Seven layer bars, also called Magic Bars, are a perfect “one pan” quickie dessert for home or if you’re taking a dessert to a party. You’ll wonder why you didn’t make these little gems before. Just remember to let them cool completely so that they don’t fall apart on you when you cut them.
I happen to like walnuts in my chocolate chip cookies although some people don’t. Feel free to swap out the nuts for extra chocolate chips if you happen to be one of those non-nut loving folks (or have nut allergies).
These easy, but not too sweet cookies are the perfect base for cutouts or decorations. The dough remains soft and workable even when rolled and recut several times. They also work well as drop cookies.
I love my oatmeal cookies to be chewy, and this buttery dough delivers just that. Make sure to use old-fashioned rolled oats rather than quick-cooking oats. These Oatmeal Cranberry Pecan Cookies are the perfect holiday cookies.
I came up with the idea for these cookies because each time I go to my favorite ice cream shop I order the Peanut Butter Cup ice cream. I love making peanut butter cookies, but sometimes they can be a bit boring. I used name brand Peanut Butter Cups, but I do know that there are some organic ones out there.
Great as an afternoon snack or as a special treat to sneak into a brown-bag lunch.
Butter moves from nutty and brown to bitter and burned quickly, so make sure to take the pan off the heat once it turns amber-brown. To keep cookies from spreading make sure the cookie sheet is completely cool before starting the next batch.
Double Yum Cookies
If you love chocolate then you’ll love my Double Yum Cookies!
INGREDIENTS
2 1/4 Cups Unbleached Flour
1 Teaspoon Baking Soda
1 Cup Softened Unsalted Butter
1 Teaspoon Kosher Salt
3/4 Cup Sugar
3/4 Cup Packed Brown Sugar
1 Tablespoon Vanilla Extract
2 Large Eggs
20 Ounces Bittersweet Chocolate Chips (60% Cacao)
1 Cup Chopped Pecans or Walnuts (Optional)
Preheat your oven to 350 degrees. In a large-size bowl combine flour, baking soda, and kosher salt. Set aside. In another large-size bowl beat together butter and sugars until creamy. Add vanilla. Add eggs one at a time until incorporated. Slowly add flour mixture into wet mixture. Stir in chocolate and nuts if you’re using them. Drop by tablespoon onto parchment paper lined baking sheets. Place in oven and bake for 10 minutes or until golden brown. Remember each oven heats differently. Remove from oven and let cool on baking sheet for 10 minutes before removing. Transfer to serving plate. Makes about 48 cookies.
© Victoria Hart Glavin
Chocolate Checkerboard Cookies
These cookies are beautiful. They take some work, but are worth it.
INGREDIENTS
3/4 Cup Softened Butter
3/4 Cup Sugar
1 Teaspoon Vanilla Extract
2 Eggs
4 1/2 Cups Unbleached Flour
2 Teaspoons Baking Powder
1 Teaspoon Milk
2 Tablespoons Unsweetened Cocoa Powder
Grease several baking sheets. Divide butter and sugar equally between two medium-size bowls. To make vanilla dough: In a bowl, beat half of butter and sugar until light and fluffy. Beat in vanilla and 1 egg. In another bowl, sift half of the flour and 1 teaspoon baking powder. Blend in with spoon, then work by hand to form a smooth dough. To make chocolate dough: Make chocolate dough in same way with remaining butter, sugar and egg, adding milk and sifting in cocoa powder with remaining flour and baking powder. Divide each portion of dough into 4 equal pieces. On a floured surface, roll each piece of dough into a rope 12 inches long. Place 1 chocolate rope next to a vanilla one. Place a chocolate one on top of a vanilla one and a vanilla one on top of the chocolate. Press firmly together to form a square. Wrap in plastic wrap. Repeat with remaining dough. Refrigerate for 1 hour. Preheat oven to 350 degrees. Cut dough into 48 slices and place on baking sheets. Bake 20 minutes until lightly browned. Remove from oven and cool on wire racks. Makes 48 cookies.
© Victoria Hart Glavin
Flourless Peanut Butter Cookies
Great for Passover or anytime especially if you are not into gluten.
INGREDIENTS
1 Cup Organic Natural Chunky Peanut Butter
1 Cup Sugar
1 Teaspoon Vanilla Extract
1 Large Egg (Lightly Beaten)
Preheat your oven to 350 degrees. In a medium-size bowl mix together peanut butter, sugar, vanilla, and lightly beaten egg until well combined. Line baking sheets with parchment paper. Spoon 1 tablespoon of mixture onto baking sheets about 1 inch apart. Flatten a bit. Place in oven on middle rack. Bake for 10 minutes until edges are golden. Remember that each oven heats differently. Remove from oven and let sit on baking sheet for 5 minutes. Remove cookies and transfer to wire racks to cool. Repeat until you have baked all of the cookies. Makes about a dozen and a half cookies.
© Victoria Hart Glavin
