Category Archives: Cookies & Bars

Chewy Brownie Cookies

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Chewy Brownie Cookies

You will definitely get your chocolate fix with these cookies.  They are a scrumptious chocolate, chocolate chip cookie.

  • 2/3 cup Crisco shortening
  • 1 1/2 cups firmly packed light brown sugar
  • 1 tablespoon water
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 1/2 cups all-purpose flour (7 1/2-ounces)
  • 1/3 cup unsweetened baking cocoa
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips (12-oz. bag)

Heat oven to 375 degrees.

Combine Crisco, brown sugar, water and vanilla in large bowl.  Beat at medium speed of electric mixer until well blended.  Beat eggs into creamed mixture.

Combine flour, cocoa, baking soda, and salt.  Mix into creamed mixture at low speed just until blended.  Stir in chocolate chips.

Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheet.

Bake one baking sheet at a time at 375 degrees for 7 to 9 minutes, or until cookies are set.  DO NOT OVERBAKE.  Cookies will appear soft and moist.  Cool 2 minutes on baking sheet before removing to wire rack.

Makes about 3 dozen cookies.

“We are never outside the watchful care of our heavenly Father.”

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Coconut Dreams

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Coconut Dreams

When I made these I should have made a double batch.  They are so, so good.  I have been making all kinds of cookies for my husbands model train get-together, so I hope I have enough this time with all the other cookies I’m baking.  They are a slice and bake cookie so they are really easy also.

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/4 teaspoon baking soda
  • 1 egg yolk
  • 1 cup all-purpose flour (5-ounces)
  • 1 cup flaked coconut

In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.  Add sugar and baking soda.  Beat until combined, scraping sides of bowl occasionally.  Beat in egg yolk.  Beat in as much of the flour as you can with the mixer; stir in any remaining flour and coconut.  Shape into a 10-inch long log.  Wrap in plastic wrap or waxed paper.  Chill in refrigerator for 8 hours or overnight.

Using a sharp knife, cut log into 1/4-inch thick slices.  Place 1-inch apart on ungreased cookie sheets.  Bake in a 350 degree oven for 8 to 10 minutes or until edges are firm.  Cool on cookie sheet for 1 minute; transfer to wire racks; cool.

Makes 30 to 36 cookies.

“Open our eyes, Lord, we want to see Jesus.”

Blueberry Pie Bars

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Blueberry Pie Bars

My friend, Betty, served this dessert the other day for bridge.  They are more like a dessert bar (in my opinion), but however you serve them, they are scrumptious!

Sorry about the picture, I had have of it eaten before I shot the picture.  It is so, so goooood.

Crust and crumble Topping

  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 1/2 cups all-purpose flour
  • Pinch of salt, opt.

Filling

  • 1 large egg
  • Heaping 1/2 cup plain or vanilla Greek yogurt; or sour cream (lite is okay)
  • 1/3 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon all-purpose

Blueberry layer

  • 12 ounces (2 cups) blueberries (fresh or frozen)
  • 1/3 cup granulated sugar (or 1/2 cup, if berries are sour)
  • 2 tablespoons lemon juice
  • 2 teaspoons cornstarch

Preheat oven to 350 degrees.

Prepare an 8 x 8-inch square pan.  I would line it with parchment paper with wings so when ready to take out of pan to cut, it comes out of the pan easier.  Then spray parchment with cooking spray.  After baking and cooling, lift the wings up and put it on a cutting board and slice.

Crust and crumble topping – In a large, microwave-safe bowl melt the butter, about 1 minute on high power.  Add the sugars and whisk to combine.  Add the flour, optional salt, and stir to combine.  Mixture will be very dry and sandy with some larger, well-formed crumble pieces.  Set a heaping 3/4-cup crumble mixture aside.  Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust, set aside.

Filling – In a medium bowl, add the egg, Greek yogurt, sugar, vanilla, and whisk to combine.  Add the flour and whisk to combine.  Evenly pour filling over the crust and jiggle pan to help distribute it or smooth it with a spatula; set aside.

Blueberry Layer – In a separate medium mixing bowl, add all blueberry layer ingredients and toss to combine.  If sugar hasn’t dissolved fully or still has crystals, that’s okay because it liquefies while baking.  Evenly distribute blueberry mixture over the filling.  Evenly sprinkle with the reserved heating 3/4 cup crust mixture.

Bake for about 60 minutes, or until edges are bubbling quite vigorously and there’s some bubbling in the center.  Crumble topping should appear set and very pale golden.  If using fresh berries instead of unthawed, baking time will be reduced, at least 10-15 minutes, possibly less.  Watch your bars, not clock, when evaluating doneness.  Place pan on a wire rack and allow bars to cool for at least 1 to 2 hours (overnight is even better) before slicing and serving.  If you try to slice bars before they’ve cooled completely, they’ll be extremely messy and could fall apart.  Bars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days (they’re good slightly chilled if you like chilled pie), or in the freezer for up to 6 months.

Serve with a mound of ice cream, as you can see in the picture.

Serves 6 to 8.

“God can help me to see the inner beauty in others.”

 

 

Oh Henry Bars

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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

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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

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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

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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.”