Samoa Bar Cookies-Easy Cookie Recipes

Samoa Bar Cookies-Easy Cookie Recipes

Small batch version of Samoa bars, baked in an 8 inch square metal pan.
Ingredients

Base:
6 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1/4 scant teaspoon salt
2 tablespoons lightly beaten egg
1/4 teaspoon vanilla extract
1 cup all-purpose flour
Coconut:
1 1/2 cup sweetened flaked coconut (shredded okay)
Caramel:
6 tablespoons granulated sugar
1 1/2 tablespoons of water
1 1/2 tablespoons butter, room temperature
3 1/2 tablespoons heavy cream
3/4 teaspoons vanilla
Chocolate Layer:
5 oz dark chocolate, chopped

Instructions

Preheat oven to 350 degrees F. Line an 8 inch square metal pan with nonstick foil.

In a mixing bowl, beat butter, sugar and salt with a handheld electric mixer until creamy. Beat in egg and vanilla extract. Working at a low speed or by hand, gradually add flour until mixture is crumbly, like wet sand. The dough does not need to come together. Press dough into prepared pan and bake for 20 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

While base is cooling, reduce heat to 300 F and toast the coconut for about 20 minutes, stirring every 5 minutes, until coconut is golden. Let cool.

Prepare Caramel. Place sugar in a small metal lidded saucepan, pour water over top. Set over med-high heat (uncovered) and swirl pan until sugar is dissolved. Increase heat to high, cover pan and boil syrup for 2 min. Uncover, swirl pan, continue to boil syrup until dark amber in color. Remove from heat. Whisk in butter until smooth. Stir in cream, then vanilla. Let mixture cool slightly, then stir in the coconut.

Put dollops of the topping all over the shortbread base and spread it to make an even layer.Let topping set until cooled.
When cooled, lift foil from pan and cut into 8 bars with a large knife or pizza cutter. Chill the cut bars – this makes them a little easier to work with while dipping.

In a medium size bowl, microwave the chocolate at 50% power stirring at 45 second intervals. Dip the base of each bar into the chocolate and place cooking sheet lined with nonstick foil or parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.

Let chocolate set completely before storing in an airtight container. I store mine in the freezer or refrigerator.
Makes 8 large bars or 16 squares.
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Healthy Chocolate Oatmeal No Bake Cookies

Healthy Chocolate Oatmeal No Bake Cookies
1/6 cup of wheat germ
1 1/2 cups of quick oats
3 tablespoons of skim milk
1/3 cup of sugar
1 tablespoon of dark chocolate cocoa powder
1 1/2 teaspoons of vanilla
1/3 cup of natural peanut butter

Combine the milk, sugar, and chocolate cocoa powder in a saucepan and heat on high heat until boiling, stirring constantly. Remove the pan from the heat. Add the vanilla and peanut butter and stir until the peanut butter is melted. Add the wheat germ and quick oats and stir until oats are coated with the chocolate cookie mixture. Drop heaping spoonfuls onto wax/foil paper. Let cool until set

Delicious no bake cookies at No Bake Cookies

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Lemon Apricot Walnut Bars

Lemon Apricot Walnut Bars
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
3/4 cup butter, room temperature
1 cup sugar
1 large egg
1/2 tsp vanilla extract
2 tsp lemon zest
1/3 tsp ground cardamom (optional)
1 cup quick cooking oatmeal
2/3 cup walnuts, coarsely chopped
12 oz apricot preserves (approx 1 jar)

Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and lightly grease.
In a medium bowl, whisk together flour, baking powder and salt
In a large bowl, cream together butter and sugar until light. Beat in egg, vanilla extract, lemon zest and cardamom. Stir in flour mixture, followed by oatmeal and walnuts.
Take two cups (about 2/3) of the dough and press it into an even layer at the bottom of the prepared pan. You can use a little extra to patch any holes, though the layer should not be too thick.
Spread apricot preserves into an even layer on top of the base.
Crumble remaining dough with your fingertips and sprinkle evenly over the apricot layer.
Bake for 30-35 minutes, until bars are lightly browned and apricot filling is bubbling.
Allow to cool completely in the pan, then lift out using the aluminum foil and cut into bars.
Makes 36 bars.

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Pillow Cookies-Easy Cookie Recipes

Pillow Cookies-Easy Cookie Recipes

1 cup (250 mL) unsalted butter, at room temperature
1-1/2 cups (375 mL) lightly packed light brown sugar
2 large eggs
1 large egg yolk
1 tbsp (15 mL) pure vanilla extract
2-1/2 cups (625 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) table salt
1/2 tsp (2 mL) baking soda
1 cup (250 mL) semi-sweet chocolate chips

Homemade or purchased brownies cut into 10, 1-inch (2.5-cm) squares

For cookie dough, in large bowl using an electric mixer on medium-high speed, cream butter and sugar 3 minutes. Add eggs, one at a time, then yolk and vanilla. Beat until incorporated, about 5 minutes until lighter in color and fluffy.

In medium bowl, stir together flour, baking powder, baking soda and salt. Add half to butter mixture; beat on medium-low speed until just combined. Add remaining flour mixture; beat until just combined. Stir in chips. Cover dough with plastic wrap; refrigerate 1 hour.

Scoop 1/2 cups (125 mL) of batter. Work 1-inch (2.5 cm) brownie square into center. Press dough around brownie until covered. Shape into ball. Place on 2 parchment-lined baking sheets, about 2 inches (5 cm) apart. With moistened hands, flatten balls slightly. Refrigerate 15 minutes.

Bake in batches in preheated 350F (180C) oven 16 to 18 minutes, rotating once halfway, until edges are golden and tops still soft. Cool 5 minutes, then completely on rack. Store in airtight container.

Makes about 10.

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CHEWY CAKE

CHEWY CAKE

1 pound light brown sugar (1 box)
3 eggs, slightly beaten
2 cups self-rising flour
1 stick of butter, melted
2 teaspoons vanilla
2 cups of chopped nuts (optional)

Preheat oven to 325 F.
Spray a 9x13 pan with cooking spray and set aside.
In a medium-size mixing bowl, combine flour, sugar and nuts.
Stir in eggs, butter and vanilla. Mix well and pour into pan.
Bake at 325 F for 30-40 minutes. Cool completely and cut into bars.
Store in an airtight container for up to 2 weeks. Cooked bars freeze well.

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Italian Pepper Cookies

Italian Pepper Cookies

2-1/2 cups flour

1 cup sugar

1/2 cup Crisco

1/2 cup cocoa

1 egg

2 teaspoons baking powder

1 teaspoon black pepper

1 teaspoon cloves

1 teaspoon cinnamon

1 teaspoon allspice

1/2 teaspoon salt

1 teaspoon nutmeg

1 cup walnuts

1/2 cup raisins

1/4 cup water

Icing:

2 cups confectioner's sugar

1 to 2 tablespoons milk

1/2 teaspoon butter

splash vanilla

For cookies: In a bowl, cream sugar and Crisco. Add egg and cocoa, then sift in the remaining ingredients.

Bake this cookie recipes at 400 degrees F for 15 to 20 minutes.

For icing: Mix together all ingredients, adding milk until achieving creamy consistency, not stiff.

When cookies are slightly cooled, top with icing.
This is a real easy cookie to make.

More great cookie recipes at Easy Cookie Recipes>

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