Sweet Maria's Cookie Jar
CHAPTER 1
ALL-AMERICAN COOKIES
The cookies in this chapter include perennial favorites such as chocolate chip and oatmeal raisin. You'll find classics as well as new variations. Considering that the United States is a melting pot, many different cultures influenced all of the food we now consider American, but somehow the results seem all our own.
From traditional toll house to oatmeal raisin, maple walnut, and peanut butter, these are the cookies we rely on for comfort. They're the perfect take-along treat for school lunches, picnics, and tailgate parties.
CHOCOLATE CHIP COOKIES
This classic cookie recipe just can't be beat. It's the perfect combination of butter and chocolate; the ultimate comfort food. I like them chewy, slightly undercooked. If you prefer crunchy cookies, bake 3 to 5 minutes longer.
If we ever overbake a batch of these cookies--or burn them--my cousin Steve is very happy. He loves his Chocolate Chip Cookies burnt.
½ POUND BUTTER, SOFTENED ¾ CUP SUGAR ¾ CUP BROWN SUGAR 1 TEASPOON VANILLA EXTRACT 2 EGGS 2¼ CUPS FLOUR 1 TEASPOON BAKING SODA ½ TEASPOON SALT 2½ CUPS CHOCOLATE CHIPS 1 CUP WALNUTS, COARSELY CHOPPED (OPTIONAL)
1. Preheat oven to 350°F.
2. In an electric mixer, on medium speed, cream the butter, sugar, and brown sugar until light. Add vanilla and eggs. Mix until well blended.
3. On low speed, add flour, baking soda, and salt. Mix just until blended.
4. Stir in chocolate chips and nuts.
5. Drop dough from a teaspoon onto a parchment-lined cookie sheet, spacing cookies 2 inches apart.
6. Bake 10 to 12 minutes or until lightly browned.
7. Remove cookie sheet from the oven. Using a metal spatula, remove cookies from the cookie sheet and place on a wire cooling rack. Cool on wire racks. Store cookies in an airtight container.
YIELD: 50 COOKIES
VARIATION: WHITE CHOCOLATE CHIP COOKIES
This is a nice variation on the traditional toll house cookie. Substitute white chocolate chips for semisweet chocolate chips.
VARIATION: LARGE COOKIES
Many people love a "mall-size" cookie. You can easily make them at home and use them to make ice cream sandwiches. Use an ice cream scoop to spoon dough onto a parchment-lined cookie sheet. Gently press the top of the cookie to flatten. Bake 12 to 15 minutes, or until lightly browned.
YIELD: 20 COOKIES
"BIRTHDAY CAKE" COOKIES
SOME PEOPLE LIKE TO DECORATE A COOKIE AS IF IT WERE A BIRTHDAY CAKE. THE BEST TYPE OF COOKIE FOR THIS TREAT IS A CHOCOLATE CHIP OR OATMEAL COOKIE. TO MAKE AN 8-INCH ROUND COOKIE, PLACE AN 8-INCH CAKE PAN ONTO A PARCHMENT-LINED COOKIE SHEET. TRACE THE OUTSIDE OF THE PAN WITH A PENCIL. TURN THE PARCHMENT OVER SO THAT THE PENCIL MARKS ARE ON THE UNDERSIDE. SCOOP COOKIE DOUGH INTO THE CIRCLE AND GENTLY PRESS TO FILL IN CIRCLE EVENLY WITH THE DOUGH. BAKE COOKIE UNTIL LIGHTLY BROWNED. YOU WILL NEED TO BAKE THIS A BIT LONGER THAN SMALLER COOKIES. LET COOKIE COOL COMPLETELY ON PARCHMENT PAPER. WHEN COOL, SLIP A DOILY-LINED CORRUGATED CAKE CIRCLE UNDER THE COOKIE. THIS WILL HELP TO SUPPORT THE COOKIE AND MAKES A NICE PRESENTATION. USE BUTTERCREAM FROSTING OR ROYAL ICING TO PIPE BORDERS AND WRITING ON COOKIE. CUT INTO WEDGES AND SERVE.
CHOCOLATE CHIP ICE CREAM SANDWICHES
These treats are the classic combination of chocolate chip cookies and vanilla ice cream. Be sure to work quickly so that your ice cream doesn't melt.
20 LARGE (4-INCH-DIAMETER) CHOCOLATE CHIP COOKIES (SEE VARIATION, PREVIOUS RECIPE) ONE-HALF GALLON VANILLA ICE CREAM NUTS AND SPRINKLES (OPTIONAL)
1. Slightly soften ice cream in refrigerator. Place 1½ heaping scoops of ice cream onto the bottom of a cookie. Using a spatula, gently smooth ice cream to the edges of cookie. Press bottom of another cookie on top to form sandwich. Roll edges in nuts or sprinkles, if desired. Repeat until all cookies are filled.
2. Place sandwiches onto a plate or cookie sheet. Place in the freezer to harden. When firm, wrap each sandwich in plastic wrap or a cellophane bag. Store sandwiches individually wrapped in the freezer.
YIELD: 10 SANDWICHES
ICE CREAM SANDWICHES
COOKIES THAT HAVE A FLAT SIDE ARE THE BEST TO MAKE SANDWICHES. HERE ARE A FEW OF MY FAVORITES:
COOKIE : CHOCOLATE NUTELLA COOKIE FILLINGS : PISTACHIO ICE CREAM, COFFEE ICE CREAM, MINT CHOCOLATE- CHIP ICE CREAM, PEANUT BUTTER OR RASPBERRY JAM COOKIE: GINGERBREAD FILLING: CINNAMON OR EGGNOG ICE CREAM COOKIE: PEANUT BUTTER FORK COOKIES FILLING: CHOCOLATE ICE CREAM, CHOCOLATE-CHIP ICE CREAM
OATMEAL CRUNCHIES
The finely chopped walnuts in this crunchy cookie make this an ideal treat.It's one of the first cookies I learned to bake and eat.
¼ POUND BUTTER, SOFTENED ½ CUP SUGAR ½ CUP BROWN SUGAR 1 TEASPOON VANILLA EXTRACT 1 EGG ¾ CUP OATS 1 CUP FLOUR ½ TEASPOON BAKING POWDER ½ TEASPOON BAKING SODA PINCH OF SALT ¼ CUP CHOPPED WALNUTS ADDITIONAL SUGAR FOR DIPPING
1. Preheat oven to 350°F.
2. In an electric mixer on medium speed, cream butter, sugar, and brown sugar until light. Add vanilla and egg. Mix until well blended.
3. On low speed, add oats, flour, baking powder, baking soda, and salt; Mix just until blended. Stir in walnuts.
4. Roll dough into 1-inch balls. Dip tops into additional sugar. Place onto a parchment-lined cookie sheet, spacing cookies 2 inches apart.
5. Bake 10 to 12 minutes or until light brown.
6. Remove cookie sheet from the oven. Using a metal spatula, remove cookies from the cookie sheet and place on a wire cooling rack. Cool cookies on wire rack. Store cookies in an airtight container.
YIELD: 36 COOKIES
OATMEAL RAISIN
This hearty cookie is a dig-your-teeth-into kind of cookie. A chewy combination of butter, brown sugar, oats, and raisins, they're good for you, too.
½ POUND BUTTER, SOFTENED 1 CUP BROWN SUGAR ½ CUP SUGAR 1 TEASPOON VANILLA EXTRACT 2 EGGS 1½ CUPS FLOUR ½ TEASPOON SALT 1 TEASPOON BAKING POWDER 2 CUPS OATS 1 CUP RAISINS
1. Preheat oven to 350°F.
2. In an electric mixer, cream butter, brown sugar, and sugar until light. Add vanilla and eggs. Mix until well blended. On low speed, add flour, salt, and baking powder. Add oats and raisins. Mix just until blended.
3. Drop cookies from a teaspoon onto a parchment-lined cookie sheet, spacing each 2 inches apart.
4. Bake 12 to 15 minutes or until lightly browned.
5. Remove cookie sheet from the oven. Using a metal spatula, remove cookies from the cookie sheet and place on a wire cooling rack. Cool completely. Store cookies in an airtight container.
YIELD: 50 COOKIES
CHOCOLATE CHOCOLATE CHIP COOKIES
These double chocolate treats are the perfect treat for chocolate lovers everywhere. They're great to enjoy on their own or sandwiched together with your favorite ice cream. For a variation, you can substitute white chocolate chips instead of chocolate chips, for a white polka-dot cookie.
2½ STICKS BUTTER, SOFTENED 1½ CUPS SUGAR 2 EGGS 2 CUPS FLOUR
¾ CUP COCOA ½ TEASPOON BAKING SODA ½ TEASPOON SALT 2 CUPS CHOCOLATE CHIPS
1. Preheat oven to 350°F.
2. In an electric mixer, cream butter and sugar until light. Add eggs. Mix well. On low speed, add flour, cocoa, baking soda, and salt. Mix just until blended.
3. Stir in chocolate chips.
4. Drop from a teaspoon onto a parchment-lined cookie sheet, spacing each 2 inches apart.
5. Bake 12 to 15 minutes, or until firm. Remove cookie sheet from the oven. Cool cookies completely on parchment paper. Store in an airtight container.
YIELD: 60 COOKIES
PEANUT BUTTER FORK COOKIES
Peanut butter is one of my favorite cookie ingredients. You can use either chunky or smooth, depending on whether you want a bit of crunch. They're called fork cookies because of how you make the crisscross design on top.
½ POUND BUTTER, SOFTENED 1 CUP BROWN SUGAR ½ CUP SUGAR 2 EGGS 1½ CUPS CHUNKY PEANUT BUTTER 2 CUPS FLOUR 1 TEASPOON BAKING POWDER 1 TEASPOON BAKING SODA
1. In an electric mixer, cream butter, brown sugar, and sugar until light. Add eggs and peanut butter. Mix until well blended.
2. On low speed, add flour, baking powder, and baking soda. Mix just until blended. Wrap dough in plastic wrap and refrigerate 4 to 5 hours or overnight.
3. Preheat oven to 375°F.
4. Roll dough into 1-inch balls. Place on a parchment-lined cookie sheet, spacing each 2 inches apart. Using your fingers, slightly flatten the tops. Dip a fork into additional flour. Press fork into the top of the cookies in a crisscross manner.
5. Bake 12 to 15 minutes or until lightly browned.
6. Remove cookie sheet from the oven. Using a metal spatula, remove cookies from the cookie sheet and place on a wire cooling rack. Cool completely. Store cookies at room temperature in an airtight container.
YIELD: 50 COOKIES
MAGIC BARS
These rich, layered bars have had many names over the years, including seven-layer bars and congo bars. Whatever you call them, they're a delicious combination of chocolate, coconut, walnuts, and sweetened condensed milk. For easier cutting, chill pan in refrigerator after baking.
¼ POUND BUTTER, MELTED AND COOLED 1½ CUPS GRAHAM CRACKER CRUMBS 1 CUP WALNUTS, COARSELY CHOPPED
1 CUP CHOCOLATE CHIPS 1½ CUPS FLAKED COCONUT 14 OUNCES SWEETENED CONDENSED MILK
1. Preheat oven to 350°F.
2. Place graham cracker crumbs in a small mixing bowl. Pour butter over crumbs. Mix well. Press into the bottom of an ungreased 13 x 9-inch baking pan. Sprinkle nuts evenly over crumbs. Sprinkle chocolate chips over nuts. Sprinkle 1 cup of the coconut over the chocolate chips.
3. With a tablespoon, drizzle the sweetened condensed milk evenly over the coconut. Sprinkle top with remaining ½ cup of coconut.
4. Bake 25 to 30 minutes or until lightly browned.
5. Remove baking pan from the oven. Cool in pan on a wire cooling rack. When completely cool, cut into squares. Store cookies in an airtight container.
YIELD: 24 COOKIES
SNICKERDOODLES
Simple and delicious, these cookies are rolled in a mixture of cinnamon and sugar. Since I was a child, the name has always been a mystery. Be careful not to overbake them; they should be slightly chewy.
½ POUND BUTTER, SOFTENED 1½ CUPS SUGAR 2 EGGS 2½ CUPS FLOUR 1 TEASPOON BAKING SODA ½ TEASPOON SALT TOPPING: 4 TABLESPOONS SUGAR 2 TEASPOONS CINNAMON
1. Preheat oven to 350°F.
2. In an electric mixer, cream butter and sugar until light. Add eggs. Mix until well blended.
3. On low speed, add flour, baking soda, and salt. Mix just until blended.
4. In a small bowl, combine 4 tablespoons sugar and cinnamon.
5. Roll dough into 1-inch balls. Roll balls in cinnamon and sugar mixture. Place onto a parchment-lined cookie sheet, spacing each cookie 2 inches apart.
6. Bake 10 to 12 minutes or until firm.
7. Remove cookie sheet from the oven. Cool cookies completely on parchment. Store cookies in an airtight container.
YIELD: 48 COOKIES
BUTTERSCOTCH DROPS
These flavorful little drop cookies are sure to satisfy your sweet tooth. They're loaded with butterscotch drops, one of my mom's favorite ingredients.
¼ POUND BUTTER, SOFTENED 1 CUP BROWN SUGAR 2 EGGS 1 TEASPOON VANILLA EXTRACT
1½ CUPS FLOUR 2 TEASPOONS BAKING POWDER ¼ TEASPOON SALT 1½ CUPS BUTTERSCOTCH CHIPS
1. Preheat oven to 350°F.
2. In an electric mixer, cream butter and brown sugar until light. Add eggs and vanilla. Mix until well blended.
3. On low speed, add flour, baking powder, and salt. Mix just until blended. Stir in butterscotch chips.
4. Drop dough from a teaspoon onto a parchment-lined cookie sheet, spacing each 2 inches apart.
5. Bake 10 to 12 minutes or until golden.
6. Remove cookie sheet from the oven. Using a metal spatula, remove cookies from the cookie sheet and place on a wire cooling rack. Cool completely. Store cookies in an airtight container at room temperature.
YIELD: 36 COOKIES
MAPLE WALNUT DROPS
These moist and nutty drop cookies are the perfect autumn treat. Serve them plain or with the sweet maple icing.
1½ STICKS BUTTER, SOFTENED ½ CUP SUGAR ½ CUP BROWN SUGAR 2 TEASPOONS MAPLE EXTRACT ¾ CUP APPLESAUCE 1 EGG 2 CUPS FLOUR ½ TEASPOON BAKING SODA ½ TEASPOON SALT 1½ CUPS WALNUTS, COARSELY CHOPPED
1. Preheat oven to 350°F.
2. In an electric mixer, cream butter, sugar, and brown sugar until light. Add maple extract, applesauce, and egg. Mix until well blended.
3. On low speed, add flour, baking soda, and salt. Mix just until blended. Stir in walnuts. Dough will be soft and slightly sticky.
4. Drop dough from a teaspoon onto a parchment-lined cookie sheet, spacing each 2 inches apart.
5. Bake 10 to 12 minutes or until edges are lightly browned and tops are firm.
6. Remove cookie sheet from the oven. Using a metal spatula, remove cookies from the sheet and place on a wire cooling rack. Cool completely.
7. Serve plain or frost with maple confectioners' icing (see page 25).
YIELD: 50 COOKIES
MAPLE CONFECTIONERS' ICING
3 CUPS CONFECTIONERS' SUGAR 3 TEASPOONS MAPLE EXTRACT ¼ CUP WATER
In an electric mixer, combine all ingredients. Mix until well blended and smooth. Using a metal spatula, frost the tops of the cookies. Place cookies on wire cooling rack, with parchment paper underneath to catch any excess frosting. Dry completely.
CRUNCHY VS. CHEWY
FOR MANY DROP COOKIES, YOU HAVE THE OPTION OF BAKING CHEWY COOKIES OR CRISPY COOKIES. FOR CHEWY COOKIES, SLIGHTLY UNDER-COOK; FOR CRISPY COOKIES, SLIGHTLY OVERCOOK. WHICH IS BETTER? THIS HAS BEEN A CONTINUOUS SOURCE OF DEBATE FOR EVERYONE AT SWEET MARIA'S. IT IS REALLY A PERSONAL CHOICE, BUT I MUST SAY THAT I LOVE CHEWY CHOCOLATE CHIP COOKIES.
PEANUT BUTTER KISS COOKIES
Proudly topped with a chocolate kiss, these cookies are my friend and accountant Lori's favorite. I'm always sure to make her a batch for her birthday--and for tax season! Just be sure to press the kisses in while the cookies are still warm.
¼ POUND BUTTER, SOFTENED ½ CUP SUGAR ½ CUP BROWN SUGAR 1 TEASPOON VANILLA EXTRACT 1 EGG ½ CUP PEANUT BUTTER 1½ CUPS FLOUR 1 TEASPOON BAKING SODA ½ TEASPOON SALT ADDITIONAL SUGAR 30 CHOCOLATE KISS CANDIES
1. Preheat oven to 350°F.
2. In an electric mixer, on medium speed, cream the butter, sugar, and brown sugar until light. Add vanilla, egg, and peanut butter. Mix until well blended.
3. On low speed, add flour, baking soda, and salt. Mix just until blended.
4. Roll dough into 1-inch balls. Roll in additional sugar. Place on a parchment-lined cookie sheet, spacing each cookie 2 inches apart.
5. Bake 12 to 15 minutes, or until golden.
6. Remove cookie sheet from the oven. While cookies are hot, press bottom of chocolate kiss into cookie. Using a metal spatula, remove cookies from cookie sheet and place on a wire cooling rack. Cool completely. Be sure chocolate kiss is firmly set before storage. Store cookies in an airtight container at room temperature.
YIELD: 30 COOKIES
PINA COLADA COOKIES
Enjoy a taste of the tropics with these cookies. They're a moist combination of pineapple, rum, coconut, and macadamia nuts.
¼ POUND BUTTER, SOFTENED 1 CUP SUGAR 2 EGGS 2 TABLESPOONS RUM 2 CUPS FLOUR ¼ TEASPOON BAKING SODA ¼ TEASPOON SALT ½ CUP CRUSHED PINEAPPLE, DRAINED CUP FLAKED COCONUT 1 CUP MACADAMIA NUTS, COARSELY CHOPPED CONFECTIONERS' SUGAR FOR DUSTING
1. Preheat oven to 350°F.
2. In an electric mixer, on medium speed, cream butter and sugar until light. Add eggs and rum. Mix well.
3. On low speed, add flour, baking soda, and salt. Mix just until blended. Stir in pineapple, coconut, and macadamia nuts.
4. Drop dough from a teaspoon onto a parchment-lined cookie sheet, spacing each 2 inches apart.
5. Bake 10 to 12 minutes or until lightly browned.
6. Remove cookie sheet from the oven. Using a metal spatula, remove cookies from the cookie sheet and place on a wire cooling rack. Cool completely.
7. Dust with confectioners' sugar. Store cookies in an airtight container.
YIELD: 50 COOKIES
CRANBERRY COBBLER BARS
These delicious bars are a quintessential New England dessert. The cranberries and lemon give these bars the right amount of zip. Try them plain or paired with a scoop of fresh vanilla ice cream.
CRUST:
1½ CUPS FLOUR 1 CUP OATS ¾ CUP SUGAR 1½ STICKS BUTTER, MELTED AND COOLED ½ TEASPOON BAKING SODA PINCH SALT 1 TEASPOON VANILLA EXTRACT
FILLING:
2 CUPS CRANBERRIES, FRESH OR FROZEN GRATED RIND OF 1 LEMON GRATED JUICE OF 1 LEMON
1. Preheat oven to 350°F.
2. In an electric mixer on low speed, combine all of the crust ingredients. Mixture will be crumbly.
3. Reserve one cup of crumb mixture. Press remaining crumb mixture into a greased 13 x 9-inch pan.
4. In a separate bowl, combine cranberries, lemon rind, and lemon juice. Spread over the top of crust mixture. Sprinkle cranberries with remaining crumb mixture.
5. Bake 30 to 35 minutes or until golden.
6. Remove pan from the oven. Place on a wire cooling rack. Cool completely. Cut into squares. Store bars in an airtight container.
YIELD: 24 SQUARES
GRANOLA COOKIE DROPS
These crunchy drops are a perfect breakfast cookie--tasty and not too sweet. You can use store-bought granola or try our homemade recipe.
We first began making our own granola at Sweet Maria's several years ago. It started as a way to use up a large inventory of nuts and oats.
The granola has now become so popular on its own, we never have to worry about stocking too many nuts or oats!
1 CUP SUGAR ½ CUP VEGETABLE OIL CUP MOLASSES 2 EGGS 2 CUPS FLOUR ½ TEASPOON BAKING SODA ¼ TEASPOON SALT 2½ CUPS GRANOLA (SEE FOLLOWING RECIPE OR USE STORE-BOUGHT)
1. Preheat oven to 350°F.
2. In an electric mixer on medium speed, mix sugar, oil, and molasses. Add eggs. Mix until well blended. On low speed, add flour, baking soda, and salt. Mix just until blended. Stir in granola.
3. Drop from a teaspoon onto a parchment-lined cookie sheet, spacing each cookie 2 inches apart.
4. Bake 10 to 12 minutes or until well browned.
5. Remove cookie sheet from the oven. Using a metal spatula, remove cookies from the sheet and place on a wire cooling rack. Cool completely. Store cookies at room temperature in an airtight container.
YIELD: 40 COOKIES
GRANOLA
You only need 2½ cups of granola for the cookies, but this granola is addictive, so you're sure to use the whole batch.
2 CUPS OATS ½ CUP RAISINS ¼ CUP ALMONDS, SLICED ½ CUP COCONUT ¼ CUP WHEAT GERM ¼ CUP VEGETABLE OIL CUP HONEY
1. Preheat oven to 350°F.
2. In an electric mixer, combine oats, raisins, almonds, coconut, and wheat germ. Mix on low speed until blended. Add oil and honey. Mix until well blended.
3. Spread granola in a thin layer on a parchment-lined cookie sheet.
4. Bake 25 to 30 minutes, or until golden brown. With a wooden spoon, stir granola every ten minutes to cook evenly.
5. Remove cookie sheet from the oven. Let granola cool on cookie sheet. When cool, break up large bunches of granola. Store in an airtight container.
YIELD: 6 CUPS
KEY WEST LIME BARS
This variation of the classic lemon bar will make you pucker up. I like them best chilled, served with a cup of espresso. You can use either key limes or regular limes to make these bars.
CRUST:
1¼ CUPS FLOUR ¼ CUP SUGAR ¼ POUND BUTTER, SOFTENED
FILLING:
½ CUP SUGAR 2 TABLESPOONS FLOUR ½ TEASPOON BAKING POWDER 2 EGGS ¼ CUP LIME JUICE (FROM 2 LIMES) GRATED RIND OF 2 LIMES CONFECTIONERS' SUGAR FOR DUSTING
1. Grease an 8 x 8 x 2-inch baking dish. Set aside.
2. Preheat oven to 350°F.
3. Prepare crust. In an electric mixer on low speed, mix flour, sugar, and butter until the mixture resembles coarse crumbs. Press mixture into prepared pan.
4. Bake 12 to 15 minutes or until crust is lightly browned.
5. Prepare filling. In another mixing bowl, with wire whisk, mix together sugar, flour, and baking powder. Add eggs, lime juice, and lime rind. Mix until well blended. Pour mixture over hot crust.
6. Bake 10 to 12 minutes or until lightly browned and firm. Remove pan from the oven. Cool cookies completely in pan on a wire cooling rack. Cover and refrigerate overnight.
7. Dust the top with confectioners' sugar. Cover pan with plastic wrap and refrigerate. Cut into squares as needed. Serve chilled.
YIELD: 20 SQUARES
LYNN'S SUNSHINE SOUR CREAM COOKIES
These moist little drops are a perfect treat when you need a little something sweet. They are tasty plain or with the orange confectioners' glaze.
1½ STICKS BUTTER, SOFTENED 1 CUP SUGAR 2 EGGS GRATED RIND OF 1 ORANGE JUICE OF 1 ORANGE 1 CUP SOUR CREAM 2½ CUPS FLOUR 2 TEASPOONS BAKING POWDER
1. Preheat oven to 375 °F.
2. In an electric mixer, cream butter and sugar until light. Add eggs, orange rind, orange juice, and sour cream. Mix until well blended. On low speed, add flour and baking powder. Mix just until blended.
3. Drop dough from a teaspoon onto a parchment-lined cookie sheet, spacing each 2 inches apart.
4. Bake 10 to 12 minutes or until edges begin to brown.
5. Remove cookie sheet from the oven. Using a metal spatula, remove cookies from the cookie sheet and place on a wire cooling rack. Cool completely.
6. If desired, frost with orange confectioners' glaze or serve plain. Store cookies in an airtight container.
YIELD: 50 COOKIES
ORANGE CONFECTIONERS' GLAZE
See page 60 for Confectioners' Icing. Replace water with equal amount of orange juice.
FLUFFER NUTTER BARS
Named for everyone's favorite sandwich of peanut butter and marshmallow fluff, this bar has a flavor-packed peanut butter crust topped with fluff peanuts, and chocolate chips. To help spread the fluff, dip your knife or spatula in water.
CRUST:
¼ POUND BUTTER, SOFTENED 1 CUP SUGAR ½ CUP PEANUT BUTTER 1 EGG 1¼ CUPS FLOUR 2 TEASPOONS BAKING POWDER ½ TEASPOON SALT
TOPPING:
2 CUPS MARSHMALLOW FLUFF 1 CUP PEANUTS 1 CUP SEMISWEET CHOCOLATE CHIPS
1. Preheat oven to 350°F.
2. Prepare crust. In an electric mixer, cream butter and sugar until light. Add peanut butter and egg. Mix until well blended. On low speed, add flour, baking powder, and salt. Mix just until blended. Press crust into the bottom and slightly up the sides of an ungreased 13 × 9-inch baking pan.
3. Spoon fluff over crust, spreading to cover. Sprinkle peanuts over fluff. Sprinkle chocolate chips over peanuts.
4. Bake 15 to 20 minutes or until top is lightly browned.
5. Remove pan from the oven. Place on a wire cooling rack. Cool completely. When cool, cut into squares.
YIELD: 24 SQUARES
BASIL CHEDDAR ROUNDS
You can use any kind of cheddar in these cookies but I like extra sharp. These savory cookies are a perfect alternative to crackers, served with your favorite soup. Or top with a dollop of pesto for an easy make-ahead hors d'oeuvre.
¼ POUND BUTTER, SOFTENED 1 CUP SHREDDED CHEDDAR CHEESE ¾ CUP FLOUR ½ TEASPOON BAKING POWDER ½ TEASPOON SALT 2 TABLESPOONS FRESH BASIL, CHOPPED
1. Preheat oven to 350°F.
2. In an electric mixer, on medium speed, cream butter and cheddar until well blended. On low speed, add flour, baking powder, salt, and basil. Mix just until blended.
3. Roll dough out onto a lightly floured surface to ¼-inch thick. Using a 1½-inch round cookie cutter, cut into rounds. Place on a parchment-lined cookie sheet, spacing each 2 inches apart.
4. Bake 15 to 20 minutes or until edges begin to brown.
5. Remove cookie sheet from the oven. Using a metal spatula, remove cookies from the cookie sheet and place on a wire cooling rack. Cool completely. Store cookies refrigerated in an airtight container.
YIELD: 20 COOKIES
Copyright © 2002 by Maria Bruscino Sanchez. All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of brief quotations embodied in critical articles or reviews. For information, address St. Martin's Press, 175 Fifth Avenue, New York, N.Y 10010.
