Selected Cookie/Bar/Brownie Recipes

Anzac Crisp Bars

"The name ANZAC comes from the nickname given to World War l soldiers
in the Australian and New Zealand Army Corps. This easy oatmeal-coconut drop cookie is lightly flavored with golden syrup, a special sweetener made from evaporated sugar cane juice."
Golden syrup-the best-known brand being Lyle's - is found in the gourmet section of most large supermarkets. Honey can be substituted, but nothing quite matches the rich, nutty flavor of golden syrup.

KitchenGeisha, based on The Joy Of Cookies
Servings: 32

1 cup rolled oats
1 cup all-purpose flour
2/3 cup granulated sugar
1 cup unsweetened dried shredded coconut
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter
3 tablespoons light corn syrup

Preheat oven to 325'F. In a large bowl, combine oats, flour, sugar, coconut, bakingsoda and salt; set aside. In a small saucepan, combine butter and golden syrup.

Place over medium heat, stirring occasionally, until butter is melted. Pour into flour mixture; stir to combine.

Grease a 9 x 9 pan and pat firmly into the bottom.

Bake 20 to 25 minutes, or until deep golden brown and firm in the middle. Remove from oven and cool on rack. Cut into 32 bars (4 strips and then into 8 pieces per strip).

Store in an airtight container at room temperature week; freeze for longer storage.

Banana Brickle Bars

Servings: 24

1/2 cup sugar
1/2 cup firmly packed brown sugar
3/4 cup mashed bananas, 2 medium
1 egg
1 cup quick-cooking oats
1 cup all purpose flour
3/4 teaspoon baking soda
1/2 cup white vanilla chips
1/4 cup chocolate-covered toffee bits or 1.4 oz toffee bar

Heat oven to 350 F.

Spray a 13 x 9 inch pan with nonstick cooking spray.

In a large bowl, combine sugar, brown sugar, and bananas; beat until well blended.

Add egg and oats; beat well.

Lightly spoon flour into measuring cup; level off. Stir in flour and baking soda until well blended. Spread into sprayed pan.

Bake for 16 - 20 minutes or until bars spring back when touched lightly in center.

Remove from oven; place on wire rack. Immediately sprinkle with vanilla chips.

Let stand 1 - 2 minutes to melt. Spread over bars. Sprinkle with toffee bits. Cool at least 30 minutes. Cut into 24 bars.

Basic Icebox Sugar Cookies

Cooking Light, November/December 1997, p.156
Servings: 16

1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons butter, softened
2/3 cup sugar
1 teaspoon vanilla extract
1 large egg white
Cooking spray

Combine the first 3 ingredients in a bowl, and set aside. Beat margarine at medium speed of a mixer until light and fluffy. Gradually add sugar, beating at medium speed of a mixer until well-blended. Add vanilla and egg white, and beat well. Add flour mixture, and stir until well-blended. Turn dough out onto wax paper, and shape into a or 18" log to make it easier, cut log into 2 9" logs). Wrap log in wax paper, and freeze for 3 hours or until very firm.

Preheat oven to 350º.

Cut log into 160 slices [1) cut 1 log in half, 2) each 1/2 in 1/2, 3) each 1/2 in 1/2, 4) each 1/2 in 1/2, 5) each 1/2 in 5ths] and place slices 1 inch apart on a baking sheet coated with cooking spray. Bake at 350º for 8 to 10 minutes. Remove from pan, and cool on wire racks.

Copyright: © Cooking Light

Best-Ever Chocolate Chip Cookies

Canadian Living has published many chocolate chip cookie recipes, but founding food editor Carol Ferguson's recipe, with a punchy hit of vanilla, is the standout.

Servings: 50

1/2 cup butter (125 mL)
1/2 cup shortening (125 mL)
1 cup granulated sugar (250 mL)
1/2 cup packed brown sugar (125 mL)
2 eggs
1 tbsp vanilla (15 mL)
2 cups all-purpose flour (500 mL)
1 tsp baking soda (5 mL)
1/2 tsp salt (2 mL)
2 cups semisweet chocolate chips (500 mL)
1 cup chopped walnuts or pecans (250 mL)

1. In bowl, beat butter; gradually beat in granulated and brown sugars until smooth. Beat in eggs and vanilla. In separate bowl, whisk together flour, baking soda and salt, and stir into butter mixture. Stir in chocolate chips and walnuts. Refrigerate for 30 minutes.

2. Drop by rounded tablespoonfuls (15 mL), about 2 inches (5 cm) apart, onto parchment paper-lined or greased rimless baking sheets. With fork, flatten to 1/2 inch (1 cm) thickness. Bake in 375F (190°C) oven for 15 minutes or until edges are golden and centres are still slightly underbaked. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)

Note: This recipe was first published more than a decade ago. Research since then has shown that shortening contains transfats, which can increase the risk of heart disease. An alternative is to substitute butter for the shortening, as in the variation below; however, the cookie will have a crisper texture.

Chewy Chocolate Chip Cookies: Omit shortening; increase butter to 1 cup (250 mL) and flour to 2-3/4 cups (675 mL). Bake in 350F (180C) oven for 8 to 12 minutes.

Reverse Chocolate Chip Cookies: Substitute cocoa powder for 1/3 cup (75 mL) of the flour, sifting with flour before adding to batter; use white chocolate chips instead of dark chocolate chips. Bake as directed.

Chocolate Chip Ice-Cream Sandwiches: Drop dough by 1/4 cupfuls (50 mL) onto parchment paper-lined baking sheets. Flatten slightly with fork. Bake in 375F (190C) oven for 15 minutes or until golden. Let cool on pans on racks for 3 minutes. Transfer to racks and let cool completely. Spread about 1/2 cup (125 mL) slightly softened ice cream on bottom of each of 4 cookies; top each with second cookie and roll in mini candy-coated chocolates. Wrap individually in plastic wrap and freeze in airtight container for at least 4 hours or until firm.

Test Kitchen Tip: To make a giant chocolate chip cookie "greeting card," press dough onto parchment paper-lined 12-inch (30 cm) pizza pan. Bake in centre of 375F (190C) oven for 25 minutes or until golden. Let cool on rack. Pipe greeting on top with melted chocolate.

Biscotti Toscani

Servings: 42

1/2 cup whole almonds
1/3 cup butter
3/4 cup sugar
2 medium eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 teaspoons orange zest, grated
2 1/4 cups flour
1 1/2 teaspoons baking powder
1 dash nutmeg
1/4 teaspoon salt

Preaheat oven to 325 degrees.

Place nuts in a shallow pan and bake in oven until golden brown, 8- 10 minutes. Let cool.

In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract and orange zest.

In a bowl, combine the flour, baking powder, nutmeg and salt. Add to the creamed mixture, mixing until blended.

Cut almonds into halves or thirds and fold in.

Divide dough in half.

Place on a greased and floured baking sheet and form into 2 logs about 1/2 inch thick, 1 1/2 inches wide and 12 inches long, spacing them at least 2 apart. Bake in the middle of the oven for 25 minutes or until a light golden brown.

Transfer from the baking sheet to a rack and cool for 5 minutes.

Place on a cutting board and slice with a serrated knife diagonally at a 45 degree angle about 1/2 inch thick slices.

Lay slices flat on the baking sheet and return to oven for 10 minutes, turning them after 5 minutes, to dry slightly. Let cool on a rack. Store in a tightly covered container.

Black Bottom Slice

"The cocoa in the bottom layer makes a nice change from the usual."

Jean Pare
Servings: 36

1/2 cup Butter, or hard margarine,
1/4 cup Cocoa powder
1/4 cup Granulated sugar
1 cup All-purpose flour
2 large eggs
1 1/4 cups Brown sugar, packed
1 tsp all-purpose flour
1 tsp baking powder
1 tsp vanilla
1 cup coconut, medium shred
3/4 cup Chopped walnuts
1 1/4 cups confectioner's sugar
1/4 cup Cocoa powder
3 tbs Butter, or margarine, softened
1 1/2 tbs Hot prepared coffee

1. Bottom Layer: Crumble all ingredients together and press in ungreased 9 x 9 inch (22 x 22 cm) pan. Bake in 350°F oven for 15 minutes.

2. Filling: Beat eggs until frothy. Add sugar, flour, baking powder, vanilla, coconut and walnuts. Stir to combine. Spread over bottom layer. Bake in 350°F oven for 30 minutes. Cool.

3. Icing: Measure all 4 ingredients into small bowl. Beat well. Add more liquid or icing sugar as needed for easy spreading. Spread over cooled bars. Cuts into 36 squares.

"Company's Coming 150 Delicious Squares- ISBN #0969069502"

Black Forest Cookies

Ocean Spray
1 11.5-ounce package milk chocolate morsels, divided
1/2 cup brown sugar
1/4 cup butter, softened
2 eggs
1 teaspoon vanilla extract
3/4 cup flour
1/4 teaspoon baking powder
1 6-ounce package Ocean Spray® Craisins® Cherry Juice Infused Dried Cranberries
Sweetened Dried Cranberries
1 cup pecans or walnuts, coarsely chopped

Preheat oven to 350º F.

Pour 3/4 cup morsels into an uncovered large microwave-safe bowl. Set remaining morsels aside. Microwave morsels for 2 minutes on high. Stir until chocolate is smooth.

Stir in brown sugar, butter, eggs and vanilla. Add flour and baking powder, mixing until thoroughly combined. Stir in remaining morsels, cherry flavor dried cranberries and pecans.

Drop by tablespoonfuls onto a greased cookie sheet. Bake for 12 minutes or until cookies are puffed and set to the touch. For a firmer cookie bake for 14 minutes. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and cool completely. Makes about 2 1/2 dozen cookies.                   

Chewy Chocolate-Cherry Cookies

The tartness of the cherries contrasts with the cocoa and semisweet chocolate chips.

Servings: 30

1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/3 cup butter, softened
1 teaspoon vanilla extract
1 large egg
2/3 cup dried tart cherries
3 tablespoons semisweet chocolate chips
Cooking spray

Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking powder, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at high speed until well blended. Add vanilla and egg; beat well. With mixer on low speed, gradually add flour mixture.
Beat just until combined. Fold in cherries and chocolate chips.

Drop by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or just until set. Remove from oven; cool on pans 5 minutes. Remove from pans; cool completely on wire racks.

Yield: 30 cookies (serving size: 1 cookie)

Julie Grimes Bottcher
Cooking Light, DECEMBER 2005

Chocolate Crackles

Servings: 48

8 ounces bittersweet chocolate, coarsely chopped, or 6 oz bittersweet chocolate and 2 oz semisweet chocolate- * see note
2 3/4 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
2 teaspoons baking powder
1/4 teaspoon table salt
1/2 teaspoon ground cinnamon, or to taste - **see note
1/2 cup unsalted butter (1 stick) room temperature
1 1/3 cups packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup milk
1 cup confectioners' sugar

1. Melt chocolate in a heat-proof bowl, or the top of a double boiler, over a pan of simmering water. Set aside to cool. In a medium bowl, sift together flour, cocoa, baking powder, and salt.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and light-brown sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat until well combined. Add melted chocolate. Add flour mixture intermittently with milk. Mix on low speed until just combined. Shape dough into a flattened disk, and wrap with plastic wrap. Chill in the refrigerator until firm, about 2 hours.

3. Preheat oven to 350'. Line two baking sheets with parchment paper; set aside. Using 1 heaping teaspoon of dough apiece, shape 1-inch balls. Roll each in confectioners' sugar until completely covered. If any cocoa-colored dough is visible, roll dough in confectioners' sugar again. Place the cookies on prepared baking sheets, 2 inches apart. Bake until flat and the sugar coating splits, 12 to 15 minutes, rotating halfway through.

4. Transfer to a wire rack, and let cool completely. Store in an airtight container up to 1 week.

"Based on Martha Stewart Holiday Cookies Magazine"
* I ran out of bittersweet chocolate, so I used 2 squares of semisweet chocolate.
** I thought this could use some cinnamon. I started with 1/2 tsp. You can add more if the taste is not right for you.

Super Duper Snickerdoodles

Jill Van Cleave
Servings: 14

1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 tablespoon milk
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons granulated sugar
1 tablespoon cinnamon

1. In a mixing bowl, cream together butter and 3/4 cup sugar until smooth. Add egg, milk, and vanilla and blend.

2. In a separate bowl, mix together flour, cream of tarter, baking soda, and salt and add to the creamed mixture. Cover bowl with plastic wrap and refrigerate for at least 1 hour until dough is firm enough to handle.

3. Preheat oven to 375° F.

4. On a plate, mix 2 tbs. sugar with cinnamon. Scoop and roll the dough into 1 1/2" balls; then roll in cinnamon sugar to coat all sides. Arrange sugar coated balls on ungreased cookie sheets, spacing them 2 1/2" apart.

5. Bake until edges of cookies are firm to the touch, about 12 minutes (do not overbake.) Using a spatula, transfer cookies to a rack and let cool.

Store cookies in an airtight plastic storage bag at room temp. for up to 3 days. These cookies may be frozen in a tightly covered container for up to 6 months.

This dough may be covered with plastic wrap and refrigerated for up to 5 days, or frozen up to 3 months. Thaw before baking.

Big, Soft Chewy Cookies isbn # 0809239698

No comments:

Post a Comment