Chocolate Energy Bars – Looking Good…Maybe Too Good

If you compare these chocolate energy bars to similar fruit/nut bars sold at the store, I think they taste better, are nutritionally superior, and probably cheaper to make at home. The only problem is they look so good.

These look like fudge brownies, and so it does take a millisecond for the brain to process that they’re not going to taste like fudge brownies. Having said that, they really are delicious, and satisfying in a non-decadent, but still chocolaty way.

Try your hardest to find Medjool dates, but if you can’t, any dried date should work, as long as it’s soft and sticky enough. If the ones you’re using seem too hard and dry, simply soak them in water until they soften up a bit.

Beyond the advantages I’ve described already, you also have the freedom to use any combination of nuts, seeds, and dried fruits you’d like. There’s about a million ways you can go, and I expect to hear about any particularly brilliant combinations. I hope you give these a try soon. Enjoy!

Makes about 12 Chocolate Energy Bars:

2 cups chopped, pitted Medjool dates

2 cups raw cashews

1 cup raw or roasted unsalted almonds

3/4 cup high-quality unsweetened cocoa powder (I used Guittard Cocoa Rouge)

2 tablespoons coconut oil

1/2 cup unsweetened shredded coconut

2 teaspoons vanilla extract

1 to 2 tablespoon cold espresso coffee or water,

1/2 teaspoon kosher salt (or 1/4 teaspoon fine salt)

very small pinch cayenne

Chocolate Cookie Bars Recipe (Vegan)

We've been having some reactions lately and had to cut out cocoa butter, so I decided to come up with a chocolate cookie bar recipe.  Now Sam can still have that rich chocolate flavor, but without as much sugar as brownies have.  These cookie bars are very chocolate-y and moist and are a great addition to our dessert rotation.

Chocolate Cookie Bars Recipe

1 cup unbleached flour
1/2 cup sugar
1/4 cup Hershey's unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt

1/2 cup vegetable oil
1/4 cup + 1 tbsp water
1/2 tsp vanilla extract

Preheat oven to 375 degrees. Mix together dry ingredients. Add the wet ingredients and mix thoroughly.  Spray an 8x8 square baking pan with non-stick cooking spray.  Spread batter evenly into pan with a spatula. Bake for 20 minutes. Let cool completely before cutting into squares.

Russian Tea Cakes – A Great Holiday Cookie by Any Other Name

As the old joke goes, these Russian tea cakes might not be Russian, but at least they’re not cakes. No one knows exactly how these came to be known as Russian tea cakes, but nevertheless, they are quite delicious, very simple to make, and visually ideal for holiday entertaining.

And when I say “easy,” I mean really easy. You dump everything in a bowl, and mix it with your hands until combined. Professional pastry chefs will lose their minds, since we’re forgoing their precious “cream the butter and sugar” step, but the final product is identical, no matter which technique you use.

The only tricky thing here is the baking time, since there are so many variables. Things like the size of the dough balls, whether you use a silpat or parchment, how light or dark the sheet pan is, etc., can all effect the final time significantly.

I think this cookie tends to get under-cooked, and some recipes call for as little as 12 minutes at 350 F. I like these fairly golden, so I get that nice brown-butter flavor, and that took me about 20 minutes or so, which is why I gave such a wide range. Start checking at 15 minutes, and proceed from there.

Thanks to their snowy appearance, these “cakes” would be perfect for your holiday dessert spread, don’t feel like you have to wait for a wedding, or for some Russians to come over for tea. I really hope you give these a try soon. Enjoy!

Makes about 28 to 32 Russian Tea Cakes:

1 cup (2 sticks) room temperature unsalted butter

1/3 packed cup powdered sugar (plus much more to coat finished cookies)

1 cup finely chopped walnuts (very lightly toast nuts in dry pan first for best results)

1/8 teaspoon salt

1 teaspoon vanilla extract

2 cups plus 2 tablespoons all-purpose flour

- Roll into just slightly larger than 1-inch balls, bake at 350 F. for 15 to 25 minutes, or until lightly golden

Gingersnap Cookies – Hot, Hot, Sweet

I always tell people I’m not a cookie eater, but I guess that depends on the cookie, since when it comes to these gingersnaps, I can’t get enough. As soon as these cool, I chain-eat them until they’re gone; but that’s not my fault. I blame the amazing spicy-sweet flavor, and irresistible texture.

Speaking of irresistible texture, I’ve got some homework for you. You’re going to have to make batches of these to find out your own optimum baking time. I know, it’s hard work, but you need to somehow find a way. 

Depending on the exact size of your dough balls, and how crispy, or chewy, you want these, the baking times will vary from 10 to 15 minutes. As far as ingredients go, the crystalized ginger is technically optional, but not too hard to find (check the bulk section), and it really gives the cookies that extra kick of ginger flavor and heat. 

Obviously, you can also adjust the spices to suit your tastes, but don’t make these too mild. They’re called “snaps” for reasons other than their texture. I really hope you give these a try soon. Enjoy!

Ingredients for about 50 to 60 cookies (depending on size):

2 cups plus 2 tablespoons all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon fine salt

2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground black pepper

1/8 teaspoon cayenne

12 tablespoons room temp unsalted butter

2/3 cup white sugar

1/3 cup finely chopped candied ginger

1/4 cup molasses

1/2 teaspoon vanilla extract

1 large egg, beaten
- Bake at 350 F. for 10 to 15 minutes, depending on desired texture.

Peach Financiers – Because French Bankers Hate Dirty Money

There are many different techniques used for making financiers, but as usual, I’ve chosen the easiest one. I would have been happy to try those other more complicated versions, but fortunately, I enjoyed this one so much, there’s no need.

I mention in the video that these are called “financiers” because they’re rich, and look like gold bars (if you use the traditional rectangular molds). Well, apparently that’s not quite right.

Word on the “rue” is that there was a bakery next to the Paris stock exchange that made these small almond cakes so bankers could enjoy them on the way to work, without getting their fingers dirty. I assume this is accurate, since I read it in the YouTube comments.

Anyway, not only is this an easy recipe, but it works beautifully with pretty much any summer fruit. Berries are popular, as are other stone fruits. Just don’t use too much. It’s merely a garnish, and adding too much could effect the texture and cooking time. I hope you give these delicious peach financiers a try soon. Enjoy!

Ingredients for 12 small cakes:

3 egg whites

1/2 cup white sugar

1/8 teaspoon salt

1/4 teaspoon vanilla extract

1/2 cup almond meal (or finely ground almonds)

3 tablespoons flour

3 oz unsalted butter (6 tablespoons), toasted to a golden-brown

12 small sliced of peach

- I used mini-muffin pans, so you'll have to adjust your time if you used regular muffin tins, or other molds.

- Bake for 5 minutes at 400 F., then top with fruit, and continue baking until browned, about 10-12 minutes.

The Best Chocolate Chip Cookies. Ever.

I know, everybody says that, but I really mean it. These are, these have to be, the best chocolate chip cookies, ever. Crispy around the edges, chewy and chocolaty in the middle, and thin, oh so thin.

The only way someone doesn’t love these, is if they prefer thick cookies instead, which, in that case, makes their opinion invalid, since they’re obviously crazy. Besides, you know you can just press two thin cookies together to get a thick one. Right?

My “secret” formula has been adapted from Alton Brown’s famous, “The Thin” recipe, and is fairly foolproof. The only real variable is the baking time, since we all scoop slightly different amounts. Mine took about 12 minutes, but if you make yours a little bigger, or smaller, that time will change.

And yes, of course you can add nuts to yours! I’m a walnut guy from way back, but decided to go sans nuts for this video. Speaking of nuts, you’re nuts if you don’t try this very simple, and amazing chocolate chip cookie recipe soon. Enjoy!

Ingredients for about 32 Chocolate Chip Cookies (depending on size):

2 1/4 cups all-purpose flour

1 1/4 teaspoons kosher salt (or 3/4 teaspoon of fine table salt)

1 teaspoon baking soda

2 sticks (1 cup) very soft unsalted *butter (be sure the butter is room temp, and very, very soft!)
*I used a high-quality European-style butter, and recommend you do the same. Cheaper butters will have more water content, which can affect the fat ratio, and thickness of your cookie.

1 cup sugar

1/2 cup light brown sugar

1 1/4 teaspoons vanilla extract

2 tablespoons milk

1 large egg

2 cups semisweet chocolate chips

- Bake at 375 F. for about 12 minutes

Molasses Raisin Biscuit Cookies

Molasses Raisin Biscuit Cookies

Believe it or not these delicious, big, soft cookies were a mistake. I was trying to make some of my traditional Newfoundland molasses tea buns (a sweet biscuit) and misread my own recipe. They spread way too much on the pan and got a bit crispy at the edges but stayed relatively soft at the center. I was quite irritated at the time but broke one in half and started eating it while I restarted the recipe. Then I ate the other half. Then I ate a second full cookie with some of the vanilla glaze I had ready for the tea buns. Then I began to wonder if this was a mistake at all!

My sister Barb was in town and took the remainder of the batch for her hiking group as trail fuel. They all reported that they loved them and came looking for the recipe. I quickly had to write down my error so I wouldn't forget it and well... here they are.

In a food processor or in a large bowl, combine:

• 2 3/4 cups flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon (optional)
• 1 tsp freshly ground nutmeg (optional)

Cut in or pulse in in:

• 3/4 cup cold butter, cut in cubes

until the mixture resembles a fine meal. Remove to a large bowl and stir in:

• 1 1/2 cup raisins (light or dark, your preference)

Make a well in the center of this mixture.

Mix together:

• 2/3 cup fancy molasses
• 1/3 cup milk
• 1 tsp vanilla extract

Pour into the well and mix only enough to form a dough ball.

Roll out on a well floured surface to 3/4 inch thickness and cut the cookies out with  2 1/2 or 3 inch biscuit cutter and place in a parchment lined cookie sheet about 2 inches apart.

Bake at 350 degrees F for about 15-20 minutes. The edges should just begin to brown when they are baked and the centers risen. Baking time may vary a little depending on the size of your biscuit cutter.

Makes about 18 large cookies.

Vanilla Glaze

• 1/2 cup icing sugar (powdered sugar)
• 1/2 tsp vanilla extract
• 2 to 3 tsp milk

Mix together until smooth. You will want this to be quite a stiff glaze so only add enough milk to bring it to a thick consistency. Pipe crosses onto the tops of the warm buns. A Ziploc bag with the corner snipped off works well for this if you do not have a piping bag.

If making these to store stacked or in a cookie jar I'd make a Royal Icing glaze which hardens better and is more durable. For that I use:

• 2 cups icing sugar
• 1 1/2 tbsp meringue powder and
• 3 tablespoons of lukewarm water

Beat together until well combined and fluffy, with the frosting forming soft peaks. Pipe or spread onto the cookies. Let sit for an hour or two to allow the icing to harden before storing in airtight containers.

Molasses Raisin Biscuit Cookies

Fudgee-o Whoopie Pies

Fudgee-o Whoopie Pies

My teen daughter Olivia has been in the kitchen baking again. She took a break from her recent obsession, those utterly amazing Nutella Swirl Brownies, which she has made a half dozen times in the last few weeks to make these terrific whoopie pies based upon a favorite Canadian fudge sandwich cookie that we featured before in our recipe for Homemade Fudgee-o Cookies.

These double chocolate whoopie pies are pretty easy to make and would make a fun baking project with little kids; great for after school snacks and lunchboxes too.

Makes about 10 whoopie pies

• 2 cups plus 2 tbsp sifted flour
• 1 teaspoons salt
• 1 teaspoons baking soda
• 1/2 cup cocoa
• 1 cups sugar
• 1/2 cup hot water
• 1/4 cup butter
• 1/4 cup shortening
• 1/2 cup sour milk
• 1 egg
• 1 teaspoon pure vanilla extract

Sift together dry ingredients and set aside.

Beat together shortening, butter, sugar until creamy. Beat in the eggs and vanilla

Add milk, cocoa and hot water. Then add the dry ingredients.

Scoop heaping tablespoonfuls of batter onto a greased or parchment lined cookie sheet and space at least 2" apart.  Small sized ice cream or cookie dough scoop works really well too. Bake at 325 degrees for 10-12 minutes or until centers spring back when touched. Cool completely.

Chocolate Fudge Filling

• 2 1/2 cups icing sugar (powdered sugar)
• 1/2 cup cocoa
• 1/2 cup unsalted butter
• 1/2 tsp vanilla extract
• 2-3 tbsp milk

Mix together the icing sugar, cocoa butter, vanilla and a couple of tablespoons of milk until smooth. Add more milk as needed to bring the frosting to a thick but smooth and spreadable consistency. Spoon between two of the whoopie pie sections and press together slightly.

Lemon Blueberry Jammie Dodgers

Lemon Blueberry Jammie Dodgers

Lemon Blueberry Jammie Dodgers

Recipe by Barry C. Parsons

A homemade version of the United Kingdom's favorite cookie with a differently delicious flavor combination of lemon and blueberry.

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 cup + 2 tbsp cold butter, cut in cubes
• 1 tsp vanilla extract
• 1 tsp lemon extract 
• 2 large egg yolks
• zest of one lemon, finely minced 
• 12-14 rounded tsp homemade or good quality blueberry jam 

Directions

1. Sift together the flour, icing sugar and salt. Mix in the lemon zest . 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, lemon extract and vanilla extract.
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 the blueberry 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.

Nutella Swirl Brownies

Nutella Swirl Brownies

My kitchen does not always close because I have an early night. Olivia's friend Nora was sleeping over last night and they decided to make late night Nutella brownies.  I was watching TV in bed when Olivia brought two of these, warm from the oven for Spouse and I to sample in bed. How's that for service?

Without a doubt, these are some of the best brownies I have ever tried. Brownie lovers seem to be divided into two groups, the edge lovers like me and the center cut lovers who like the middle best. This recipe will please everyone because the edges get chewy and delicious while the center is oh so fudgy. The swirl of Nutella through the batter makes them even better. A tall glass of cold milk and one of these beauties would make any kid extremely happy as an after school snack.

Lightly grease a 9x13 baking pan and line with parchment paper. Preheat oven to 350 degrees F.

In a small saucepan melt:

• 1 cup butter

Remove from heat and stir in until dissolved:

• 2 1/4 cups sugar

Dissolving the sugar in the butter is an essential step. You want to pinch the mixture between your fingers and make sure that you can't feel any sugar grains; this step helps to create the soft chewy, fudgy texture of the brownies. If you need to return the mixture to the heat to get the sugar dissolved only place it on the burner over medium heat for 30 seconds at a time and stir again. It is important that the mixture is not too hot when you add the Nutella, so cool it down for 15 minutes or so if you have to before moving on to the next step.

When the sugar is dissolved, stir in until smooth:

• 2/3 cup Nutella

Add:

• 1 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 4 large or extra large eggs
• 1 tsp vanilla extract

Using an electric mixer on low, mix until smooth.

Finally fold in by hand:

• 1 1/2 cups flour
• 3/4 cup semi sweet chocolate chips

Spread the batter evenly in the pan.

Take and additional 

• 1/3 cup Nutella 

and drop it by teaspoonfuls all over the surface of the batter. Using the handle of a wooden spoon swirl the Nutella through the batter.

Bake for 40 minutes. Let cool in the pan before cutting and serving.

Wonderful for brownie sundaes too!

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.