Bar Cookies/Pumpkin Bars

Well, here we are in our first weekend of Autumn. Baking time! (As always!). Before I get to the discussion on Bar Cookies, I want to briefly mention the concept of using quality ingredients. There is no doubt about it, baking generally takes time, and if you are going to spend your time doing so, you want to ensure a measure of success. I have tasted both store bought and homemade bakery made from quality ingredients, and those made from lesser and usually cheaper ingredients. Hands down, the product made from premium or at least quality ingredients always tastes better than its counterpart of lesser ingredients, same recipe used.


From time time to time, I mention certain brand names or products. That is because I have had great success using them myself and highly recommend them for that reason. I have tried, for example, different brands of pure vanilla extract, made from different regions of the world, and I still stand by the pure vanilla extract from Nielsen-Massey Vanillas, Inc. The product can be found in cookware shops such as Williams-Sonoma, and in finer grocery stores. I am proud to say that Mr. Matt Nielsen, of Nielsen-Massey Vanillas, took the time to read my blog and recommendations, and sent me a very nice thank you comment on my blog. Thank you Mr. Nielsen. By the way readers, I do not get paid by any company for such endorsements.

Bar cookies are popular. They are easy to make, and they store and ship well; great for those holiday gifts. Generally, they are made in a rectangular or square pan and then cut into bars or squares, hence the name. A couple of general tips when making bar cookies:

1. I usually use aluminum pans. However, if you prefer to use glass pans, try reducing the oven temperature by 25 degrees F.
2. The bar cookies should be stored in the baking pan and tightly covered.

Having spent a good portion of my life in the Midwest, specifically Northern Illinois, here is a bar cookie that is typical of the Midwest, especially during Autumn, that I enjoy:

Pumpkin Bars

Ingredients:
2 cups all-purpose flour
2 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 cup butter, melted
2 cups sugar
1/2 cup Crisco or Wesson vegetable oil
4 extra large eggs (Note: the extra large size provides additional moisture, so do not substitute large eggs)
1 15-oz. can Libby brand canned pumpkin (Note: Use plain pumpkin, not pumpkin pie mix)

1. Preheat oven to 35o F. Grease and flour a 10 1/2 x 15 1/2 x 1 inch baking pan.
2. Onto wax paper, sift together the flour, baking soda, salt, and cinnamon, and set aside.
3. In a large mixing bowl, place the butter, sugar, and oil and beat on medium-high speed.
4. Add the eggs, one at a time, beating well each time.
5. Add the pumpkin and beat until completely blended.
6. Add the flour mixture in halves, beating on low speed only until blended.
7. Spoon the batter into the prepared baking pan. Spread the batter evenly in the pan using a spatula.
8. Bake for about 25 min.
9. Remove from the oven and place the pan on a wire rack to cool.
10. Frost the uncut bars with a frosting of your choosing. I recommend a cream cheese frosting.
11. Place the uncut bars in the refrigerator and let stand until the frosting sets.
12. Cut into 48 bars. Arrange the bars in a covered container and keep refrigerated.

Happy Baking!

Next Week: Brownies

Molded Cookies/Jewel Cookies Recipe

I have decided to enter the South Florida Fair with a few of my baked items this year. It will be the first time I have entered this particular fair, not having entered fairs since I moved from Illinois. Now comes the agonizing task of deciding what I want to make and enter. The fair, and in particular the judging, will be January 22 (we have our fairs in Florida during the winter). I also plan on teaching a baking class one night a week for a couple of months at Wellington High School, which is a continuing ed. class for adults. The class starts in January. As you can see, I will be busy during that time!

OK, now for my weekly discussion on the cookie section:

Molded cookies are somewhat similar to rolled cookies in that they are generally symmetrical in shape. The dough is slightly stiffer, and is either pressed into a cookie press or shaped with the hands to form small balls, depending upon the recipe. Most of the doughs should be refrigerated for at least one hour. To be perfectly honest, although I have a cookie press that was given to me as a gift years ago, I have never made those type of cookies. The press and all its attachments still sit on the shelf brand new. I don't have an aversion to cookie presses; I just never got around to trying it out. Hand rolled molded cookies, on the other hand, I do frequently make. Here is one of my favorite recipes. I make them with my homemade jams, but of course can be made with store bought jams.

Jewel Cookies

1/2 cup butter, softened to room temperature
1/4 cup light brown sugar, firmly packed
1 egg yolk
1 tsp. pure vanilla extract
1 cup sifted all purpose flour
1 egg white, slightly beaten
1 cup finely chopped pecans
2 tbs. jam or jelly, any flavor you prefer

1. In medium bowl, with wooden spoon, beat butter, sugar, egg yolk, and vanilla extract until smooth.
2. Stir in flour. Refrigerate 30 minutes.
3. Preheat oven to 375 F. Using hands, roll dough into balls 1 inch in diameter. Dip in egg white then roll in the pecans.
4. Place 1 inch apart on ungreased cookie sheets. With your thumb, press center of each cookie.
5. Bake 10 to 12 minutes, or until a delicate golden-brown. Remove to wire rack and cool.
6. Place 1/4 tsp. jam or jelly in the center of each cookie.

Makes approximately 2 dozen.

Next Week: Bar Cookies

Rolled Cookies - Gingerbread Men Cookies/Recipe

Gingerbread is a dough that is generally made with molasses, and of course ginger, as well as other spices. Gingerbread can take many forms; cakes, gingerbread houses, and cookies such as ginger snaps and Gingerbread Men. Because of the strong flavor combination of the molasses and spices this type of cookie can often be an acquired taste. However, making and decorating gingerbread men is fun for bakers and children alike.

For you history buffs out there, here is a little background information on gingerbread. Gingerbread dates back to the 15Th century, with the now familiar man shape coming into being in the 16Th century. The first reported use of gingerbread figures was in the court of England's Queen Elizabeth I. The queen had gingerbread figures made and presented in the likeness of some of her important guests. For those of you really talented and love creative decorating, you might try making your gingerbread men to resemble your family members or other holiday guests you are serving them to. As for me, I am not that talented, so I will stick with the generic likenesses in order to avoid offending anyone with a poorly decorated figure!

Gingerbread Men

Ingredients:
2 1/2 cups flour, sifted
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
3 tsp. baking powder
1/2 cup Crisco shortening
1/2 cup sugar
1 large egg
1/2 cup light molasses

1. Sift together flour, ginger, nutmeg, salt, and baking powder; set aside.
2. In large bowl, with wooden spoon, beat together shortening, sugar, and egg until fluffy. Add molasses and beat well.
3. Stir in half the flour mixture, mixing until smooth.
4. Add the rest of the flour mixture. Mix with hands until dough is all one color.
5. With your hands, shape dough into a ball. Wrap in waxed paper and refrigerate about 2 hours, or overnight.
6. Preheat oven to 375 F. Lightly grease cookies sheets, using butter to grease them.
7. Divide dough into two parts. Return one part to the refrigerator.
8. On well-floured board, roll out dough about 1/8 inch thick.
9. Using a 5" gingerbread man cookie cutter, cut out the cookies.
10. To avoid breaking, slip a pancake turner under each cookie and lift, placing them on the cookie sheets, 2 inches apart.
11. Bake 8 to 10 min., or until lightly browned.
12. Remove from pan to wire rack and cool.
13. Frost and decorate as desired; have fun with this part!

Makes about 20 gingerbread men.

Next Week: Molded Cookies

Rolled Cookies/Almond Raspberry Cookies Recipe

Well, here we are Labor Day Weekend. Where did the summer go??? Before you know it winter, and the holidays, will be here. If you plan on making batches of different cookies to freeze for the holidays (which keep up to 3 months in the freezer) you will be starting them in a few short weeks. From my posts you will have a few recipes to try, if you so choose, by then.



Many of you are familiar with rolled cookies. They are the ones that are made from a slightly stiffer dough suitable for rolling out like a pie crust. What appeals to most cookie bakers is that you cut the cookies out of the dough from the myriad of shapes and sizes of cookie cutters available on the market, and then have fun decorating them. As for me, I am always adding to my collection of cookie cutters.



When people think of rolled cut out cookies they think of sugar cookies. However, there are so many other choices of recipes to try in this category. One of my favorites, which I make every year, is Almond Raspberry Cookies. It is a little more work, but is delicious and pretty. In addition, it is a great way to use one of my homemade jams! Here is the recipe:

Almond Raspberry Cookies

Ingredients:
1 1/2 cups sifted flour
1 tbs. unsweetened cocoa
1 tsp. cinnamon
3/4 cup sugar
1/2 cup ground almonds (unblanched preferred)
1 tbs. grated lemon peel
1/2 cup butter
1 large egg, slightly beaten
1/2 cup raspberry jam
1 egg yolk

1. Sift flour, cocoa, cinnamon, and sugar into a medium bowl. Stir in almonds and lemon peel.
2. Add butter. Cut in with pastry blender until mixture resembles coarse corn meal.
3. Stir in egg, mixing with hands until dough holds together.
4. Preheat oven to 375 F.
5. On lightly floured surface, roll half of the dough about 1/8 inch thick. With 2" floured cookie cutter, cut out cookies.
6. Place on ungreased cookie sheets. Spread each cookie with 1/2 tsp. raspberry jam, 1/4 inch from the edge.
7. Roll out the remaining half of dough. Cut out cookies. With 1 inch cutter, cut out centers to make rings. Discard centers (I reroll them to make more cookies).
8. Place rings on top of the jam-covered cookies.
9. Brush tops lightly with egg yolk beaten with 2 tbs. water.
10. Bake about 10 min., or until golden-brown. Remove to wire rack and cool.

Makes about 3 dozen

Next Week: Gingerbread Men Cookies Recipe