Cookies and Treats

Almond Macaroons, by Anne Banks
Apricot Bars, by Cathy Weeden
Apricot Oat Squares, by Susie McDonald
Chocolate Cherry Bars, by Cathy Weeden
Chocolate Coconut Macaroons, by Patti Steinmuller
Chocolate Energy Bars, by Mary Geis
Chocolate Fudge Squares, by Judy Phillips
Dream Bars, by Kerry Reif
Fruit Bars, by Katie Cady
Fudge Nut Bars, by Noreen Breeding
Ginger Cookies, by Cathy Weeden
Nanaimo Bars (aka Fat Ladies), by Kerry Reif
Polka Daters (Date-chocolate chip cake/bars), by Anne Banks
Back to recipes


Almond Macaroons
by Anne Banks

1  7-oz. box Odense almond paste (there's also Solo almond paste, which comes in an 8 oz. can; its macaroon recipe is on the underside of the label.)
2/3 cup sugar
1/4 cup (scant!) egg whites, beaten lightly (about 2 eggs). (Odense warns that too much egg white results in almond pancakes, not macaroons.)

Preheat oven to 325.

Grate almond paste into mixing bowl. On medium speed, beat paste and sugar together until crumb mixture forms. (If you have trouble making this happen, try using fingers to mix.) With mixer on medium high speed, slowly add half the egg whites and beat until thoroughly mixed. Then add the other half, again beating well. Drop by teaspoons on lightly greased baking sheet, leaving enough room between batter for cookies to double in size. Bake for 15 minutes or until just barely golden. Cool before removing from cookie sheet. (Note: the directions call for lining the cookie sheets with parchment paper. I just greased them lightly, then dipped a spatula in water between removing each one or two cookies, and it worked fine.)

Makes about two dozen macaroons.


Apricot Bars
by Cathy Weeden

Crust
1/4 cup sugar
1/2 cup butter
1/2 cup flour
1/2 cup bran cereal (I used Zoom)


Filling
2/3 cup dried apricots
1 cup brown sugar
2 eggs
1/2 tsp vanilla
1/2 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup chopped walnuts 

Directions

1. Mix crust ingredients until crumbly and press into 8x8 or 9x9 pan. Bake at 350° for 25 minutes.

2. Cover apricots with water and boil for 10 minutes.  Drain, cool and chop.

3. Combine filling ingredients and pour over partially baked crust.  Bake at 350°for 30 minutes.

4. Cool, sprinkle with powdered sugar, and cut into bars.

 


Apricot Oat Squares
by Susie McDonald

Substitute your favorite fruit preserves in place of the apricot.
Preheat oven to 350°.

Ingredients

1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1 1/2 cups regular oats
1/3 cup packed brown sugar
6 tablespoons chilled butter
1/4 teaspoon ground nutmeg
Cooking spray
3/4 cup apricot preserves

 

Directions

Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours, oats, sugar, butter, and nutmeg in a food processor; pulse 5 times or until mixture resembles coarse meal.
Press two-thirds of oat mixture into bottom of an 8-inch square baking pan coated with cooking spray. Bake at 350° for 10 minutes. Spread preserves over warm crust. Sprinkle with remaining oat mixture, and press gently. Bake for an additional 25 minutes or until lightly browned and bubbly. Cool completely in pan on a wire rack.

Yield: 16 servings (serving size: 1 square)

Cooking Light, March 2001


Chocolate Cherry Bars
by Cathy Weeden

1 cup unbleached flour
1/2 cup firmly packed brown sugar
1/3 cup butter, melted
1/2 cup coarsely chopped nuts
1 8-oz. pkg. softened cream cheese
1/2 cup granulated sugar
1/3 cup baking cocoa

1/4 cup milk
1 large egg
1/4 teaspoon vanilla
1/4 cup candied red cherries
OR
1 can drained bing or sour cherries drained and quartered
(I used bing, but I am guessing the sour cherries will add a littlezing in the cream cheese)

Directions

1. Preheat oven to 350°.

2. Combine flour, brownsugar and butter; blend together until forms fine crumbs. Stir in nuts.Reserve 3/4 cup for crumb topping. Press remainder into an ungreased9-inch square baking pan. Bake for10 minutes or until lightly browned.

3. Cream together cream cheese and sugar, beating until light and fluffy. Add cocoa, milk, eggand vanilla; beat untilsmooth. Fold in cherries.

4. Spread filling over warmcrust and sprinkle reserved crumb mixture on top. Bake 25 minutes oruntil center is set.Cool completely before cutting.


Chocolate Energy Bars
by Mary Geis

Melt together:

12 oz.chocolate chips
8 oz. peanut butter
1/2 cup margarine

Pour over the following and mix well:

1 cup sunflower seeds
1 cup fine coconut
1 cup Bob's wheat germ
1 cup nuts, finely chopped
1/2 cup sesame seeds

Press into buttered 9x13 inch pan. Chill and cut.

(modified from recipe on Bob's Wheat Germ)


Fudge Squares with Mocha Glaze
from Judy Phillips

For the squares:
1/2 cup unsalted butter, room temp.
1 cup sugar
1 extra large egg
1 cup flour
1/4 tsp. baking powder
2 ounces melted unsweetened chocolate
1/2 cup milk
1 tsp. vanilla
1/2 cup chopped walnuts

For the glaze:
1 generous cup powdered sugar
1 tbsp. unsalted butter, room temp.
1 ounce melted unsweeted chocolate
1 tsp. vanilla extract
1/4 cup double-strength coffee, brewed from freshly ground Starbuck'sbeans

Directions

Preheat oven to 350°.Butter an 8-inch square baking pan.

To make the squares, in alarge bowl, cream the butter with the sugar and egg. In a small bowl,sift together the flour and baking powder. Add to the butter mixture.Then add the melted chocolate, being careful not to overbeat. Add the milk, vanilla, and walnuts, sirring just to blend. Pour the batter into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and top springs back when pressed lightly, about 30minutes. Allow the cake to cool completely.

Meanwhile, to make the glaze, in a medium bowl, combine the sugar, butter, chocolate, and vanilla. Stir in the coffee and whisk until smooth. Refrigerate the glaze until cool, then pour over the top of the cake and cut the cake into squares.

Makes 16 squares.

From:Starbuck's Passion for Coffee cookbook.


Dream Bars
by Kerry Reif

Crust
1/2 cup brown sugar
1/2 cup butter
1 cup flour
 Cut like pie dough and press into 9x9 pan. Bake at 375°

Filling
1 cup brown sugar
2 large eggs
1 tsp vanilla
2 tbsp flour
1/2 tsp baking powder 1 cup coconut
1/2 cup chopped nuts 

Directions

1. Preheat oven to 375°.

2. Cut crust ingredients like pie dough and press into 9x9 pan.  Bake at 375° until lightly browned.

3. Combine filling ingredients and pour over partially baked crust.  Bake at 375° for 15 minutes.

 



Fruit Bars
by Katie Cady

Crust
2 cups flour
2/3 cup powdered sugar
1 cup butter

Filling
4 beaten eggs
2 cups sugar
1 tsp vanilla or almond extract
1/2 cup flour
4 cups fruit (I used peaches; use also rhubarb, etc.)

 

Mix crust ingredients until crumbly. Putaside 2 cups of crumble. Pat in 9 x 13" pan. Bake 15 min. at 350°.

Mix filling ingredientsand pour over baked crust. Sprinkle remaining crumble. Bake 35-40 min. until set.

 


Fudge Nut Bars
by Noreen Breeding

Crust
1 c. butter
1 c. brown sugar
2 eggs
2 t. vanilla
2.5 c. sifted flour
1 t. baking soda
3 c. rolled oats
Filling
10 oz. semisweet chocolate
2 T. butter
1 c. chopped nuts
1 can sweetened condensed milk
2 t. vanilla

 

Cream together butter and sugar. Mix in eggs and vanilla. Sift together flour and baking soda; stir in oats.Add dry ingredients to creamed mixture and mix thoroughly. Set aside.

In a saucepan over boiling water, mix together chocolate, condensed milk, and butter. Stir until smooth. Stirin nuts and vanilla.

Spread 2/3 of oatmeal mixture in bottom of greased 9 X 13 pan. Cover with chocolate mixture. Dot with remaining oatmeal mixture and swirl it over chocolate.

Bake 350° 25-30 minutes or until lightly browned.


Ginger Cookies
by Cathy Weeden

Ingredients

2 cups all purpose flour
2 1/2 tsps. ground ginger
2 tsps. baking soda
1 tsp. ground cinnamon
1 tsp. ground cloves
3/4 teaspoon salt
2-4 Tbsp. coarsely chopped crystallized ginger (I used 2 Tbsp.)
1 cup dark brown sugar, packed
3/4 cup butter or margarine or shortening (I used butter)
1 large egg
1/4 cup light molasses
raw sugar crystals

Directions

Mix first 6 ingredients in bowl; whisk to blend.  Mix in crystallized ginger.  Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy.  Add egg and molasses and beat until blended.  Add flour mixture and mix just until blended.  You can refrigerate for 1 hour if you have the patience.  (I don't.)  

Drop rounded tablespoon-sized dollops of batter (scoop up with 1 tablespoon and push off that spoon with a second tablespoon) into a small bowl of sugar crystals.  (Coating with sugar on one side is sufficient.)  Place on ungreased baking sheet about 1 inch+ apart.  Cook at 350° for about 10 minutes for chewy cookies or 12 minutes for crisp ones. 


Nanaimo Bars (aka Fat Ladies)
by Kerry Reif

 

Melt in a double boiler:
1/2 cup butter
1/2 cup sugar
6 Tbsp cocoa
1 egg
1/2 tsp vanilla

Add:
2 cups ground graham crackers
1 cup flaked coconut
1 cup finely chopped walnuts

Chill in a buttered 9x13 pan

Cream:
1/2 cup butter
1-1/4 cup powdered sugar
1-1/2 Tbsp cream
Spread on cooled base

Melt:
4 Hershey bars and spread over above


Polka Daters
(Date-chocolate chip cake/bars)
by Anne Banks

Ingredients

1 1/2 cups sugar
1  cup soft butter or margarine
2 eggs
1 tsp vanilla
1 3/4 cups flour
1/2 tsp soda
1/4 tsp salt
1 tsp nutmeg
1 1/4 cups chopped dates (I used whole medjool dates and chopped them up – not those ready-chopped ones in ziplock bags. That seemed to make it moister.)
1 cup hot water
1 cup nuts, chopped
6 oz. pkg. chocolate chips


Directions

Mix chopped dates with hot water, set aside. Beat until creamy the soft butter, eggs and vanilla. Stir in the date mixture. Sift in flour, salt, soda and nutmeg; add 1/c up nuts and 1/2 cup choc chips. Mix well.

Spread dough in greased 15x10x1 pan.  Top with remaining nuts and choc chips. (I used a 9x13 pan, and I messed up and mixed all the nuts and chips  into the batter. I think I like it better that way.) Bake 35 minutes at 350 or until done.