How do I make this recipe into cookie bars?
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Comments (2)That sounds absolutely delicious, Dody. I love hot apple desserts (and cold ones too!). Should the glaze be very thin, the kind that would drip off the side of a cake? Or should it be thicker like a typical cake frosting? Our oven runs hot so I'll set it for 50 minutes and watch it. Thanks, Jen...See MoreCookie bar recipes wanted please! No nuts
Comments (18)I grew up making a lot of recipes from the Farm Journal Cookbook and you really can't go wrong with any of their recipes. I loved these Frosted Molasses Creams a lot as a kid - and still do. I cut and pasted the recipe, but it really is tried and true; I have a 1959 FJ cookbook that I found for $1 at an antique store once, and I was tickled, because it's exactly like the one my Mom had. The recipes all had short discriptions that are corny by today's standards. I put a link to the Taste of Home site where I found and as far as I can tell, the recipes there match up with the original cookbook's recipes. Frosted Molasses Creams Recipe By :Food Editors of Farm Journal Serving Size : 39 Preparation Time :0:00 Categories : Bar Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup shortening 1/2 cup sugar 1 egg -- beaten 1/2 cup molasses 1/2 cup strong, hot coffee 1 1/2 cups sifted flour 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/4 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves Creamy Coffee Icing: 1/4 cup butter or margarine 2 cups confectioners sugar 2 tablespoons cold coffee Cream together shortening and sugar; blend in egg, molasses and coffee. Sift together dry ingredients; add to creamed mixture and blend well. Pour into greased and waxed-paper lined 13-in. x 9-ion. pan. Bake in moderate oven (350') 25 minutes. While warm, frost with Creamy Coffee Icing. Cool in pan on rack, then cut in 3-in. x 1-in. bars. Creamy Coffee Icing: Cream butter with confectioners sugar. Add coffee, enough to make an icing of spreading consistency; mix until smooth. Description: "Coffee flavors these molasses cookies and the frosting they wear." Source: "Homemade Cookies" S(Formatted by): "Moonchild2488" Copyright: "1971 Farm Journal, Inc." Here is a link that might be useful: Farm Journal Cookie/Bar recipes posted at Taste of Home...See MoreLooking for recipe for Pumpkin Spice Cookie Bars
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3 years agolast modified: 3 years ago- 3 years agolast modified: 3 years ago
Here's the recipe I used, below, and a photo before I cut them. It came together very easily, and also was easy to get the batter into the pan. I baked at 350º for 30 minutes... turning it at 15 minutes. At 30 minutes, it didn't look quite done in the center so I turned off the oven and turned the pan again and left it in there for about 3 or 4 minutes. After it cooled, the edges were a bit more slightly more dense than soft. I think next time I'll either reduce the amount of butter by a little bit or maybe add a little bit more flour. I also might refrigerate the batter for 1⁄2 an hour before baking because it does seem to be giving up some of it's butter as it sits on a paper towel and parchment. It's still delicious!
Smiles,
Sooz
Chocolate Chip Cookie Bars allrecipes from Kirstenhttps://www.allrecipes.com/recipe/256172/kirstens-dark-chocolate-chip-cookie-bars/
1 C butter, melted
1 C dark brown sugar
½ C white sugar
2 eggs
1 tsp vanilla
2 C flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
2 C choc chips
Preheat oven to 350 degrees F
Grease/parchment a 9x13-inch baking dish.
Mix butter, brown sugar, and white sugar together in a bowl.
Beat in eggs and vanilla extract until smooth and creamy.
Stir flour, baking soda, salt, and baking powder into the creamed butter mixture until batter is well mixed.
Fold chocolate chips into batter; spread into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool before cutting into bars.
bragu_DSM 5