The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [117]
Bake for 25–28 minutes or until just set. Transfer to wire rack and cool completely. Refrigerate for at least 2 hours before serving. Cut into bars and sprinkle with remaining 1–2 tablespoons powdered sugar.
MAKES 24 LARGE OR 36 SMALL BARS.
BLUEBERRY BARS
Showcase plump, fresh blueberries in these gorgeous bars during the summer months, or make them year-round with frozen berries. Either way, you’re sure to receive rave reviews.
1¼ cups crisp sugar cookie crumbs
¼ cup (½ stick) butter, melted
3 tablespoons fresh lemon juice
2 ¼ teaspoons unflavored gelatin
1½ cups fresh blueberries or frozen (thawed) blueberries
½ cup sugar
1 (8-ounce) package cream cheese, softened
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 the lemon juice in a small cup; sprinkle gelatin over (do not stir). Let stand 5 minutes to soften.
Puree the blueberries and sugar in a blender or food processor until smooth. Transfer mixture to a small saucepan. Heat over medium-high heat until hot but not boiling. Add gelatin mixture to saucepan. Whisk until gelatin is completely dissolved. Remove from heat and cool 20 minutes.
Beat the cream cheese in a large bowl with electric mixer on medium speed until creamy. Gradually add blueberry mixture, beating until well blended. Pour and evenly spread over prepared crust. Refrigerate 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.
BLUEBERRY SOUR CREAM KUCHEN BARS
As the name implies, these easily assembled bars are inspired by German kuchen (pronounced KOO-khehn), which is a cheese- or fruit-filled bread that can be eaten for breakfast or dessert. The blueberries can be substituted for with your favorite fruit of choice, from apricots to apples to fresh or frozen peaches.
1 (18.25-ounce) package yellow cake mix
½ cup (1 stick) butter, softened
1 (3-ounce) package cream cheese, softened
2 large eggs
2 cups sour cream (not reduced fat)
¼ cup sugar
½ teaspoon cinnamon
2 cups fresh or frozen (thawed) blueberries
Preheat oven to 350°F. Position oven rack in middle of oven. Set aside an ungreased 13 x 9-inch baking pan.
Place the cake mix, softened butter, cream cheese, and 1 of the eggs in a large bowl. Blend with electric mixer for 1–2 minutes on low speed until a dough forms. Gather dough together and press into ungreased pan. Bake crust for 10–12 minutes or until light golden.
Whisk the sour cream with the sugar, cinnamon, and remaining egg in a medium bowl until smooth; mix in the blueberries. Spread mixture over partially baked crust.
Bake for 13–15 minutes, until sour cream layer is just set. Transfer to a wire rack and cool completely. Cut into bars. Store, covered, in refrigerator.
MAKES 36 SMALL OR 24 LARGE BARS.
BROWN SUGAR AND TOFFEE CHEESECAKE BARS
This cookie is dedicated to all of my fellow brown sugar lovers. Restraint is futile here, so be sure to invite a gaggle of good friends over to share the joy.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup (1 stick) unsalted butter, melted
4 large eggs
3 (8-ounce) packages cream cheese, softened
¾ cup packed dark brown sugar
2 teaspoons vanilla extract
1 (10-ounce) package English toffee baking bits, divided
Preheat oven to 350°F (325°F for dark-coated metal pan). Position a rack in the lower third of the oven. Spray the bottom only of a 13 x 9-inch baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).
Combine the brownie mix, melted butter, and 1 egg in a medium mixing bowl