These apricot-filled bars are rich and sweet, so you can cut them smaller than many other bar cookies.
Both gooey and elegant, with their jewel-like filling, Linzer Bars make an ideal cookie for the holidays—or any time of year.
Print Black Walnut Apple Bars Yield: 42 bars Ingredients1 1/2 cups all-purpose flour1 1/4 cups packed light brown sugar1/2 cup (1 stick) unsalted butter, softened3/4 cup finely choppedblack walnuts (or regular walnuts)1 teaspoon ground cinnamon3/4 teaspoon baking soda1/2 teaspoon salt1/2 cup unsweetened applesauce1 teaspoon vanilla 1 egg1 1/2 cups peeled, finely choppedtart apples (such as [...]
Spring is finally here, and the bright colors and zesty flavors of lemon and lime suit the season. These lemon-lime bars would make a great dessert for Mother’s Day. The “twist” is the grated lime zest in the crust. If you prefer, you can skip the lime and use lemon zest in the crust and all lemon juice in the filling—or vice versa.
Print Key Lime Cookie Bars Yield: 42 bars Ingredients Crust: 1 1/2 cups all-purpose flour 2 tablespoons confectioners’ sugar 1/2 teaspoon salt 6 tablespoons (3/4 stick) cold unsalted butter, cut into small bits 3 tablespoons cold vegetable shortening, cut into small bits 4 to 5 tablespoons ice water Filling: 1/2 cup Key lime juice (preferably [...]
Looking for an easier alternative to pumpkin pie for your Thanksgiving dessert? These luscious pumpkin bars taste a lot like pumpkin pie, but you don’t have to roll out the crust. You can serve them plain or with a dab of whipped cream.
August is prime season for blueberries in the Midwest. I like to use fresh blueberries in these cookies, which are really just miniature blueberry cheesecakes.
Now in print! Recipes and tips for cookie exchangers
