Christmas Cookie Recipes, Bars

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Christmas Cookie Recipes, Bars

A cross between a cake and a cookie, bar cookies are baked in a pan. As a rule, they are then cooled and cut into bars...The unbaked dough is usually stiff and must be spread

Bars

"A cross between a cake and a cookie, bar cookies are baked in a pan. As a rule, they are then cooled and cut into bars...The unbaked dough is usually stiff and must be spread or patted into the pan. After baking, the bars should have a thin, delicate crust and a moist crumb. Over-mixing produces a hard and crusty top; over-baking restults in a dry and crumbly cookie.
Bake...bars till the cookies appear dull and a slight imprint remails after touching the surface with a fingertip. Test cake-like bars for doneness with a wooden pick."

Almond Chocolate Bars

Makes about 30

1 (8-ounce) package cream cheese, softened
3/4 cup butter or margarine, softened
3/4 cup sugar
1-1/2 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking powder
1 (6-ounce) package semisweet chocolate chips
1/2 cup sliced almonds, toasted

Pre-heat oven to 375 F. Combine cream cheese and butter in mixing bowl, beat well. Gradually add sugar and vanilla, beating until light and fluffy. Combine flour and baking powder, add to batter, beating well. Spread mixture evenly in an ungreased 9 x 13-inch baking pan. Bake for 15 minutes. Sprinkle chips immediately over baked layer. Let stand 5 minutes, or until chocolate melts. Spread chocolate evenly, to the edge of pan. Sprinkle with almonds. Cool and cut into bars.

Almond Cookie Strips

1 cup butter, softened
1 cup sugar
1 egg yolk
1 teaspoon vanilla
1/4 teaspoon almond extract
1/8 teaspoon salt
2 cups flour
1 egg white
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/2 cup finely chopped almonds

Preheat oven to 350 F. Beat together butter and 1 cup sugar until light and fluffy. Stir in egg yolk, vanilla, almond extract and salt. Stir in flour and mix well. Pat into a 15-1/2-inch by 10- 1/2-inch baking pan. Beat egg white till stiff, then beat in 2 tablespoons sugar and cinnamon. Fold in almonds and spread over base. Bake for 25 to 30 minutes. Remove from oven and let cool 10 minutes. Cut into bars while still warm.

Basler Lekerli

For the cookies:


3 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1 teaspoon baking powder
1 cup dark honey
3/4 cup granulated sugar
3 tablespoons kirsch
2/3 cup finely chopped candied orange peel
8 ounces (about 2 cups) whole unblanched almonds, chopped into 1/4-inch pieces

For the sugar glaze:


2 tablespoons water
1/3 cup granulated sugar
2 tablespoons confectioners' sugar

Preheat oven to 325F. Measure the flour into a large mixing bowl and add the spices, baking powder, and baking soda. Stir well to combine. Mix the honey and the 3/4 cup granulated sugar in a 1 1/2-quart saucepan. Bring to a simmer over medium heat, stirring occasionally. Remove from heat and stir in the kirsch, candied orange peel, and almonds. Stir the honey mixture into the flour and spices using a rubber spatula. Butter and line with parchment or foil one 10 x 15 x 1-inch pan. Scrape the dough into the prepared pan and use the floured palms of both hands to fill the pan. Use the back of a spoon to smooth the top. Bake 25 to 30 minutes, until puffed and firm, but not dry. Remove the pan from the oven and immediately use the paper to lift out the baked Leckerli and place it on a rack to cool. Prepare the glaze: Combine the water and the 1/3 cup granulated sugar in a small saucepan and bring to a boil over low heat, stirring often to disolve the sugar. After the syrup comes to a boil, let it boil for 10 or 15 seconds so it reduces slightly. Remove the pan from the heat and immediately sift over and stir in the confectioners' sugar. Quickly brush the glaze over the cooled Leckerli and allow the glaze to dry for 10 minutes. When the glaze has dried, transfer the Leckerli to a cutting board. Using a sharp, serrated knife, cut it into 1 1/2 x 2-inch rectangles. Store between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.

Bisquick Butterscotch Brownies

2 cups Bisquick (tm) baking mix
2-1/3 cups light brown sugar, firmly packed
4 large eggs
1/2 cup margarine, softened
1 (3.5 ounce) can coconut
1-1/2 cup chopped pecans
1 teaspoon vanilla extract

Preheat oven to 350F. Mix all ingredients and bake in a 9x13-inch pan for 45 minutes. Cool on rack, cut while warm.

Blockbuster Brownies

Makes about 32

8 ounces unsweetened chocolate
1-1/2 cups butter
6 large eggs
3 cups granulated sugar
1-1/2 cups all-purpose flour
1 tablespoon vanilla
1 cup chopped walnuts
1 cup semi-sweet chocolate chips

Preheat oven to 350F. Melt chocolate and butter over hot water or in microwave on medium 4 minutes; remove and stir well. Let cool. Beat the eggs until lemon colored. Gradually add sugar, beating until thick, about 3 minutes. Stir in chocolate. Fold in flour, vanilla, nuts, and chocolate chips. Pour into two greased and floured 8" square pans. Bake for 35 to 40 minutes. Do not overbake; they should be very moist in the center. When cool, cut into 2" squares. Freezes well.

Butterscotch Brownies

6 tablespoons shortening
1 1/2 cup brown sugar
2 eggs
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 1/2 cup flour
1/2 cup chopped nuts
1 cup butterscotch bits

Preheat oven to 350F. Cream shortening and sugar, add the rest in given order. Grease a 9" x 13" baking pan. Pour batter into pan, and bake 25 minutes. Cool for 10 minutes and then cut into squares.



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