The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [110]
Bake 25–28 minutes or until edges are bubbly and center is just lightly browned. Remove from oven and immediately run a narrow metal spatula or table knife around edges of pan to loosen. Cool completely in pan on a wire rack; cut into bars.
MAKES 36 BARS.
AMBROSIA BARS
Consider cutting this cookie version of the “food of the gods” into diamonds or triangles to create little works of art on your cookie tray.
1¼ cups crisp macaroon cookie crumbs
¼ cup (½ stick) butter, melted
2/3 cup canned unsweetened coconut milk
2 teaspoons unflavored gelatin
1 (8-ounce) package cream cheese, softened
1 (6-ounce) container frozen orange juice concentrate, thawed
1 cup sweetened flake coconut
½ cup coarsely chopped maraschino cherries
Line an 8 x 8 x 2-inch baking pan with foil (see page xxiv); lightly spray with nonstick cooking spray. Set aside.
Combine the cookie crumbs and melted butter in a medium bowl with a fork or fingers until well blended. Transfer crumb mixture to prepared pan. Press firmly into bottom of pan with a large square of wax paper. Freeze until ready to use.
Place 1/3 cup of the coconut milk in a small saucepan; sprinkle gelatin over (do not stir). Let stand 10 minutes to soften. Add the remaining 1/3 cup coconut milk to saucepan and turn the heat under saucepan to medium. Whisk and stir until coconut milk is very hot (but not boiling) and gelatin is completely dissolved. Remove from heat and cool for 15 minutes.
Beat the cream cheese and thawed orange juice concentrate in a large bowl with an electric mixer on medium speed until creamy. Add gelatin mixture gradually, beating on low speed and occasionally scraping sides of bowl with spatula, until well blended.
Pour and spread filling evenly over prepared crust. Sprinkle coconut and cherries over bars, pressing gently into filling. Refrigerate for 3 hours or until firm. Use foil lining to remove uncut bars from pan to cutting board. Cut into 16 bars. Store, loosely covered with foil or plastic wrap, in refrigerator.
MAKES 16 BARS.
APPLE-CRANBERRY SNACK BARS
These sound like ideal autumn bars, and indeed they are. But don’t wait until the leaves turn to give them a try—they are year-round winners.
1 (18.25-ounce) package spice cake mix
¾ cup mayonnaise
2 large eggs
1 cup chopped peeled tart apples (e.g., Granny Smith)
1 cup dried cranberries (or raisins)
½ cup (1 stick) butter, softened
3 ½ cups powdered sugar
2 tablespoons lemon juice
Preheat oven to 350°F (or 325° for dark-coated metal pan). Position oven rack in middle of oven. Spray the bottom only of a 15 x 10 x 1-inch jelly roll pan with nonstick cooking spray (or foil-line pan; see page xxiv).
Place the cake mix, mayonnaise, and eggs in a large bowl. Blend for 2 minutes with an electric mixer set on medium speed until smooth. Stir in the apples and dried cranberries. Pour and spread batter into prepared baking pan.
Bake for 18–20 minutes or until toothpick inserted in center comes out clean. Transfer to wire rack and cool completely.
Beat the softened butter, powdered sugar, and lemon juice in a medium bowl with the electric mixer set on low speed for 2 minutes. Beat on high speed until light and fluffy. Spread over cooled bars. Cut into bars. Store leftover bars in refrigerator.
MAKES 36 LARGE OR 48 SMALL BARS.
APRICOT AMBROSIA BARS
I have fond memories of my maternal grandmother making her special version of ambrosia, a mesmerizing concoction of vanilla custard, apricots, whipped cream, almonds, and toasted coconut. Just as the name implies, it was heaven. This easy bar lives up to its namesake and is nothing short of a showstopper. It’s bound to bring cheers at any gathering.
1 (16.5-ounce) roll refrigerated sugar cookie dough, well chilled
2 (8-ounce) packages cream cheese, softened
2/3 cup granulated sugar
2 large eggs
¾ teaspoon almond extract
¾ cup apricot preserves
1 cup shredded coconut
½ cup sliced almonds