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4. To prepare the topping, sprinkle the walnuts, chocolate chips, and Heath chips evenly over the top of the bars. Press gently with the back of a spoon. Cool in the pan on a wire rack until the chocolate is set.

5. To serve, lift the foil overhang to remove the entire dessert from the pan. Cut into 2-inch squares. Store in an airtight container.

Glazed Apple Bars

Donna Roberts, Shumway, Illinois

Makes 2 dozen bars

“This is a melt-in-your-mouth recipe that makes a lot of servings. It has a spicy, nutty taste that everyone loves.”

BARS

½ cup (1 stick) butter or margarine, softened

11/3 cups packed light brown sugar

½ teaspoon salt

½ teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 egg

2 cups all-purpose flour

1 teaspoon baking soda

1 medium chopped red apple, such as Gala, peeled if desired

1 cup raisins

1 cup chopped pecans

¼ cup milk

GLAZE

1½ cups confectioners’ sugar

2½ tablespoons warm milk

1 tablespoon butter or margarine, softened

¼ teaspoon vanilla extract

1/8 teaspoon salt

1. Preheat the oven to 400°F. Lightly grease a 15 × 10-inch jelly roll pan.

2. To prepare the bars, cream the butter and brown sugar with a mixer at medium-high speed. Add the salt, nutmeg, cinnamon, cloves, and egg; beat until well blended.

3. Combine 1 cup of the flour and the baking soda in a bowl; add to the butter mixture. Stir in the apple, raisins, and pecans by hand. Add the milk and the remaining flour; mix well. Spread in the prepared pan. Bake for 10 to 14 minutes, until light brown. Cool for 10 minutes.

4. To prepare the glaze, combine the confectioners’ sugar, milk, butter, vanilla, and salt in a bowl; mix well. Spread the glaze over the cooled bars and cut into serving pieces.

Midnight Biscotti

Millie DuBovy, Lady Lake, Florida

Makes 28 to 32 biscotti

“I have been making this biscotti for approximately fifty years. I’ve served it to at least a thousand people at get-togethers, family gatherings, and just for me. It has never failed to be a hit. I’m eighty-seven years old.”

BISCOTTI

3 eggs

1 cup granulated sugar

½ cup vegetable oil

1 tablespoon almond or orange extract

3 ¾ cups plus 1 to 2 tablespoons all-purpose flour

¼ cup dark cocoa powder

1¼ teaspoons baking powder

¼ teaspoon salt

½ cup chopped walnuts or almonds

ICING (OPTIONAL)

1½ cups confectioners’ sugar

¼ teaspoon almond extract

2 teaspoons milk, or more as needed

1. Preheat the oven to 350°F. Grease two baking sheets.

2. To prepare the biscotti, combine the eggs, granulated sugar, oil, and almond extract in a large bowl. Beat well with a mixer at medium speed.

3. Stir together 3¾ cups of the flour, the cocoa powder, baking powder, and salt in a separate bowl. Add to the egg mixture. Beat at low speed until the ingredients are combined. Increase the speed to medium and mix until well blended. Stir in the walnuts.

4. If the batter is too wet, add 1 to 2 tablespoons flour, just enough to shape the dough easily. With floured hands, quickly shape into 12 × 2-inch rolls and place on the prepared pans.

5. Bake for 30 minutes. Remove from the oven and cool slightly. Slice each roll diagonally into ¾-inch-thick slices.

6. Reduce the oven temperature to 200°F. Stand the biscotti upright on their long edge on the baking sheets and return to the oven. Bake for 30 minutes, or until very dry. Remove to wire racks to cool completely.

7. To prepare the icing, if using, combine the confectioners’ sugar, almond extract, and milk in a bowl; mix well. Spread on top of the cooled biscotti.

Dried Fruit Pinwheels for a Crowd

Beth Jacobson, Green Spring, West Virginia

Makes about 8 dozen pinwheels

“These are special holiday cookies that I give to friends and have on hand at home for visitors. They also freeze well.”

DOUGH

1¼ cups vegetable shortening

2½ cups granulated sugar

1¼ cups plus 2 to 3 tablespoons buttermilk or sour milk

2½ teaspoons vanilla extract

8½ to 8¾ cups all-purpose flour

2½ teaspoons baking soda

5 teaspoons