange Marmalade Cookies



Orange Marmalade Cookies

These are the famous cookies Helen Corbitt made at the Neiman-Marcus restaurant.  They are really delicious!

For the cookies:

  • 3 cups (15-oz.) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable shortening or unsalted butter
  • 1 cup sugar
  • 2 large eggs, beaten
  • 1 cup orange marmalade

For the orange icing:

  • 2 teaspoons grated orange zest
  • 1 teaspoon grated lemon zest
  • 1/4 cup freshly squeezed orange juice
  • 1 teaspoon freshly squeezed lemon juice
  • 3 tablespoons unsalted butter, softened
  • 3 cups (12-oz.) confectioners’ sugar
  • 1/8 teaspoon kosher salt


Preheat oven to 300 degrees.  Either butter cookie sheet, line with parchment or use a silpat.

To prepare cookies, sift together flour, baking soda and salt into a bowl and set aside.

Place the shortening in the bowl of an electric mixer fitted with a paddle attachment and beat on low speed.  Add the sugar and continue beating for about 2 minutes, until light and fluffy.  Add the eggs and mix well.  Add the reserved dry ingredients and the marmalade and mix thoroughly.

Remove the bowl from the mixer and, using a small cookie scoop, drop the cookie dough onto the cookie sheet.  Transfer to oven and bake for about 20 minutes, or until the cookies are light brown in color.

While the cookies are baking, prepare the icing.  Combine the orange and lemon zests and juices in a bowl.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on low speed.  Add 1 cup of the confectioners’ sugar and blend thoroughly.  Add the remaining 2 cups sugar, salt and the citrus juice mixture and blend until smooth.

Remove cookies from the oven and transfer to a wire rack to cool.  When completely cooled, ice the cookies.

Makes about 36 cookies.

“God is our refuge in times of trouble.”

Pumpkin Pie Cookies



Pumpkin Pie Cookies

These cookies are outrageously good!  I took them to bridge today and everyone just loved them and wanted the recipe.

Cookie Base and Topping

  • 1 pouch (1 lb. 1.5 oz.) Betty Crocker sugar cookie mix
  • 1/4 cup cold butter
  • 4 oz. (half of 8-oz. pkg) cold cream cheese

Pumpkin Filling

  • 4 oz. cream cheese, well-softened
  • 2 tablespoons sugar
  • 3 tablespoons canned pumpkin (not pumpkin pie mix)
  • 2 teaspoons flour
  • 1/4 teaspoon pumpkin pie spice

Heat oven to 350 degrees.  Generously spray bottoms and sides of 24 regular-size muffin cups with cooking spray.

Place cookie mix in large bowl.  Cut in butter and 4 oz. cream cheese, using pastry blender or fork, until mixture is crumbly.  (Do not overmix.)  Reserve 1 cup cookie mixture for topping; set aside.  Firmly press 2 tablespoons remaining cookie mixture evenly into bottom of each muffin cup.

In small bowl, add 4 oz. cream cheese and stir until smooth.  Add remaining pumpkin filling ingredients; mix well.  Place 1 rounded teaspoon pumpkin filling in center of each cookie.  Sprinkle each with 2 teaspoons reserved cookie topping.

Bake 18 to 20 minutes or until edges of cookies are golden brown.  Cool completely in pan, about 30 minutes.  Run metal spatula around edge of cookies in muffin tin to loosen.

Makes 24 cookies.

“Live to leave a legacy for God’s glory.”

Cream Cheese Brownies


Cream Cheese Brownies


Cream Cheese Batter:

  • 2 tablespoons butter
  • 1 (3-oz.) pkg. cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1 tablespoon flour
  • 1/2 teaspoon vanilla

Blend butter and cream cheese.  Gradually add sugar, beating well.  Stir in egg, flour, and vanilla.  Set aside.

Chocolate Batter:

  • 4 oz. German sweet chocolate
  • 3 tablespoons butter
  • 2 eggs
  • 3/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup flour
  • 1/2 cup chopped nuts, optional
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Preheat oven to 350 degrees.  Grease an 8- or 9-inch square pan.  Melt chocolate and butter over very low heat.  Set aside to cool.

Beat eggs until thick and light in color; slowly add sugar, beating well.  Add baking powder, salt and flour.  Stir in melted chocolate mixture, nuts, vanilla, and almond extract.  Spread about half of the chocolate batter in the pan.  Add cheese mixture, spreading evenly.  Top with spoonfuls of chocolate batter. Zigzag with a spatula to marble.

Bake for 35 to 40 minutes.

Yields:  16 squares

“God would not be worthy of our worship if He could be understood by our wisdom.”

Scrumptious Orange Bites



Scrumptious Orange Bites

One bite of these cookies and you will know why they are scrumptious.  My husband loves anything with orange in it.  He loved these!

  • 1 1/3 cups flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 1/2 cups pitted whole dates, chopped
  • 8 tablespoons unsalted butter
  • 1/2 cup packed light brown sugar
  • 1 teaspoon grated orange zest
  • 1/2 cup orange juice
  • 2 large eggs
  • 1 cup butterscotch chips
  • 1 cup pecans, chopped
  • Confectioners’ sugar, opt.

Heat oven to 375 degrees.

Whisk flour, salt and baking soda together in bowl.

Bring dates, butter, brown sugar, orange zest and orange juice to simmer in saucepan and cook until mixture has thickened slightly and measures 2 cups, about 5 minutes.  Transfer mixture to large bowl and let cool to room temperature, about 30 minutes.

Whisk eggs into cooled date mixture, one at a time, until combined.  Fold in flour mixture until just combined, then fold in butterscotch chips and pecans.  Drop generous tablespoon-size portions of dough onto prepared baking sheets, spaced about 2 inches apart.  Bake cookies until edges are set and beginning to brown but centers are still soft and puffy, about 8 to 10 minutes.

Let cookies cool on sheets for 10 minutes, then transfer to wire rack and let cool completely.  Repeat with remaining dough using cooled baking sheet.  Lightly dust cooled cookies with confectioners’ sugar before serving, if desired.

Makes about 4 dozen.

“God speaks through His Word when we take time to listen.”