Quick & Easy Jam Bars

Use your favorite jam (raspberry and apricot are nice). These are ready in a flash and folks with a well-developed sweet tooth love them!.

• 3/4 cup flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 3/4 cup quick or old-fashioned oats
• 1/2 cup brown sugar
• 6 tablespoons cold butter
• 1/2 cup jam of your choice 

 

Preheat oven to 375° F.

Mix together flour, baking powder and salt. Blend in oats and brown sugar. Cut in butter with a pastry cutter (or rub between fingertips) until mixture is crumbly.

Pat 2/3 of crumbly mixture into a 9x9” pan (for thicker bars, use an 8x8” pan). Spread with jam. Top with remaining crumbs and pat down lightly.

Bake at 375° for about 20-25 minutes or until lightly browned. Cut into bars when cool.

Digestive Biscuits

Digestive Biscuits (named for their supposed health benefits when they were first developed back in the 1800's) are a plain, sublimely comforting cookie that I have loved since I was a little girl. My mother swore by Peek Freans, but McVities are also excellent. They can be hard to find in the U.S., but not to worry--they are surprisingly easy to make at home! Although the texture of these biscuits is somewhat more shortbread-like than the commercial variety, these delicious biscuits are definitely an acceptable substitute. My family likes them sweet, but you can cut the sugar back to one-half cup or less if you prefer a less-sweet or savory biscuit. If you are in the mood for a more decadent treat, try dipping the tops in melted chocolate—soooo good!

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• 1-1/2 cups Graham Flour*
• 1/2 cup All-Purpose Flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt**
• 1/2 cup unsalted butter
• 3/4 cup powdered sugar
• 1/4 cup milk
• Decorative sugar crystals, optional

Preheat oven to 350°F.

Combine flour, baking powder and salt in a mixing bowl. Cut in butter (using a pastry blender or by rubbing between your fingertips) until mixture resembles coarse crumbs. Stir in the sugar. Add milk and mix until a stiff dough is formed. Knead into a smooth ball and roll out on a floured board to 1/8” or so thickness. Cut into rounds or other desired shapes and place on a greased cookie sheet (or use parchment paper). Prick cookies all over with the tines of a fork. Sprinkle with sugar crystals.

Bake 15-20 minutes, until a pale golden brown. Do not under bake or the biscuits will not be crisp.

*Can also use traditional whole wheat flour, but I like the sweeter, nuttier flavor and chewy texture of graham flour (sometimes known as “wholemeal” flour).
**Salt can be omitted depending on preference of if salted butter is used

Sugar Yolkies

This recipe makes a wonderful sugar cookie with a unique, light & airy texture.  They can be crispy or slightly chewy depending on how long you bake them.  A great way to use up leftover egg yolks!

6 egg yolks

1/2 cup brown sugar
1/2 cup white sugar
1/2 cup shortening or lard
1/4 cup butter
1 teaspoon lemon extract*
1-3/4 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder

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Preheat oven to 350 degrees F.

Sift together flour, salt, baking soda and baking powder and set aside. Cream together shortening, butter and sugar.  Beat in egg yolks and lemon extract, then mix in dry ingredients.  Chill dough at least an hour.  Roll dough into balls, then roll in white sugar and place on cookie sheet.  Flatten cookies with bottom of a glass that has been dipped in sugar.

Bake for 7-12 minutes or until a delicate golden brown (be careful not to over bake).

*Can substitute 1 teaspoon vanilla or almond extract

Cuban Lime Cookies

Lime adds a tropical counterpoint to this rich, sweet cookie.

 

1 cup sugar

1 cup butter

2 cups flour

1-1/2 teaspoons grated lime peel (packed)

1/8 teaspoon salt

1 teaspoon baking powder

1 tablespoon lime juice

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Preheat oven to 350 degrees F.  Mix  together flour, salt and baking powder.  In a separate bowl, cream together butter, sugar and lime peel, then mix in the dry ingredients.  Wrap the dough and refrigerate for one hour.  Form the dough into 1" balls and place on greased baking sheet (cookies will spread during baking).  Bake 15-20 minutes or until cookies are lightly browned.

Chocolate Crackles

Crispy-crackly on the outside, soft and dark on the inside--these delightful cookies are a new favorite at our house.  We like them with chocolate chips, but they are terrific plain or with nuts, too. They are lighter than brownies or other fudge cookies that contain larger amounts of butter. 

• 4 ounces semisweet baking chocolate*
• 5 tablespoons soft butter
• 2 cups sugar
• 2 eggs
• 2 teaspoons vanilla
• 2-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup chocolate chips -or- chopped nuts (optional)

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Preheat oven to 350 degrees.

Melt chocolate and butter in double boiler over barely simmering water, stirring occasionally.  Scrape mixture into mixing bowl and beat in sugar, egg and vanilla.

Sift together flour and baking powder and add to chocolate mixture.  Mix well and stir in chocolate chips or nuts.

Roll dough into small balls (3/4"- 1" in diameter) and place on greased cookie sheets, two inches apart.  Bake for 12-14 minutes, until cookies are set.  Do not overbake, or cookies will become too crisp.

Makes 4 dozen.

*4 squares  

Ginger Crackles

 Molasses and ginger--such a comforting, intoxicating combination.  I can't stop eating these!  This recipe makes large, attractive cookies--good keepers that are perfect for gift-giving or mailing. Always a hit.

• 1/2 cup butter
• 1/2 cup shortening
• 2 cups brown sugar, packed
• 1 egg
• 1 cup molasses
• 1 teaspoon vanilla
  
• 4 cups flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1/4 teaspoon salt
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Cream together butter, shortening and brown sugar. Beat in vanilla.  Blend in egg, then molasses and beat until light and fluffy.

Sift together flour, baking soda, ginger and salt   Add dry ingredients a cup at a time to creamed mixture, blending well after each addition.  Chill dough 4 hours or overnight.

Preheat oven to 350 degrees.  Roll chilled dough into plum-sized balls (about 1.5" in diameter).  Roll balls in granulated sugar and place on greased cookie sheet.  Allow plenty of room for spreading (no more than 9 cookies per pan).  Bake approximately 13-15 minutes or until brown (don't let them burn around edges).  Cool slightly, then remove to racks.  Makes 3 dozen.

Antoinette's Biscotti

Antoinette Neri was the best Italian cook in the universe. As a good friend of her daughter, I had the frequent pleasure of enjoying her exquisite cuisine. Nothing was better than sitting in the kitchen with my friend and her mom, while we gossiped and munched on biscotti dunked in thick, black espresso. I watched Mrs. Neri make these cookies, and recorded the following recipe (she made them from memory and used only a spoon and her hands for mixing).

• 1/2 CUP BUTTER OR MARGARINE
• 1 CUP WHITE SUGAR
• 1/2 CUP BROWN SUGAR, PACKED
  
• 5 EGGS
• 2 TSP ANISE SEEDS (OR ANISE EXTRACT)*
• 1 TSP VANILLA
• 1 JIGGER BRANDY (OPTIONAL)
• 5 CUPS FLOUR
• 6 TSP BAKING POWDER
• 1 CUP CHOPPED ALMONDS OR WALNUTS (OPTIONAL
  

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Cream together butter and sugars. Beat in eggs one at a time, then beat in vanilla, anise and brandy. Stir in flour and baking powder; add nuts. Knead all together gently (add more flour, if dough is too sticky).

Divide dough into two balls; cut each ball in half and roll around gently until shiny and smooth. Shape each ball into a long bar, about one inch in height. Place rolls on greased cookie sheet and brush tops with milk. If desired, sprinkle with colored nonpareils.

Bake at 375 degrees for 25 minutes, or until golden brown (make sure bottoms don't burn). Remove from oven, cool slightly, then cut rolls into slices. Place slices on cookie sheet and toast in oven at 300 degrees for 10 minutes; turn over and leave in another 10 minutes.

Sesame Biscotti

Omit anise seed. Cut unbaked rolls into little wedges, dip in milk, then into sesame seed, and place on cookie sheet. Sesame biscotti will take longer to bake, but as they are baked individually, they do not need to be put back into oven for toasting.

Notes: I like to divide the dough into two portions (before adding flavorings), and make one-half recipe regular and one-half recipe sesame biscotti. You may also substitute other flavorings for the anise and vanilla, such as orange peel or orange or almond extract.

*Add more or less anise according to taste.

Toll House Marble Bars

The perfect chocolate chip cookie to make when you're in a hurry. My teenage son gives them a thumbs up, and he's a connoisseur of chocolate chip cookies. This recipe makes a thin cookie, not as thick and rich as the similar Conga Bars.

1 cup plus 2 tbsp. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup soft butter or margarine
1/4 c. plus 2 tbsp. white sugar
1/4 c. plus 2 tbsp. brown sugar
1/2 tsp. vanilla
1/4 tsp. water
1 egg
1 cup semisweet chocolate chips
1/2 cup chopped nuts (optional--I don't add them)

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Preheat oven to 375 degrees.

Sift together flour, soda and salt and set aside. Cream together butter, sugars, water and vanilla; beat in egg. Add dry ingredients a little at a time, mixing well. Spread batter in greased 13x9-inch pan; sprinkle with chocolate chips. Place pan in oven for 1-2 minutes (to allow chocolate chips to soften). Remove pan from oven and swirl a knife through dough to marbelize. Return pan to oven and bake for and additonal 12-15 minutes. Cool completely and cut into squares.

Alec's Favorite Chocolate Chip Cookies

These cookies are firmer than the “Toll House” version, and are great for packaging for potlucks or mailing, as they won’t stick together like softer cookies are prone to do.
A real favorite in our house.

• 1 cup (2 cubes) butter, at room temperature
• 3/4 cup granulated sugar
• 1-1/4 cups firmly packed brown sugar
• 2 large eggs
• 3/4 teaspoon vanilla
• 3-3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1-1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 3/4 cup chopped pecans or walnuts (optional)

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Preheat oven to 350 degrees. Grease cookie sheets or line with parchment paper.

Cream the but­ter, add the sugars and beat until well combined. Beat in 1 egg and the vanilla. Add the remaining egg and beat just until incorporated.

In a separate bowl, combine the flour, baking soda, baking powder, and salt. Add the dry ingredients to the creamed mixture and mix gently until just barely incorporated. Stir in the chocolate chips and walnuts.

Drop tablespoons of dough onto the pre­pared baking sheets (do not flatten the cookies). Bake on the center rack of oven for 12 to 14 minutes, or until golden brown and still soft when gen­tly pressed.

Inez Sez Sesame Cookies

Surprisingly habit-forming
Be sure to toast the sesame seeds

1 cup sesame seeds, lightly toasted
1/4 cup coconut (optional)
1/3 cup finely chopped nuts
3/4 cup butter or margarine, softened
1 cup brown sugar
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

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Cream together butter and brown sugar; beat in egg and vanilla. Stir in flour,
baking powder, soda, and salt; mix well. Blend in coconut and chopped nuts.

Drop dough by spoonfuls on ungreased cookie sheet; flatten with tines of a fork.

Bake at 350 degrees for approximately 10-12 minutes. Makes 4 dozen.

Moroccan Cookies

My good friend Pat learned to make these beautiful cookies while living
in Morocco. They have an unusual taste and texture—somewhat like puffy shortbread.

• 3/4 CUP BUTTER
• 1-1/4 CUPS OIL
• 1-1/2 CUPS SUGAR
• 5 CUPS FLOUR
• 1-1/4 TSP ACTIVE DRY YEAST

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Beat butter, oil and sugar together until smooth and fluffy. Mix in flour and yeast (use your hands to knead together).

Pinch off pieces of dough and roll lightly between palms of hands until the shape of a slightly flattened ball (like a fat flying saucer). Dough will be slightly dry, so forming the right shape may take a little practice. Add a little more oil if dough is too difficult to work with.

Place on cookie sheet and bake at 325 degrees for about 25 minutes. Cookies should be lightly browned on the bottom with a white, crackly top.

Cherry Valentine Cordials

Pretty cookies for your sweetheart!

• 1 CUP SOFT BUTTER OR MARGARINE
• 1 CUP POWDERED SUGAR
• 2 TSP MARASCHINO CHERRY JUICE
• 1/2 TSP ALMOND EXTRACT
• A FEW DROPS RED FOOD COLORING
• 2-1/4 CUPS FLOUR
• 1/2 TSP SALT
• 1/2 CUP MARASCHINO CHERRIES, DRAINED AND CHOPPED
• 48 CHOCOLATE KISSES, UNWRAPPED

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Preheat oven to 350 degrees.

In large bowl, combine butter, powdered sugar, cherry juice, almond extract and food coloring; blend well. Stir in flour and salt. Add cherries; mix well.

Form dough into 1” balls. Place two inches apart on ungreased cookie sheets. Bake at 350 degrees for 8-10 minutes or until lightly brown around the edges. Immediately top each cookie with a chocolate kiss. Remove from cookie sheets.

Makes approximately 48 cookies.

Bonnie's Brownies

Slightly crisp on the outside with moist fudgy centers

2 OZ. UNSWEETENED CHOCOLATE
1/2 CUP (1 STICK) BUTTER OR MARGARINE
2 EGGS
1 CUP SUGAR
1/2 TSP VANILLA
1/2 CUP SIFTED FLOUR
1/8 TSP SALT
1 CUP CHOPPED NUTS

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Preheat oven to 350 degrees. Grease 8x8” square pan. Melt chocolate and butter over low heat in small saucepan. Beat eggs until foamy in a large bowl; beat in sugar grad­ually until fluffy-thick (this will take about 10 minutes). Stir in vanilla and chocolate mixture, then fold in flour, salt, and walnuts. Spread in pan. Bake brownies at 350 degrees for 30 minutes, or until shiny and firm on top. Cool completely in pan on a wire rack; cut into 2-inch squares.

Pinky's Famous Oatmeal Cookies

These were the “staple” cookie when I was growing up.

My mother must have made thousands—and we never got tired of them.

• 1 CUP BUTTER OR MARGARINE*
• 1-1/2 CUPS WHITE SUGAR
• 2 EGGS
• 1/2 TEASPOON VANILLA
• 2-1/2 CUPS FLOUR
• 1 TSP BAKING SODA
• 2 CUPS QUICK OATS
• 1 CUP RAISINS

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Preheat oven to 325 degrees.

Cream butter until soft, add sugar and beat well. Beat in eggs and vanilla. Add flour and baking soda and mix well. Mix in oats and raisins (if dough is too stiff, use your hands to mix**).

Roll dough into balls and place on cookie sheet. Flatten each cookie with the tines of a fork, making a criss­cross pattern.

Bake at 325 degrees for 10-15 minutes or until they begin to brown.

Variations:

If desired, add 1/2 cup chopped nuts.
My husband doesn’t like raisins, so sometimes I substitute toffee bits or butterscotch chips (not as healthy, but very good!).

*The original recipe (that Pinky used to develop this recipe) called for shortening, plus 1/4 tsp salt.

**This is an old recipe, hence the instructions to use your hands, not an electric mixer!

Albert's Favorite Oatmeal Cookies

Similar to Pinky's recipe, but softer and chewier.   Very popular at my house.  Albert ate fourteen.

• 1 CUP BUTTER
• 1 CUP WHITE SUGAR
• 1 CUP BROWN SUGAR (FIRMLY PACKED)
• 2 EGGS
• 2 TEASPOONS VANILLA
• 2  CUPS FLOUR
• 1 TSP BAKING SODA
• 1 TEASPOON BAKING POWDER
• 1/2 TEASPOON SALT
• 3 CUPS OATS (QUICK OR OLD-FASHIONED OR A MIXTURE OF BOTH)
• 1 CUP RAISINS

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Preheat oven to 350 degrees.  Grease cookie sheets (or line with parchment paper).

Cream butter until soft, add sugars and beat well. Beat in eggs and vanilla.  Mix flour, baking powder, baking soda and salt together in a separate bowl, then stir (don't beat) into butter mixture.  Mix in oats and raisins.

Roll dough into generous balls and place on cookie sheet. Press cookies with fingers to flatten slightly.

Bake or 11-12 minutes or until cookies are golden.

Carob Nut Brownies

Good for unfortunate souls who are allergic to chocolate.
Carob, unlike chocolate, does not contain caffeine

• 1/2 CUP BUTTER
• 1/3 CUP HONEY
• 1/3 CUP BROWN SUGAR
• 1 EGG
• 1/2 TSP SALT
• 1 TSP VANILLA
• 1 TSP CORIANDER, OPTIONAL
• 1/2 CUP CAROB POWDER
• 1 TBLSP VEGETABLE OIL
• 2/3 CUP WHOLE WHEAT PASTRY FLOUR
• 1 TSP BAKING POWDER
• 1 CUP CHOPPED NUTS OR SUNFLOWER SEEDS

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Preheat oven to 350 degrees.

Cream butter, honey and sugar until light and fluffy. Beat in the egg, salt, vanilla, and coriander. Mix the carob powder and the oil and beat into the butter mixture. Sift the four with the baking powder, and stir into carob mixture. Stir in the nuts.

Spread the batter into a 9-inch square pan lined with wax paper. Bake for 30 minutes or until done. Cut into 16 squares while still warm.

Date Chews

A less-rich bar
There is no fat in this recipe.

• 1/2 cup sugar
• 1/2 cup flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1 cup chopped pitted dates
• 1 egg, beaten
• Confectioner’s sugar (optional)

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Mix together sugar, flour, baking powder, salt and dates. Stir in egg until well mixed. (Dough will be very thick.) Spread evenly in greased 9 x 9 x 2-inch pan. Bake in preheated 350°F. oven for 20 minutes or until a rich golden color, and pick inserted in center comes out clean. While warm, cut into squares. Cool in pan on rack. Sprinkle with confectioners' sugar.

Brownie Tassies

A little fussy to make, but well worth the effort!

• 3/4 CUP FLOUR
• 1/3 CUP SUGAR
• 1/4 CUP COCOA POWDER
• 1/8 TSP SALT
• 1/3 CUP BUTTER OR MARGARINE, SOFTENED
• 2-3 TBLSP WATER
• 1/2 CUP SEMISWEET CHOCOLATE CHIPS, PLUS ADDITIONAL FOR TOPPING
• 2 TBLSP BUTTER OR MARGARINE
• 1/3 CUP SUGAR
• 1 EGG
• 1 TSP VANILLA
• 1/2 TSP CINNAMON (OPTIONAL)

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In a small bowl, stir together flour, 1/3 cup sugar, cocoa powder, and salt. Cut in 1/3 cup butter or margarine till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. Divide into 24 balls. Place balls in ungreased 1-3/4” miniature muffin cups. Press dough onto the bottoms and sides of cups.

In a small saucepan melt 1/2 cup semisweet chocolate chips and 2 tablespoons butter or margarine. Remove from heat. Stir in sugar, egg, vanilla, and cinnamon. Divide this mixture evenly among muffin cups.

Bake at 325 degrees for 25 to 30 minutes or until filling is nearly set. Top each with a semisweet chocolate piece, if desired. Return to oven for 1 minute or until chocolate is melted. Cool slightly; loosen and carefully remove tassies from the pan with a narrow metal spatula.

Lumberjacks

Sweet and crunchy
An easy cookie for kids to make

This is the first cookie my mother taught me to make. No need for a bowl or spoon--she just put the ingredients in the pan, mixed and patted with her hands, and voila--lumberjacks were ready for the oven!

• 3 CUPS ROLLED OATS
• 1 CUBE OF BUTTER OR MARGARINE (MELTED)
• 1 CUP BROWN SUGAR (PACKED)
• 1/2 TSP VANILLA

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Preheat oven to 350 degrees.

In large bowl, mix together oats and brown sugar (use your hands to mix).
Melt butter over low heat and pour over oats mixture. Add vanilla and mix together quickly and lightly (if you use your hands to mix, be sure not to burn yourself on the hot butter).

Pack into 8x8 pan immediately and bake for 30 minutes. Cut into squares while still warm; remove from pan when cool (if you wait until cookies are cool to cut, they will be too hard).

Paintbrush Sugar Cookies

Fun to make—a little imagination can yield great results!

• 1 CUP SOFT BUTTER OR MARGARINE
• 1-1/2 CUPS POWDERED SUGAR
• 1 EGG
• 1TSP VANILLA
• 1/2 TSP ALMOND EXTRACT
• 2-1/2 CUPS FLOUR
• 1 TSP CREAM OF TARTAR
• 1 TSP SODA

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Mix together thoroughly butter, powdered sugar, egg, and flavorings. Blend in flour, soda and cream of tartar. Cover bowl and chill for 2-3 hours.

Heat oven to 375 degrees. Divide dough in half. Roll each half 3/16” thick on lightly floured cloth-covered board.

Cut into desired shapes and place on lightly greased cookie sheet cookie sheet. Use small paintbrushes to paint designs on cookies with cookie paint. Bake 7-8 minutes or until lightly brown on edges. Makes 4-5 dozen cookies.

Variation: If desired, omit cookie paint and sprinkle cookies with granulated sugar before baking.

COOKIE PAINT #1:
Divide small amounts of evaporated milk or heavy cream among several cups. Color each with a drop or so of food coloring. If paint begins to thicken too much, add a few drops of water.

COOKIE PAINT #2:
1 egg yolk
1/4 tsp. water
Liquid food coloring

In small mixing bowl beat together egg yolk and water. Make one color or divide mixture between 2 to 3 small cups. Mix with 1 to 3 drops of food coloring.

Conga Bars

A rich, chewy bar--quicker to make than chocolate chip cookies.

• 1 CUP BROWN SUGAR
• 1 CUP WHITE SUGAR
• 3 EGGS
• 2-1/4 TSP BAKING POWDER
• 1 TSP VANILLA
• 2-1/2 CUPS FLOUR
• 1 TSP SALT
• 1 12-OZ. PKG. CHOCOLATE CHIPS
• 1 CUP MELTED BUTTER

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Preheat oven to 350 degrees. Grease and flour 13x9 pan.

Mix together sugars, baking powder, flour and salt in large bowl. Add eggs, vanilla, and melted butter; mix well. Blend in chocolate chips.

Spread mixture evenly in pan and bake at 350 degrees for 35 minutes or until golden brown. Cut into squares when cool.

Variations:

There are many versions of this recipe. If desired, you can use all brown sugar or add 1/2 cup chopped nuts. For a thinner bar, spread batter onto a greased 11x15 cookie sheet and bake 15-20 minutes or until golden brown.