Winter Whites

Winter Whites

Here is the last of my remaining holiday treat ideas that didn't quite make it to the blog before Christmas. This is another old family favorite no-bake recipe. Again, my dear old Mudder is the guest chef because I stole these out of her freezer to take the pic! Thanks Mom!

Originally published Jan 7, 2010.

2013 update. The new photo above shows a batch of Winter Whites made by my teenage daughter Olivia, who now keeps us well supplied with this family favourite during the holidays. She loves to eat these straight from the freezer!

In a medium saucepan over medium low heat combine:

¾ cup butter

¾ cup sugar

1 ½ tsp vanilla extract

Very quickly whisk in

3 beaten eggs

and cook for about a minute whisking constantly. Remove from heat and add quickly fold in:

3 cups graham wafer crumbs

1 cup coconut

2 ½ cups mini marshmallow

In a 9x13 inch baking pan, line the bottom of the pan with graham wafer crackers. Spread the prepared mixture evenly over the crackers and chill well for a couple of hours or overnight. Top with whipped cream, cut in squares and serve. These freeze very well but you might like to use a non-dairy whipped topping if you want to freeze them with the cream already on them. If not, freeze them without the whipped cream and just add it before serving.

Haystacks

Haystacks

Here's a very quick and easy macaroon cookie recipe using just a few simple ingredients. I always get requests for this recipe during the Holiday season because they are a real old fashioned Newfoundland favorite during Christmas time. It seemed every baker I knew while growing up made these every year.

I've modified the original recipe to include sweetened condensed milk which not only makes the recipe easier, it keeps the centers more moist too. A nicely packaged batch of these would make a lovely gift for the coconut lover in your life too.

Haystacks

Recipe by Barry C. Parsons

Haystacks - a real old fashioned simple coconut macaroon cookie that's formed in a boiled egg cup. A very popular treat at the Holidays.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 2 dozen cookies

Ingredients

• 1 cup sweetened condensed milk
• 5 cups unsweetened dried coconut, (fine or medium cut)
• pinch salt
• 2 tsp vanilla extract
• 1/4 tsp cream of tartar
• 3 tbsp sugar
• 2 large egg whites
• 1/4 cup glace cherries

Directions

1. Preheat oven to 325 degrees F. Line baking sheet/2 with parchment paper.
2. Combine the sweetened condensed milk, the vanilla extract and salt.
3. Fold in the coconut.
4. Whip the egg whites to soft peaks along with the sugar and cream of tartar.
5. Fold the egg whites completely through through the coconut mixture.
6. Form the haystacks using a boiled egg cup or small ice cream scoop. Keeping the inside of the egg cup slightly wet helps form the cookies.
7. Top each haystack with a piece of glace cherry or other dried fruits or nuts.
8. Bake at 325 degrees for about 20-25 minutes or until the bottom edges just begin to turn brown.
9. Cool completely on the pan. Store in an airtight container. Can be frozen too.

Cranberry White Chocolate Magic Bars

Cranberry White Chocolate Magic Bars

Magic bars are one of the most popular Holiday baking recipes out there. I remember making them even as a very young child. Its popularity owes much to its ease of preparation which essentially just layers the ingredients before baking.This is a baking recipe even for those who do not bake.

I've seen many variations of this recipe over the years using different nuts and dried fruits too but I really like the contrast of the tart cranberries with the sweet white chocolate...and it looks a bit more festive too.

Cranberry White Chocolate Magic Bars

Recipe by Barry C. Parsons

Cranberry White Chocolate Magic Bars - a differently delicious take on one of the easiest and quickest bar cookies ever invented. The tart pop of the cranberries works well with the sweet white chocolate and the crunch of the toasty almonds. A perfect Holiday baking recipe.

Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour
Yield: 24 cookie bars

Ingredients

• 2 cups graham cracker crumbs
• 3 tbsp white sugar
• 1/2 cup melted butter
• 1 1/4 cups white chocolate chips
• 1 1/2 cups fresh cranberries
• 1 3/4 cups (14 oz can) sweetened condensed milk
• 2 cups roughly chopped almonds

Directions

1. First choose the size of pan you prefer. The bars in the photo are baked in a 9x9 pan because I like them thicker but if you prefer these can be baked in a 9x13 pan for thinner bars. Lightly grease the pan and line it with parchment paper.
2. Mix together the graham crumbs, sugar and butter and press firmly into the bottom of the prepared pan.
3. Sprinkle the white chocolate chips evenly over the base.
4. Sprinkle the cranberries evenly over the chocolate chips.
5. Pour the sweetened condensed milk over the cranberries and white chocolate.
6. Finally sprinkle on the nuts and press down lightly.
7. The 9x9 pan will bake for 45-50 minutes and the 9x13 pan for 30-35 minutes at 350 degrees F.
8. Cool completely in the pan before cutting in bars or squares.
9. These freeze exceptionally well when stored in airtight containers.

Caramel Stuffed Brown Butter Cookies

Caramel Stuffed Brown Butter Cookies

I love brown butter. It is one of those wonderful processes where a simple ingredient transforms into something just that more flavorful and special. I've used it in everything from frosting to Hollandaise sauce but I recently decided that it would be a terrific thing to use in baking to add extra hints of caramel. When I wanted to make a caramel candy stuffed cookie, what could be a better opportunity to try an experiment.

I can tell you that the result was spectacular. When spouse and the kids bit into them, warm from the oven, I thought their eyes would pop out of their heads. These are seriously delicious and an absolute must try. I'm off now, before the kids get home from school, to hide a couple for late night snack. Don't judge! ...I'll bet you'll be hoarding a few for yourself too.

Caramel Stuffed Brown Butter Cookies

Recipe by Barry C. Parsons

Caramel Stuffed Brown Butter Cookies - so simple and so simply delicious. Soft and chewy with triple the caramel flavor from brown butter, brown sugar and soft caramel candy stuffed into the center of the cookies. Absolutely irresistible!

Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
Yield: 18-20 cookies

Ingredients

• 2/3 cup brown butter
• 1 1/3 cups brown sugar
• 1 extra large egg
• 2 tsp vanilla extract
• 2 cups sifted all purpose flour
• 3/4 tsp baking soda
• 18 -20 Kraft Caramel Candies

Directions

1. You will need to make the brown butter in advance and let it cool completely. To brown butter, just melt about 1 cup of butter in a small saucepan over medium heat and watch it carefully until the color turns light golden brown. Pour it off immediately into a heat proof measuring cup, leaving the sediment behind. Allow the brown butter to cool to room temperature and solidify. Use 2/3 cup of the browned butter.
2. Cream the brown butter with the brown sugar and vanilla extract until light and fluffy.
3. Add the egg and beat well for 2-3 minutes.
4. Sift together the flour and baking soda.
5. Fold into the creamed mixture until all the flour is incorporated and a soft dough forms.
6. Cover or wrap the dough and chill for at least 30-60 minutes.
7. The caramel candy works best in these cookies if they are pounded to about half their original thickness. You can pond them with a flat meat mallet, a marble rolling pin or just press them hard with a wooden spoon; whatever works.
8. Preheat oven to 350 degrees F.
9. Roll the dough into 1 1/2 inch balls. I used 1 1/2 ounces of dough per cookie or about 43-45 grams.
10. Push a flattened caramel candy right into the center of the dough ball, pushing and pressing the dough completely around the candy and pinching together well to seal.
11. Flatten slightly with the palm of your hand to form into thick disks.
12. Place the prepared dough disks onto a parchment lined baking sheet about 2 inches apart.
13. Bake for 15-17 minutes or until they just start to turn brown at the bottom edges.
14. Let them cool on the baking pan for 5 minutes before transferring to a wire rack to cool completely.
15. Store in airtight containers. the cookies also freeze well.
16. These are best served warm from the oven but 10-20 seconds in the microwave before serving will also soften the caramel and give them that gooey, fresh from the oven taste and texture.

Lemon Blueberry Thumbprint Cookies

Lemon Blueberry Thumbprint Cookies

Lemon and blueberry have made many a duet appearance here on Rock Recipes; our Lemon Blueberry Cream Cake has been a particularly popular example. Today we have a recipe for one the lemon and blueberry lovers in a delicious and very pretty little cookie.

These are baked in two stages, the first stage to almost completely bake the cookie and the second, for just a few minutes after you add the jam to help set in and make it adhere in the little well at the center of the cookie. The turbinado sugar on the outside of the cookies is optional but I think it  does make them look more appealing. I usually split the batch and roll half the cookies in the sugar so that folks have a choice and I think the slightly look great together on the plate too.

Lemon Blueberry Thumbprint Cookies

Recipe by Barry C. Parsons

Lemon Blueberry Thumbprint Cookies - very pretty little lemon cookies filled with blueberry jam. A perfect cookie flavor combination.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Yield: 3 1/2 dozen cookies.

Ingredients

• 1 cup butter
• 1/2 cup white sugar
• 2 large egg yolks
• zest of 2 small lemons, finely minced
• 1 tsp lemon extract
• pinch salt
• 2 1/2 cups flour
• 1 cup blueberry jam
• 1/2 cup turbinado sugar (optional)

Directions

1. Cream the butter and sugar well.
2. Beat in the egg yolks and lemon extract.
3. Stir in the lemon zest.
4. Fold in the flour and salt until fully incorporated and a soft dough forms.
5. Wrap the dough in plastic wrap and chill for about an hour.
6. Preheat the oven to 350 degrees F.
7. Roll the dough into 1 inch balls and roll the balls in coarse sugar. I like turbinado. (this is an optional step)
8. Place the dough balls on a parchment paper lined baking sheets, about 2 inches apart.
9. Using your finger or the handle of a wooden spoon make a deep indentation in the center of each dough ball.
10. Bake for 16-18 minutes until they start to appear golden at the bottom edges.
11. Remove from the oven and spoon blueberry jam into the centers to fill the little wells.
12. Return the cookies to the oven for 3-4 minutes.
13. Transfer the cookies to a wire rack to cool completely. Store in airtight containers.
14. These will freeze well in a single layer in a plastic container. 

Ballpark Samoa Bars

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Ballpark Samoa Bars

One of my favorite cookies from last years November cookie marathon was the Easy Samoa Bars recipe that featured toasted coconut and caramel on a shortbread like base with a drizzle of chocolate. While I love coconut, I know that others are not so fond, so I wondered what else might work in this recipe. I've seen so many cookie recipes on Pinterest lately that use pretzels I decided to use those ...and what goes with pretzels? Peanuts of course! The result was crispy, crunchy, caramely delicious!

Ballpark Samoa Bars

Recipe by Barry C. Parsons

Ballpark Samoa Bars - a new take on delicious caramel samoa bars that replaces the toasted coconut with favorite ballpark snacks peanuts and pretzels.

Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Yield: About 3 dozen cookie bars.

Ingredients

• 1/2 cup sugar
• 3/4 cup butter
• 1 large egg
• 2 tsp vanilla extract
• 2 cups flour
• 12 oz good quality chewy caramel candies
• 4 tbsp milk
• 1 tsp vanilla extract
• 1 1/2 cups dry roasted unsalted peanuts
• 2 1/2 cups broken pretzel pieces broken pretzel pieces
• 1 ½ cups chocolate chips

Directions

1. Cream together sugar, butter and vanilla until well combined.
2. Beat in the egg until fluffy.
3. Slowly fold in the flour.
4. Press into the bottom of a parchment lined 9x13 inch pan and bake at 350 degrees F for bout 25 minutes or until it gets golden brown at the edges and is well baked through the center of the pan.
5. Cool completely on a wire rack before adding the top layer.
6. For the top layer, melt together the caramel candies, milk and vanilla extract over low heat. You can also do this in the microwave. Just check it every 30-60 seconds and stir.
7. Stir in the peanuts and broken pretzel pieces.
8. Spread the peanut, pretzel and caramel mixture over the cooled shortbread base and cool in the fridge for a couple of hours before cutting into squares.
9. Melt the chocolate chips in a double boiler. You can dip the bottoms of the squares in chocolate if you like or just drizzle the chocolate over the top of the squares, or both. Place dipped squares on parchment or waxed paper to cool completely until the chocolate hardens. 

Apricot Almond Jammie Dodgers

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Apricot Almond Jammie Dodgers

If you are looking for a perfect cookie to enjoy with a calming cup of tea, this may be the best choice yet. I've added finely ground almonds and almond extract to the buttery cookie dough from our original version of Homemade Jammie Dodgers to add an extra flavor dimension to these delicious cookies. Regular readers of Rock Recipes will undoubtedly know that I have a particular fondness for all things apricot and the almond flavor of these cookies is particularly delicious with apricot jam. Truthfully though, you could substitute any favorite high quality or homemade jam in this recipe; raspberry, blackberry and plum are excellent choices.

Using Christmas cookie cutters is an easy way to add a festive touch to these cookies for the Holidays.

Apricot Almond Jammie Dodgers

Recipe by Barry C. Parsons

A tasty twist on a homemade version of the United Kingdom's favorite cookie. Ground almonds in the cookie dough pair perfectly with the sweet apricot jam but if apricot's not your favorite flavor, any good quality jam can be substituted.

Prep time: 20 minutes
Cook time: 20 minutes
Yield: 12-14 large 3 inch cookies

Ingredients

• 2 cups flour
• 1 cup icing sugar (powdered sugar)
• pinch salt
• 1/2 cup finely ground almonds
• 1 cup + 2 tbsp cold butter, cut in cubes
• 2 tsp vanilla extract
• 1/2 tsp almond extract
• 3 large egg yolks
• 12-14 rounded tsp homemade or good quality apricot jam

Directions

1. Sift together the flour, icing sugar, salt and ground almonds. Set aside.
2. Rub the butter into the dry ingredients with your fingers until it is well incorporated and the mixture becomes crumbly, like a coarse meal.
3. Whisk together the egg yolks, vanilla and almond extracts.
4. Add to the crumbly dry mixture and mix in until a soft dough forms.
5. Wrap the dough in plastic wrap and chill in the fridge for at least a half hour. Roll the dough out between two pieces of lightly floured parchment paper to about 1/8 of an inch thick.
6. Cut out cookies using a 3 inch cutter and place on a parchment lined baking sheet.
7. Cut circles or hearts or whatever shape you like out of the centers of half of the cookies.
8. Bake at 350 degrees F for 15 - 20 minutes, just until they start to brown slightly at the bottom edges but are still very pale.
9. Remove from the oven and spoon 1 rounded teaspoon of apricot jam (or your favorite jam) onto the middle of the bottom halves of the cookies and spread out only slightly to about 3/4 of an inch from the edge of the cookie. Carefully lay the top halves of the cookies onto the jam and press down lightly.
10. Return to the oven for an additional 5 to 6 minutes. This will heat up the jam to a point where it will stick the two cookie halves together.
11. Cool on the baking sheet for 10 minutes before transferring the cookies to a wire rack to cool completely.
12. Store in airtight containers.

Easy Cherry Almond Macaroons

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Easy Cherry Almond Macaroons

Growing up, while other kids my age turned up their noses at many coconut cookies during the Holidays, I was an obvious exception. Coconut covered snowballs, Partridgeberry Coconut Meringue Squares and Coconut (Macaroon) Haystacks with a bright red glace cherry on top were among my favorites.

This recipe was inspired by those coconut haystacks, often formed by using a boiled egg cup to make the shape. I always wanted to pick all the cherries off the tops of those cookies when I was a kid, so rather than do that, I thought I'd just add more to the recipe. Cherries and almonds are a natural flavor combination so some toasted ground almonds make a delicious addition to these quick and easy cookies too. These are so easy to make and since there will always be some coconut lovers in any group, so why not add these to your Holiday baking list?

Easy Cherry Almond Macaroons

Recipe by Barry C. Parsons

A very simple, easy coconut macaroon recipe with the added flavors of cherries and almonds. These freeze well making them another great choice for the Holiday freezer.

Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Yield: 3 dozen cookies

Ingredients

• 4 cups sweetened dried coconut
• 1 1/2 cups toasted ground almonds
• 1 cup glace cherries, cut in quarters (Maraschino or dried cherries can also be used)
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• pinch salt
• 1 can (300 ml) sweetened condensed milk
• 2 large egg whites

Directions

1. Toast almonds at 350 degrees F in a single layer on a baking sheet for about 5-7 minutes. Cool completely before grinding them in a food processor or blender.
2. Mix the almonds with all of the other ingredients except the egg whites, stirring well to combine.
3. Whip the egg whites to soft peaks and fold them gently through the coconut, cherry almond mixture.
4. Drop the dough by rounded teaspoonfuls onto a baking sheet lined with parchment paper or a silicone liner. These WILL stick to a regular greased baking sheet.
5. Bake at 325 degrees F until lightly golden brown at the edges, about 20-23 minutes. Do not over bake.
6. Cool completely on the baking sheet before removing the cookies.
7. Store in airtight containers.

Soft and Chewy Hazelnut Bars

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Soft and Chewy Hazelnut Bars

I think hazelnuts may be my favorite nut. That is of course until I smell fresh roasted cashews or pecans or walnuts or...well, maybe I love all nuts! This recipe was an attempt to interpret a nut cake as a cookie bar. These could just be served plain without the melted chocolate on top but it does add just enough of a finishing touch without interfering with the crunchy toasted hazelnuts which are still the star of the show here.

These cookie bars froze beautifully and I keep pulling one from the freezer almost every day as an afternoon treat. At this rate there won't be any left for the Holidays. Sometimes the simplest and most uncomplicated recipes are the best and this is a great example; I'm sure the nut lovers will agree.

Soft and Chewy Hazelnut Bars

Recipe by Barry C. Parsons

Based upon a favorite nut cake and ideal for the holiday freezer, these easy cookie squares are quick to prepare and freeze exceptionally well. 

Prep time: 10-15 minutes
Cook time: 60 minutes
Total time: 1 hour 15 minutes
Yield: 25 cookie squares
Ingredients

• 1 cup butter
• 1 1/2 cup white sugar
• 2 eggs
• 2 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2 cups flour
• 1 1/2 cups toasted hazelnuts, roughly chopped
• 1 1/4 cups chocolate chips

Directions

1. Cream butter, sugar and vanilla until light and fluff.
2. Add the eggs one at a time beating well after each addition.
3. Sift together the flour, baking powder and baking soda.
4. Add dry ingredients to the creamed mixture, folding to combine well.
5. Fold in the chopped toasted hazelnuts. (Hazelnuts can be toasted in a single layer on a cookie sheet for 5-7 minutes at 350 degrees F. Roll them on a clean tea towel to remove the skins. Roughly chop with a sharp knife.)
6. Spread the cookie dough in a parchment lined or greased 9 inch square baking pan and bake for 50-60 minutes at 350 degrees F. (325 for glass bake ware) A toothpick inserted in the center should come out clean. (This recipe is too large for an 8x8 pan. If you do not have a 9x9 pan you can multiply the entire recipe by 1 1/2 and use a 9x13 pan instead if you have one of those.)
7. Remove from oven and sprinkle the chocolate chips over the surface of the baked squares. Let stand for 10 minutes until the chocolate chips melt and then spread the melted chocolate evenly over the surface of the cookies. Sprinkle with additional chopped toasted hazelnuts if you like.
8. Cool completely in the pan before cutting into squares or bars. Store or freeze in airtight containers

Apricot Coconut Meringue Bars

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Apricot Coconut Meringue Bars

This is my new favorite version of one of the oldest cookie bar recipes in my family. It's no secret that apricot is my favorite type of jam and a quick homemade version is what I used in this recipe which I've also made on different occasions with raspberry, strawberry and cranberry jams.

I've updated the recipe recently to partially pre-bake the base, which, depending on the water content of the jam you are using could get soggy. This step worked really well in preventing that from happening.

I like to make homemade apricot jam for this recipe from dried apricots, so I've included instructions for enough jam to make this recipe but if you like, double the recipe and save a jar for your morning toast or to serve on fresh baked biscuits at a weekend brunch. Yum!

Apricot Coconut Meringue Squares

Recipe by Barry C. Parsons

Apricot Coconut Meringue Squares - a soft cookie base, covered with sweet apricot jam and a layer of coconut meringue. Delicious with practically any favorite jam of your choice.

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Yield: 25 cookie squares

Ingredients

• FOR THE BASE
• 1/2 cup butter
• 1 cup brown sugar
• 2 egg yolks (reserve the whites for the meringue top)
• 1 tsp vanilla extract
• 1 1/2 cups flour
• 1 tsp baking powder
• 2 cups homemade or good quality apricot jam
• FOR THE TOP LAYER
• 2 egg whites
• 1 cup brown sugar
• 1 cup fine unsweetened dried (desicated) coconut
• TO MAKE APRICOT JAM
• 2 cups chopped dried apricots
• 1 1/2 cups boiling water
• 2/3 cup sugar
• 2 tbsp lemon juice

Directions

1. Preheat oven to 350 degrees F. Grease a 9x9 inch square baking pan and line with parchment paper.
2. FOR THE BASE, cream together the brown sugar and butter until light and fluffy.
3. Beat in the egg yolks and vanilla extract.
4. Sift together the flour and baking powder. Fold into the creamed mixture.
5. Spread evenly into the bottom of the prepared pan and bake for 25 -30 minutes. Remove from oven and cool for 10 minutes.
6. Spread the jam over the surface of the base.
7. Whip the egg whites to soft peaks.
8. Gradually beat in the brown sugar.
9. Fold in the dried coconut.
10. Spread carefully over the surface of the jam layer. Return to the oven for about 20-25 minutes.
11. Cool completely in the pan before cutting into squares or bars. Store in airtight containers. Freezes well.
12. If you are making homemade jam, cover the chopped apricots with the boiling water and add the sugar and lemon juice.
13. Bring to a slow simmer for about 15-20 minutes.
14. Using a potato masher mash the apricots and continue to simmer into a jam consistency where the jam is quite thick and all the visible liquid has boiled off. Cool to at least warm before using in the cookie square recipe.

Red Velvet Cream Cheese Cookies

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Red Velvet Cream Cheese Cookies

Everyone seems to love anything labelled Red Velvet these days. Our own Red Velvet Cake recipe has been incredibly popular here on Rock Recipes. With cream cheese frosting being the perfect accompaniment to the popular cake, I decided it would also be delicious to sandwich together some red velvet cookies.

As you can see from the photo, I experimented with the final look of the cookies and whether you choose the powdered sugar crackle look, the added holiday sparkle of rolling in white sugar  or just leave them plain, they look and taste delicious either way. Combining all three versions on a serving plate would also look fantastic during the Christmas season too.

Red Velvet Cream Cheese Cookies

Recipe by Barry C. Parsons

Red Velvet Cream Cheese Cookies - delicious, soft, red velvet cookies sandwiched together with smooth, luscious cream cheese frosting. A favorite cake in cookie form.

Prep time: About 1 hour 15 minutes including tome to chill the cookie dough
Cook time: 13 - 15 minutes
Total time: About 1 1/2 hours plus cooling time for the cookies.
Yield: About 1 dozen sandwiched cookies.

Ingredients

• 1 2/3 cups flour
• 1/3 cup cocoa 
• 1 tsp baking powder
• 1/4 tsp baking soda 
• 1/2 tsp salt
• 1 cup sugar
• 1/2 cup butter
• 2 eggs
• 1 tsp vanilla extract
• 2 tbsp buttermilk
• 1 tbsp liquid red food color or 1 tsp red color paste (add more or less if you like)
• 3/4 cup white sugar or powdered sugar (for rolling, optional)
• FOR THE CREAM CHEESE FROSTING
• 1/2 cup (4 oz) cream cheese
• 1 tsp vanilla extract
• 2 1/2 cups icing sugar (powdered sugar)

Directions

1. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
2. Cream together the butter and sugar very well.
3. Beat in the vanilla.
4. Beat in the eggs, one at a time, then beat in the buttermilk and food coloring.
5. Fold in the dry ingredients until a soft dough forms. Don't overwork the dough.
6. Cover the dough and refrigerate for about an hour or more. It should be quite cold.
7. Scatter the white sugar or powdered sugar in the bottom of a pie plate if you are rolling these in sugar at all.
8. Roll the chilled dough into 1 inch balls and then roll the balls into the sugar.
9. Place the dough balls about 2 inches apart on a parchment lined baking sheet.
10. Bake at 350 degrees F for about 13 -15 minutes until they do not look wet on the top and spring back when lightly touched..
11. Cool on the tray for a few minutes before transferring the cookies to a wire rack to cool completely.
12. Sandwich 2 of the cookies together with about a tablespoon of the cream cheese frosting.
13. Store in an airtight container in the fridge.

Apricot Orange Cheesecake Bars

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Apricot Orange Cheesecake Bars

Here's the latest in my flavor experiments with one of my favorite freezer-friendly cookie bar recipes. Apricot and orange is a great flavor combination and go deliciously hand in hand in these buttery cheesecake squares.

Apricot Orange Cheesecake Bars

Recipe by Barry C. Parsons

Apricot Orange Cheesecake Bars - a freezer friendly recipe with the delicious combination of dried apricots in a citrus flavored cheesecake surrounded by buttery shortbread crumble.

Prep time: 20 minutes
Cook time: 35 minutes
Total time: About 1 hour
Yield: 24 cookie bars
Ingredients

• 1 cup flour
• 1/4 cup sugar
• 1/3 cup + 1 tbsp cold butter
• 1 tsp vanilla extract 
• FOR THE CHEESECAKE FILLING
• 1 cup (8 ounces) cream cheese
• 1/2 cup sugar 
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 large egg
• 2 tsp grated orange zest, finely minced 
• 3/4 cup chopped dried apricots

Directions

1. In a food processor pulse together the flour, vanilla, sugar and butter until crumbly (or simply cut the butter through the flour and sugar with a pastry knife or two butter knives held between your fingers)
2. Save a 1/2 cup of this crumble mixture to sprinkle over the top later.
3. Press the rest of the crumble mixture into the bottom of a greased or parchment lined 9x9 inch square baking pan.
4. Bake at 350 degrees F for 15 minutes. Remove from oven and let cool for a few minutes while preparing the cheesecake filling.
5. Beat together the cream cheese, white sugar, lemon juice and vanilla extract until smooth.
6. Beat in the egg and orange zest.
7. Fold in the chopped apricots.
8. Spread the cheesecake mixture evenly onto the pre-baked cookie base and sprinkle the reserved cookie crumble over the surface.
9. Bake at 325 degrees F for 20 minutes. Let cool completely in the pan before cutting and serving.
10. Refrigerate in airtight containers. Freezes well too.

Cherry Cake Squares

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Cherry Cake Squares

These cookies were inspired by another popular Holiday baking staple here in Newfoundland and a very popular recipe on this website at this time of year, Cherry Pound Cake. It's found in practically every home in the province during the Christmas season so I thought, why not translate it into a cookie square version too. These almond tinged cookie squares are pretty easy to make and are another great addition to the Holiday freezer.

Cherry Cake Squares

Recipe by Barry C. Parsons

Based upon a Newfoundland favorite Christmas cake and ideal for the holiday freezer, these easy cookie squares are quick to prepare, freeze exceptionally well and are always a hit with kids of all ages.

Prep time: 10-15 minutes
Cook time: 60 minutes
Total time: 1 hour 15 minutes
Yield: 25 cookie squares
Ingredients

• 1 cup butter
• 1 1/2 cup white sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp almond extract 
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2 cups flour
• 1 cup glace cherries, quartered
• FOR THE FROSTING
• 2 cups icing sugar (powdered sugar)
• 1/2 cup butter
• 1 tsp vanilla extract
• 1 -2 tbsp milk

Directions

1. Cream butter sugar and vanilla until light and fluff.
2. Add the eggs, vanilla and almond extracts and beat well.
3. Sift together the flour, baking powder and baking soda.
4. Add dry ingredients to the creamed mixture, folding to combine well.
5. Fold in the chopped cherries.
6. Spread in a parchment lined or greased 9 inch square baking pan and bake for 50-60 minutes at 350 degrees F. (325 for glass bake ware) A toothpick inserted in the center should come out clean. (This recipe is too large for an 8x8 pan. If you do not have a 9x9 pan you can multiply the entire recipe by 1 1/2 and use a 9x13 pan instead if you have one of those.)
7. Remove from oven and cool completely on a wire rack.
8. Frost with vanilla frosting.
9. For the vanilla frosting beat together the butter, icing sugar, vanilla and milk until, light, fluffy and of a good spreadable consistency. Add the milk only a little at a time until the proper consistency is achieved.
10. Spread over the cooled cookies and cut into squares or bars.
11. These freeze very well in airtight containers. 

Lemon Cream Cheese Crackle Cookies

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Lemon Cream Cheese Crackle Cookies

A bunch of different recipes for lemon crackle cookies have been making the rounds on Pinterest lately but I wanted a soft cookie version that would go well with a layer of cream cheese frosting to hold them together. The truth is that these are perfectly fine on their own without the filling ans would make what my mother would call a lovely "cup of tea" cookie. Either way you try them, they are delicious and a real treat for the lemon lovers in your life.

Lemon Cream Cheese Crackle Cookies

Recipe by Barry C. Parsons

Lemon Cream Cheese Crackle Cookies - delicious, soft, lemony crackle cookies are great or on their own or even better sandwiched together with smooth, luscious cream cheese frosting. An outstanding combination of flavors.

Prep time: About 1 hour 15 minutes including tome to chill the cookie dough
Cook time: 13 - 15 minutes
Total time: About 1 1/2 hours plus cooling time for the cookies.
Yield: About 1 dozen sandwiched cookies or 2 dozen single cookies.
Ingredients

• 1 3/4 cups flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup sugar
• 1/2 cup butter butter
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp lemon extract
• zest of 3 large lemons, finely chopped
• 3/4 cup icing sugar (powdered sugar)
• FOR THE CREAM CHEESE FROSTING
• 1/2 cup (4 oz) cream cheese
• 1 tsp vanilla extract
• 2 1/2 cups icing sugar (powdered sugar)

Directions

1. Sift together the flour, baking powder and salt. Set aside.
2. Cream together the butter and sugar very well.
3. Beat in the vanilla and lemon extracts and the chopped lemon zest.
4. Beat in the eggs, one at a time.
5. Fold in the dry ingredients until a soft dough forms. Don't overwork the dough.
6. Cover the dough and refrigerate for about an hour.
7. Scatter the icing sugar in the bottom of a pie plate.
8. Roll the chilled into 1 inch balls and then roll the balls into the powdered sugar.
9. Place the dough balls about 2 inches apart on a parchment lined baking sheet.
10. Bake at 350 degrees F for about 13 -15 minutes until they are lightly brown at the edges and do not look wet on the top.
11. Cool on the tray for a few minutes before transferring the cookies to a wire rack to cool completely.
12. Sandwich 2 of the cookies together with about a tablespoon of the cream cheese frosting.
13. Store in an airtight container in the fridge.

Fruit and Nut Bar Cookies

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Fruit and Nut Bar Cookies

This recipe was inspired by one of my favorite candy bars, Cadbury's Fruit and Nut bar. The combination of sweet raisins and crunchy toasted nuts in chocolate is irresistible to me and that combination works very well in these cookies. The cookies themselves remain soft with crispy edges with a fudgy interior and plenty of textural additions from the chewy dried fruits and crunchy toasted nuts. several dried fruits will work in these, from golden raising, dried cranberries or even candied dried strawberries. I've used a combination of all three in this version and that combination was outstanding.

Fruit & Nut Bar Cookies

Recipe by Barry C. Parsons

Fruit & Nut Bar Cookies - inspired by Cadbury's Fruit and Nut candy bar, this recipe combines favorite dried fruits like cranberries or golden raisins with a double chocolate chip cookie.

Prep time: Approximately 20 minutes + time to chill the dough.
Cook time: 13 -14 minutes
Yield: About 18 cookies.
Ingredients

• 1 1/4 cups butter
• 2 cups sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup cocoa
• 2 1/4 cups flour
• 1 tsp baking soda
• 2/3 cup chocolate chips
• 2/3 cup roughly chopped toasted almonds
• 2/3 cup dried fruit (golden raisins, dried cranberries or strawberries or a combination of your choice)

Directions

1. Cream together the butter and sugar well.
2. Add the eggs and vanilla to the creamed mixture and beat until well combined.
3. Sift together the cocoa, flour, baking soda, and salt.
4. Add the dry ingredients to the creamed mixture. Mix well until a dough begins to form. Fold in the chocolate chips, chopped almonds and dried fruit.
5. Wrap the dough in plastic wrap and refrigerate for several hours or overnight. Dough should be cold when it goes in the oven.
6. Roll the dough into about 1 1/2 inch balls.
7. Place about 3 inches apart on a parchment paper lined baking sheet and flatten the balls to about half their height with the bottom of a clean drinking glass.
8. Bake at 375 degrees F for about 13-15 minutes.
9. Allow the cookies to cool on the pan for several minutes before placing them on a wire rack to cool completely.
10. Drizzle with chocolate or dip the cookies in the chocolate ganache if desired,
11. let the dipped or drizzled cookies sit on a parchment lined baking sheet until the chocolate sets.
12. Store in an airtight container. Freezes well too. 
13. To make Chocolate Ganache for drizzling or dipping just melt together the 1 cup of chocolate chips and 1/4 cup of whipping cream.

Strawberry Coconut Cake Squares a.k.a Strawberry Lamingtons

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Strawberry Coconut Cake Squares a.k.a Strawberry Lamingtons

After the success of our Chocolate Lamingtons last week, many local fans mentioned this variation of the poplar treat from back in the 70's. Almost every birthday party I attended as a kid would have had some version of this square served among the other treats.

A bit of nostalgia is always welcome at the Holidays, so why not add these to your baking list and have them in the freezer for when you need to pull a few out fast; they freeze well and defrost quickly too. Try them in Raspberry too if you prefer.

Strawberry Coconut Cake Squares a.k.a Strawberry Lamingtons

Recipe by Barry C. Parsons

Strawberry Coconut Cake Squares a.k.a Strawberry Lamingtons - moist cubes of homemade vanilla cake get soaked in a combination of strawberry jello and jam and then rolled in coconut. An easy, pretty and very tasty treat that kids will love.

Prep time: Approximately 20 minutes
Cook time: 35 minutes
Total time: Several hours including cooling and freezing time for the cake.
Yield: 24 dessert squares

Ingredients

• 1 1/4 cups sifted all purpose flour
• 1 1/2 cups sifted cake flour
• 1/2 teaspoon baking soda
• 1 1/2 tsp baking powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 2/3 cup vegetable oil
• 1/3 cup vegetable shortening at room temperature
• 3 tablespoons good quality vanilla extract
• 3 large eggs
• 1 1/2 cups buttermilk
• Aproximately 4 cups dried shreded coconut
• FOR THE STRAWBERRY SYRUP
• 2 small packages Strawberry Jello
• 1 1/2 cups water (3/4 cup boiling plus 3/4 cup cold)
• 1 cup strawberry jam

Directions

1. Grease a 9x13 inch baking pan and line with parchment paper.
2. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
3. In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy
4. Beat the eggs in one at a time.
5. Fold in the dry ingredients alternately with the buttermilk.
6. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the prepared 9x13 inch pan.
7. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
8. Wrap the pan in plastic wrap and place in the freezer until the cake is completely frozen.
9. When frozen, lift the cake out of the pan using the parchment paper as an aid and cut it into 24 squares. Return to the freezer until ready to dip in the strawberry syrup and coconut.
10. TO PREPARE THE STRAWBERRY SYRUP dissolve the 2 packages of Jello in the boiling water.
11. Whisk in the jam and cold water. Chill this to the point that it thickens slightly but not beginning to set.
12. Working quickly, dip the frozen cake cubes into the syrup one at a time. Let them soak for a few seconds.
13. Quickly roll the soaked cake into the coconut and place on a parchment lined baking sheet to dry.
14. Store in airtight plastic containers in the fridge. If you are freezing the dessert squares put them back into the freezer right away. 

Soft and Chewy Raisin Spice Cookies

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Soft and Chewy Raisin Spice Cookies

Raisin spice cookies are always high on my favorites list at the Holidays. Just the scent of these baking is sure to evoke Christmas memories. This is a great recipe with plenty of fragrant spice and sweet raisins in a crispy, chewy cookie.
Don't like raisins? These are terrific as plain spice cookies and because I love the combination of chocolate and spice, I've added chocolate chips to them in the past too.

Soft and Chewy Raisin Spice Cookies

Recipe by Barry C. Parsons

Soft and Chewy Raisin Spice Cookies - The best raisin spice cookie I've ever had. Soft and chewy with crispy edges, these delicious cookies will fill your house with spicy scent as they bake. I hear they are one of Santa's very favorites too. ;)

Prep time: 15 minutes
Cook time: 12-15 minutes
Total time: About 30 minutes
Yield: 12 - 18 cookies depending on the size you choose to make them.

Ingredients

• 1 1/2 cups cups all purose flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp ground cloves
• 1/2 cup light brown sugar
• 1/2 cup white sugar
• 1/2 cup butter
• 1 egg
• 1 tsp vanilla extract
•  3/4 cup raisins

Directions

1. Preheat oven to 350. Lightly spray one cookie sheet with spray oil or line with parchment paper.
2. In a medium sized bowl whisk together flour, salt, cinnamon, cloves, allspice, nutmeg and baking soda.
3. In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.
4. Add the flour mixture to the creamed butter mixture. Mix only enough to incorporate flour. Do not over mix. Fold in the raisins.
5. The dough can be baked immediately but I find I have better results when the dough is chilled for at least an hour.
6. Form cookies by dropping a rounded teaspoon of dough on the prepared cookie sheet two inches apart.
7. Bake until light brown around the edges, about 12-15 minutes, depending on cookie size.
8. Over baking is the biggest problem with most soft and chewy cookie recipes. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven. Thinking they are a little underdone is probably a good thing. Experiment by baking only a couple of cookies at a time to see what the perfect baking time is for your oven. If your experimental batch spreads too much try turning the heat up to 375 degrees F.
9. Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.
10. Store in an airtight container. These cookies freeze well too.

Caramel Stuffed Salted Chocolatel Cookies

 

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Caramel Stuffed Salted Chocolate Cookies

Don't these look ooey gooey good? It took a few attempts at the recipe to get this one right but I was very happy with the final results. My initial dough was too soft and not quite chocolately enough, the second was better but the third was the charm.The cookies did not spread too much and kept the caramel candy inside while still maintaining a soft cookie texture. I used Kraft Caramel candy which I think works best here.

Our entire family is very fond of salted chocolate or salted caramel and we just love a sprinkle of flaked sea salt on these cookies. It is, of course, optional and you can simply omit it if you prefer or you can roll the cookie dough balls in sugar before baking instead.

While the caramels still stay soft enough to bite through easily enough when baked, my kids agree that the best way to enjoy one of these is to pop it into the microwave for just a few seconds to warm it and to soften the gooey caramel.
 

Caramel Stuffed Salted Chocolate Cookies

Recipe by Barry C. Parsons

Caramel Stuffed Salted Chocolate Cookies - soft chocolate cookies stuffed with a caramel candy and sprinkled with sea salt. A few seconds in the microwave will warm the cookie up and soften the caramel center, making them even better.

Prep time: Approximately 20 minutes + time to chill the dough.
Cook time: 12-14 minutes
Yield: About 18 cookies.
Ingredients

• 1 1/4 cups butter
• 2 cups sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup cocoa
• 2 1/4 cups flour
• 1 tsp baking soda
• 1/4 tsp salt 
• Aprox 18 Kraft Caramel Candies
• flaked sea salt (optional)

Directions

1. Cream together the butter and sugar well.
2. Add the eggs and vanilla to the creamed mixture and beat until well combined.
3. Sift together the cocoa, flour, baking soda, and 1/4 tsp salt.
4. Add the dry ingredients to the creamed mixture. Mix well until a dough forms.
5. Wrap the dough in plastic wrap and refrigerate for several hours or overnight. Dough should be cold when it goes in the oven.
6. Roll the dough into about 1 1/2 inch balls and push one of the caramel candies into the center, pinching the dough around the caramel to seal it inside.
7. Place about 3 inches apart on a parchment paper lined baking sheet.
8. Flatten the balls slightly and sprinkle a small pinch of flaked sea salt (optional) and bake at 375 degrees F for about 12-14 minutes.
9. Allow the cookies to cool on the pan for several minutes before placing them on a wire rack to cool completely.
10. Store in an airtight container. Freezes well too.
11. A few second in the microwave will warm the cookies and soften the caramel center if you prefer.