When you think of cookies, you typically think of Christmas. But if you’re from Pittsburgh, you know that you can’t have a wedding without a cookie table!
In these two episodes from 2012, Arlene, Tammy, and Paul make some “non-Christmas cookies” that are perfect for weddings, graduations, baby showers, birthday parties, and all those other special events. Recipes include almond cherry bars, dainty lace cookies, candy bar cookies, and peanut butter cup cookies!
For more recipes, be sure to watch Part 2…
Almond Cherry Bars
Ingredients
- 1 cup unsalted butter, room temperature, plus more for baking dish
- 3 cups all purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 1/2 cups sliced almonds
- 1 cup fruit jam (such as cherry, plum or raspberry)
Instructions
- Preheat oven to 350 degrees. Butter a 9×13 inch baking dish. In a bowl, whisk together flour, cinnamon, salt and baking powder.
- In a mixing bowl, cream butter and sugars on high speed until light and fluffy; beat in egg yolk. Reduce speed to low; gradually mix in flour mixture. Stir in almonds.
- In a small bowl, whisk jam to loosen. (Stirring the jam with a fork or a whisk will enable in to spread smoothly over the dough.) Gently press half of dough into bottom of prepared dish. With the back of a spoon, gently spread jam over dough, leaving a 1/4 inch border so the jam doesn't stick to the sides of the pan. Sprinkle remaining dough over top all the way to the edges; press gently to form top layer.
- Bake until top is golden, 25 to 30 minutes; cool completely in dish. Cut into bars with a serrated knife. Makes 36 squares. Enjoy!
Dainty Lace Cookies
These cookies are thin and delicate, like lace.
Ingredients
- 1/2 cup butter (do not substitute)
- 1/3 cup sifted flour
- 1 cup quick cooking oatmeal
- 1/2 cup sugar
- 1/4 tsp salt
- 2 Tbsp milk
Instructions
- Preheat oven to 325 degrees. Grease and flour cookie sheets. Shake off excess flour.
- In a saucepan, over medium low heat, melt butter. Stir in remaining ingredients, mixing until well combined. Drop batter by teaspoonfuls about 3 inches apart onto prepared cookie sheets. Press batter with spatula until very thin and shaped into a round cookie.
- In a preheated oven, bake to 5-7 minutes or until edges are brown. Remove from oven and let stand about 1 minute. Remove cookies carefully from baking sheets using a wide spatula, and transfer to racks to cool completely. Makes about 3 dozen cookies. Enjoy!
Candy Bar Cookies
Ingredients
- 1/2 cup butter
- 1 pkg chocolate cake mix (18.75 oz)
- 2 cups semisweet chocolate morsels
- 2 cups chopped pecans OR coconut
- 1 can chocolate sweetened condensed milk (14 oz)
Instructions
- Place oven to 350 degrees.
- Place butter and cake mix in a large mixing bowl. Using a pastry blender or a fork, cut butter into cake mix until crumbly. Sprinkle crumbles evenly over bottom of 15×10 inch jelly roll pan and press to form a crust.
- Sprinkle chocolate morsels and pecans or coconut evenly over crust. Pour sweetened condensed milk evenly over all. Bake in preheated oven for 18-25 minutes or until light golden brown. Cool completely and cut into bars. Makes 4-5 dozen bars. Enjoy!
Peanut Butter Cup Cookies
Ingredients
- 1/2 cup creamy peanut butter
- 4 Tbsp unsalted butter, room temperature
- 1 cup packed light brown sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup granulated sugar, for rolling dough
- 36 mini peanut butter cups, chilled and unwrapped
Instructions
- Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
- In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.
- Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.
- Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely. Makes 36 cookies. Enjoy!
Transcript
The transcript from this program is not available.
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