Cookies & Candy

Light Leilani Bars

Summary

Yield
24 Servings
SourceRaelene Walker (1983)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

1⁄2 c
butter
1 1⁄2 c
sugar
4
eggs
1 t
salt
1⁄2 t
soda
1
½ c. flour (omit soda and salt if self-rising flour)
1 cn
crushed pineapple, drained (13 1/2 oz.)
1⁄2 c
chopped macadamia nuts
1⁄2 c
flaked coconut

Instructions

In large mixing bowl, cream butter until light. Gradually blend in sugar. Add eggs; mix well, blend in flour, salt and soda. Stir in drained pineapple, nuts and coconut. Spread in greased 15 x 10-inch jelly roll pan. Bake at 350° for 25 to 30 minutes. Cool. Cut into bars with sharp knife. If desired, roll balls in confectioners’ sugar or serve squares with whipped cream or ice cream. 

Hawaiian Fruit Squares

Summary

Yield
24 Servings
SourceAnn Moore (1987)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

3⁄4 c
flour
1 t
baking powder
3⁄4 c
sugar
2
eggs
1⁄2 c
drained crushed pineapple
1⁄2 c
chopped dates
1⁄2 c
walnuts or pecans
1⁄2 c
flaked coconut
 
confectioners' sugar

Instructions

In large bowl, combine flour, baking powder, sugar and eggs. Blend well at low speed. Fold in remaining ingredients. Spread in greased 9-inch pan. Bake at 350° for 25 to 30 minutes. Cool and cut into squares. Sprinkle with confectioners’ sugar. 

Pineapple Cheesecake Bars

Summary

Yield
24 Servings
SourceBev Rhodes (1977)
Prep time
45 minutes
Cooking time
40 minutes
Total time
1 hour, 25 minutes

Ingredients

1 c
flour
1⁄4 c
brown sugar (plus 3 T, divided)
1⁄2 c
melted butter (plus 1 T, divided)
8 oz
cream cheese, softened
3 T
sugar
1
egg
1 t
vanilla
8 oz
drained crushed pineapple
1 c
flaked coconut

Instructions

For the crust, mix together flour, 1/4 cup brown sugar and 1/2 cup melted butter. Press into an 8 x 8-inch pan. Bake 20 minutes, or until lightly browned around the edges.

For the filling, mix well cream cheese, sugar, 3 tablespoons brown sugar, egg, vanilla and pineapple. Spread mixture over crust.

For the topping, stir to blend coconut and 1 tablespoon melted butter. Spread over filling. Return to oven. Bake at 350° for 20 minutes, or until coconut is lightly browned. Cool. Cut into squares. Refrigerate. 

Milk Chocolate Dipped Pretzels

Summary

Yield
50 Pretzels
SourceDiane Bare (1988)
Prep time
45 minutes
Cooking time
30 minutes
Total time
1 hour, 15 minutes

Ingredients

1 pk
milk chocolate chips (11 1/2 oz.)
1⁄4 c
vegetable shortening
50
twisted pretzels (3 inch sized)

Instructions

Combine chocolate chips and shortening in double boiler over hot (not boiling) water. Stir until chips melt and mixture is smooth. Remove pan from heat but keep chocolate over hot water. Dip pretzels into mixture and coat evenly. Shake off excess coating. Place pretzels on cookie sheet lined with wax paper. Chill until coating sets, about 15 minutes. Gently loosen from paper and store in refrigerator until ready to use. Makes 50. 

Pineapple Bars

Summary

Yield
48 Bars
SourceAnne Maher (1981)
Prep time
24 hours, 30 minutes
Cooking time
45 minutes
Total time
25 hours, 15 minutes

Ingredients

2 c
sugar
2
eggs
1 cn
crushed pineapple (15 1/2-oz.)
2 c
flour
2 t
baking soda
2 t
vanilla, divided
1 c
chopped nuts, divided
1 pk
cream cheese (3 oz.)
1⁄2 c
butter
1 3⁄4 c
confectioners' sugar

Instructions

Combine sugar, eggs, pineapple, flour, baking soda, 1 teaspoon vanilla and 1/2 cup chopped nuts by hand. Pour into greased 13 x 9 x 2-inch pan. Bake at 300° for 45 minutes. Ice with frosting.

To make icing: Cream together the cream cheese, butter, confectioner’s sugar, and 1 teaspoon vanilla, then add the rest of the nuts.

Refrigerate for 24 hours. Makes 48 (1 x 1 1/2-inch) bars.

 

Lemon Squares II

Summary

Yield
24 Servings
SourceBetty Sheridan (1987)
Prep time
45 minutes
Cooking time
45 minutes
Total time
1 hour, 30 minutes

Ingredients

1 c
flour
6 T
unsalted butter, softened
1⁄4 c
confectioners' sugar
1 1⁄2 oz
cream cheese, softened
1 c
granulated sugar
2 T
flour
2
eggs, lightly beaten
3 T
lemon juice
1 t
finely minced lemon rind
1⁄2 t
baking powder
 
Confectioners' sugar for garnish

Instructions

Preheat oven to 350°. Generously butter 8-inch square baking pan, lightly dusted with flour. In large mixing bowl with electric mixer, combine 1 cup flour, butter, 1/4 cup confectioners’ sugar and cream cheese. Beat until crumbly. Press dough into prepared baking dishpan and bake for 20 minutes. In meantime, combine granulated sugar, 2 tablespoons flour, eggs, lemon juice, lemon rind and baking powder; beat until smooth. Spread mixture over baked layer; bake 25 minutes. Remove from oven. Cool 10 minutes. Run knife around outer edge of pan. Sprinkle with confectioners’ sugar and slice into squares. 

Lemon Squares I

Summary

Yield
24 Servings
SourceLaura L. Jones (1987)
Prep time
30 minutes
Cooking time
40 minutes
Total time
1 hour, 10 minutes

Ingredients

1⁄2 c
butter
1⁄4 c
powdered sugar
1 c
flour
1 c
sugar
6 T
lemon juice
2
eggs
2 T
flour
1⁄2 t
baking powder

Instructions

First Layer: Mix and pat butter, powdered sugar and flour in squrae pan. Bake at 350° for 15 minutes. Second layer: combine sugar, lemon juice, eggs, flour and baking powder, then pour over crust. Bake at 350° for 25 minutes. Sprinkle with powdered sugar. Cut in 1/2-inch squares. Use an 8 x 8-inch square pan. 

Pecan Pie Bars

Summary

Yield
24 Bars
SourceLenore Mastracci (1990)
Prep time
30 minutes
Cooking time
20 minutes
Total time
50 minutes

Ingredients

1 1⁄4 c
all-purpose flour
3 T
brown sugar
1⁄2 c
margarine or butter
2
eggs
1⁄2 c
packed brown sugar
1⁄2 c
chopped pecans
1⁄2 c
light corn syrup
2 T
margarine or butter, melted
1 t
vanilla

Instructions

In a mixing bowl, stir together flour and 3 tablespoons brown sugar. Cut in 1/2 cup margarine until mixture resembles coarse crumbs. Bake in an ungreased 11 x 7 x 1 1/2-inch baking pan at 375° for 20 minutes. In another bowl, use a fork to beat eggs. Stir in 1/2 cup brown sugar, pecans, corn syrup, margarine and vanilla. Pour over baked crust, spreading evenly. Bake 15 to 20 minutes more, or until set. Cool. Cut into bars. Chill to store. Makes 24. 

Raggedy Ann Bars

Summary

Yield
24 Servings
SourceMarcia Baum (2002)
Prep time
30 minutes
Cooking time
50 minutes
Total time
1 hour, 20 minutes

Ingredients

1⁄4 c
shortening
1 ds
salt
1 1⁄2 c
brown sugar (divided)
1 c
flour, sifted
2
eggs
1⁄4 t
salt
1 t
vanilla
1 c
Rice Krispies cereal
1 c
walnuts, chopped
1 c
coconut, shredded

Instructions

Preheat oven to 350°. Cream shortening, dash salt and 1/2 cup brown sugar. Cut in flour. Press into 8 x 8-inch pan. Bake 15 minutes. Beat eggs and 1 cup brown sugar until fluffy. Add 1/4 teaspoon salt, vanilla, Rice Krispies, walnuts and coconut. Spread over baked layer and bake 35 more minutes. Cut while warm. 

Springerles

Summary

Yield
24 Servings
SourceAmy Zahniser (1989)
Prep time
12 hours, 30 minutes
Cooking time
20 minutes
Total time
12 hours, 50 minutes

Ingredients

4
beaten eggs
1 lb
confectioners' sugar
1 t
baking soda
1 T
anise extract
4 c
flour
1 1⁄2 T
anise seed (up to 2 T.)

Instructions

Beat eggs until light. Gradually add sugar and anise extract. Beat 15 minutes, or until mixture is like soft meringue. Sift soda with flour; add slowly to egg-sugar mixture and add anise seed. Cover and let rest for 15 minutes. Roll 1/3 of the dough on a lightly floured surface to 1/4 inch thick. Flour wooden cookie presses or rolling pin and press on dough for a clear design. Cut apart into squares or rectangles (approximately 2 x 2 inches or 2 x 3 inches). Sprinkle extra anise seed on ungreased cookie sheet. Place squares/rectangles on cookie sheet and let stand overnight, approximately 12 hours. Bake for 20 minutes at 300°. Store in an airtight container. 

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