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CORIANDER & SESAME NUT BAR COOKIES
recipe by Mary T.
½ cup butter
¼ cup confectioners' sugar
1 cup cake flour
1 ½ cups brown sugar, firmly packed
2 eggs, beaten
1 teaspoon vanilla extract
½ teaspoon salt
2 tablespoons flour
2 teaspoons baking powder
1 cup chopped walnuts
¼ cup coriander seeds, crushed
¼ cup sesame seeds
optional: 1 tablespoon poppy seeds
This is spread in two layers into a 9x13x2 inch baking pan. For the first layer, cream butter with confectioners' sugar; add cake flour, combining until coarse and crumbly. Press into the baking pan. For the second layer, combine brown sugar with the eggs; add vanilla, salt, flour, baking powder, walnuts, crushed coriander seeds, sesame and poppy seeds, mixing well. Bake in a preheated 350° oven for 20 minutes. Cut into bars while still warm.
RASPBERRY SHORTBREAD
recipe by Mary T.
The most amazing shortbread cookies! The secret is the grated, frozen dough...and the raspberry filling really sends it over the top.
1 lb. butter, room temperature
4 egg yolks
2 cups sugar
4 cups flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup raspberry jam (seedless, if desired), room temperature
½ cup confectioners' sugar
Using a hand mixer, cream the butter until soft and fluffy. Add the egg yolks and mix well. In a medium bowl; stir together sugar, flour, baking powder and salt. Add to the butter-egg yolk mixture and mix just until incorporated and the dough starts to come together. Turn the dough out onto a floured work surface and form into 2 balls. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight, or for as long as a month. Preheat the oven to 350°. Remove 1 ball of dough from the freezer and coarsely grate the frozen dough into the bottom of a 9x13 inch baking pan. Make sure the surface is covered evenly with shreds of dough; gently press down on dough to compact slightly. With a spoon or spatula, spread the jam over the surface, to within ½ inch of the edge all the way around. Remove the remaining dough from the freezer and coarsely grate it over the entire surface. Bake until light golden brown, 30 to 40 minutes. As soon as the shortbread comes out of the oven, dust with confectioners sugar. Cool on a wire rack, then cut in the pan with a serrated knife. Makes 12 to 16 bars.
TREASURE CHEST BARS
recipe by Betty S.
Bars:
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
½ cup brown sugar
½ cup white sugar
½ cup butter
2 eggs
1 teaspoon vanilla extract
¾ cup milk
1 cup chopped nuts
1 cup chopped maraschino cherries
1 (6 oz.) package chocolate chips
Frosting:
¼ cup butter
2 cups confectioners' sugar
½ teaspoon vanilla extract
2 to 3 tablespoons milk
Sift flour, baking powder, and salt. Set aside. Cream both sugars and butter together until fluffy. Blend in the eggs and beat again. Add vanilla and beat until fluffy. Add dry ingredients alternately with the milk, beginning and ending with dry ingredients. Stir in nuts, cherries, and chocolate chips. Spread into a greased and floured 9x13x2 inch baking pan. Bake in a preheated 350° oven for 25 to 30 minutes. Frost while warm. Cool completely and cut into squares or bars.
In a large saucepan, brown butter until golden brown, stirring constantly over medium heat. Remove from heat; stir in confectioners' sugar and vanilla. Add milk and beat to spreading consistency. Spread over warm cake.
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