The advantages of bar cookies are clear: They’re quick and easy to make. They pack well into school lunch boxes. And best of all, the kids can help make them.
“They’re so easy,” says Judy Rosenberg, who has created dozens of bar cookies for her Rosie’s Bakeries in the Boston area, and provided recipes for many of them in her new cookbook, “Rosie’s Bakery Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred Cookie Book,” (Workman, $12.95). “It absolutely amazes me on occasions when I throw together a pan of brownies for my family, once you have the chocolate melted, it takes five minutes to put together.”
Bar cookies also put cakes to shame in the ease-of-preparation department. “It’s almost hard to really destroy a bar, whereas you can really screw up a cake.”
That’s why they are perfect for getting kids into the act. Youngsters can help with stirring everything into one pan.
Overall, barmaking is as simple as it gets:
– Prepare a pan. Heavy-duty aluminum or glass will work. Rosenberg prefers to line the pan with parchment, or grease it with a thin layer of oil or butter. Shortbread, because it is so buttery, usually requires no preparation. Some cooks prefer an oil and flour spray.
– Mix the batter. Rosenberg says that no matter how she mixes brownies, they always come out the same. With shortbread, however, she says that the more you beat it, the lighter and crunchier it will get. Eggs should not be overbeaten, though chocolate, which is heavier, can withstand a great deal of abuse.
– Bake. An oven temperature of 325 to 350 degrees is usually best. Test brownie-type cookies with a wooden toothpick. They’re done when the toothpick comes out moist with some crumbs clinging to it. Fruit toppings should be just set, and shortbread should be golden. .
– Cut into bars. This is sometimes easier said than done. Just ask anyone who has destroyed a gorgeous pan of bar cookies with a knife that drags the topping to one side of the pan. Most bar cookies are easiest to cut when they’re slightly warm to barely cool. Start with a very sharp, thin knife. A large serrated knife also will work. If the cookie topping has crusted–or just to be safe–dip the knife in hot water before each cut.
NOAH’S SCOTTISH SHORTBREAD BARS
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Yield: 16 bars
From “Rosie’s Bakery Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred Cookie Book.”
1 1/2 cups plus 1 tablespoon all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking powder
12 tablespoons unsalted butter, softened
7 tablespoons sugar
1. Heat oven to 325 degrees. Combine flour, salt and baking powder in small bowl; set aside. Cream butter and sugar together in bowl of electric mixer on medium-high speed, until light and fluffy, about 1 minute. Scrape down bowl periodically.
2. Add flour mixture to butter with mixer on low speed; beat 10 seconds. Scrape bowl and beat on medium-high speed until combined, about 2 minutes, scraping down bowl periodically. Pat dough evenly into 8-inch square baking pan; pierce surface all over with a fork. Bake until crisp and golden, about 45 to 50 minutes. Cut into sixteen 4- by 1-inch bars while still hot; let cool completely in pan.
Nutrition information per bar:
Calories …… 140 Fat …………. 9 g Cholesterol .. 25 mg
Sodium …… 80 mg Carbohydrates .. 15 g Protein ……. 1 g
CHERRY CHEESECAKE BARS
Preparation time: 25 minutes
Yield: 20 servings
Cooking time: 1 hour 30 minutes
From “Rosie’s Bakery Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred Cookie Book,” (Workman, $12.95).
Base:
1 cup all-purpose flour
3 tablespoons confectioners’ sugar
7 tablespoons unsalted butter, softened, cut into 7 pieces
1/2 teaspoon vanilla extract
1 egg white, for glazing
Topping:
1 package (8 ounces) cream cheese, softened
1 cup sour cream
7 tablespoons granulated sugar
2 large egg yolks
2 teaspoons all-purpose flour
1 teaspoon vanilla extract
1/2 cup drained, canned, pitted sour cherries or fresh blueberries
1. Heat oven to 350 degrees. For base, put flour and confectioners’ sugar in food processor fitted with metal blade; pulse for several seconds. Add butter and vanilla and process until dough comes together, 20 to 30 seconds. Pat dough into bottom of greased 8-inch-square baking pan and about 1 1/2 inches up sides. Brush with beaten egg white.
2. Bake until crust is lightly golden, about 30 minutes. Place in refrigerator to cool completely, about 15 minutes.
3. For topping, place cream cheese, sour cream, sugar, egg yolks, flour and vanilla in food processor; process until well-blended, about 15 seconds. Pour topping evenly over cooled base. Wrap cherries in paper towels to absorb additional liquid. Arrange cherries evenly on top. Bake until set, about 1 hour. Cool completely.
Test kitchen note: If food processor is not available, use an electric mixer. Proceed as directed above.
Nutrition information per serving:
Calories …… 155 Fat ………… 11 g Cholesterol .. 60 mg
Sodium …… 45 mg Carbohydrates .. 12 g Protein …….. 3 g
