When I started thinking about today’s post and what kinds of sweet treats I like serve at Super Bowl parties or any other similar event, I immediately steer toward finger foods. Little bites that you can easily eat while jumping up and down yelling when your team gets a touchdown or interception. Cookies are the obvious choice!
There are three basic kinds of cookies … drop cookies, cut outs, and bars. Each has their benefits and I love to offer a selection for variety. A traditional sugar cookie may seem boring but not if you decorate them with your team colors, or mix the colors of the two competing teams. And boost the flavor by doubling the amount of vanilla called for in the recipe. Vanilla paste or using the seeds of a vanilla bean will also increase the power of the flavoring.
For cookies that need to be rolled and cut out, you can use a specially designed cookie cutter such as a football shape, but for the easiest and quickest shape you can cut the dough into squares or diamonds. For straight lines lay a ruler gently on the dough and use it as a guide. A pizza wheel makes easy work of straight lines.
I love drop cookies because they are incredibly fast to make and any leftover dough can be rolled into a log and frozen for homemade slice-and-bakes. Using a spring-loaded ice cream scoop will let you fill an entire baking sheet about 30 seconds.
Bar cookies may be the easiest of them all. The only thing you may have to do is wait between layers, but you can be baking a different type of cookie while you wait. Bar cookies are usually either a cookie or brownie on the bottom topped by a variety of layers which can be mixed and matched to suit your tastes. For the Turtle Brownie Cheesecake Bars, I took three different recipes from three sources and combined them to make a new family favorite.
Make sure you include some dairy and/or gluten-free for guest who may have sensitivities. Coconut macaroons are a common choice that are safe for nearly everyone. I make mine with a tiny 2 tbsp scoop for a two-bite cookie that has a much better balance of crispy exterior to moist interior than the typical gargantuan variety. Besides, because they are made with egg whites, having them not cooked all the way through, is not the best choice for those with compromised immune systems young children, or the elderly.
I hope you enjoy this selection of treats. I know we will be eating well on Sunday during the game and hope you will be too. Happy Festive Friday!
Chocolate-Bourbon Toffee Bars
2015-07-07 12:34:52
Yields 36
Ingredients
- Crust
- 1cup all-purpose flour
- 1/4tsp salt
- 1/2cup butter, softened
- 3/4cup packed brown sugar
- 1 egg, lightly beaten
- 1/2 tsp vanilla
- Toppings
- 1cup cashew pieces, chopped
- 1cup toffee pieces (chocolate covered or plain, either is fine)
- Chocolate-Rum Icing
- 8 oz bittersweet chocolate, chopped
- 3 tbsp butter
- 1 tbsp cane syrup, corn syrup, or agave nectar
- 1 to 2 tbsp bourbon, rum, or brandy (you can use orange juice for a non-alcoholic option)
Instructions
- Preheat oven to 375°F. Line a 9x13x2-inch baking pan with foil, leaving the edges long enough to drape over the sides. You will use these overhangs to help you remove the bars from the pan. Lightly butter the foil and set aside.
- For the Crust: Sift the flour and salt together. Set aside.
- In a large mixing bowl, beat butter with an electric mixer on medium speed until smooth, about 30 seconds. Add the sugar, egg, and vanilla. Beat until combined, about 30 seconds. Stop the motor, remove the bowl from the mixer and scrape sides and bottom of bowl. Make sure there aren’t any unmixed ingredients in the bottom. Return to the mixer and add the flour and salt. Starting on low, beat just until combined. Increase speed to medium and finish mixing for 30 seconds.
- Spread dough evenly in prepared baking pan. Bake for about 15 minutes or until edges begin to brown and surface is dry. The residual heat will finish baking the crust.
- Remove from oven and sprinkle the top with the chopped nuts and toffee pieces. Set aside.
- For the Icing: In a heavy-bottomed medium saucepan, combine the chopped chocolate and butter. Cook over low heat, stirring often, until melted. Remove from the heat and stir in the cane syrup and alcohol or juice. Whisk until smooth. Let cool for 5 minutes. Pour into a squeeze bottle or a freezer zip-top bag. Cut the tip off a corner of the plastic bag if using, and drizzle over the nuts and toffee in a decorative pattern or completely haphazardly depending on the look you want. Use as little or as much as you want. Any remaining icing can be held up to a week in the refrigerator. It is delicious served over ice cream!! You can also melt a little white chocolate and drizzle that over the top for more contrast!
- Let cool completely in pan on wire rack 30 minutes. Use the overhanging foil to gently lift the “cookie” out of the pan. Slide it off the foil onto a cutting board. Use a sharp knife to trim off the edges (if needed) and cut into bars. To easily divide into equal portions, cut the “cookie” in half lengthwise. Then cut each half into thirds. Spin the pan and repeat, cutting perpendicular to the first cuts, again first in half and then each half into thirds.
- Serve immediately or store in an airtight container with waxed or parchment paper between layers.
Notes
- Yield: 36 bars
The Heritage Cook ® https://theheritagecook.com/
Molasses Ginger Crinkles
2015-07-07 12:35:37
Yields 12
Ingredients
- 1/4 cup large sugar crystals, raw sugar, or granulated sugar for rolling
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/4 cup light molasses
- 1 large egg, at room temperature
Instructions
- Preheat the oven to 350°F. Position an oven rack so that the cookies will bake in the middle of the oven. Line a baking sheet with kitchen parchment or a silicone baking mat and set aside.
- Place 1/4 cup of the selected sugar for rolling in a shallow bowl and set aside.
- In a bowl, combine the flour, baking soda, salt, ginger, cinnamon, and cloves. Whisk to mix well and set aside.
- In another bowl, combine the butter and the 1 cup granulated sugar and beat with an electric mixer at medium speed until the mixture is light and fluffy, about 5 minutes. Add the molasses and egg and blend well. Add the flour mixture, about 1 cup at a time, and mix at low speed just until incorporated.
- Using a 1/4-cup ice-cream scoop, scoop up a level portion of dough. Roll the dough portion between your palms to form a ball. Roll the dough ball in the bowl of sugar to coat evenly. Place the dough ball on the lined baking sheet. Repeat with the remaining dough, placing the balls about 3 inches apart, until the sheet is full. (Cover the remaining dough tightly with plastic wrap to prevent drying out and set aside.) Press down on the dough balls with your fingertips to form each ball into a round disk about 1/2-inch thick.
- Transfer the baking sheet to the oven and bake until the cookies are lightly browned, about 15 minutes. Remove the baking sheet to a wire rack to cool for a few minutes, then using a spatula, transfer the cookies directly to the rack to cool completely.
- Repeat the forming and baking process until the dough is used up. Refill the bowl of sugar for rolling if needed. The cookies may be stored in an airtight container at room temperature for up to 3 days.
Notes
- Yield: 12 large cookies
The Heritage Cook ® https://theheritagecook.com/
Pucker-Up Citrus Crisps
2015-07-07 12:37:37
Yields 48
Ingredients
- 1 cup sugar
- 1/4 cup lemon juice
- 4 tbsp unsalted butter, at room temperature
- 2 tbsp heavy cream
- 1/2 tsp lemon oil
- 1 tbsp grated lemon zest
- 1/2 tsp baking soda
- 1 cup cake flour
- 1 cup toasted and ground whole almonds with skins
Instructions
- In a small saucepan, dissolve 1/4 cup of the sugar in the lemon juice over medium heat. Simmer until it thickens slightly, about 1 minute. Add the butter, stirring just until melted. Remove from the heat and transfer the mixture to a bowl. Add the cream, lemon oil, remaining 3/4 cup sugar, lemon zest, baking soda, flour, and almonds and mix well. Refrigerate for 1 hour, until well chilled.
- Preheat the oven to 350°F.
- On a lightly floured surface, roll out the dough to 1/8-inch thick. Cut into strips, 1-1/2 inch wide. Cut 1-1/2 inch-wide strips on the diagonal in the opposite direction, to make diamond shapes. Transfer the crisps to a baking parchment-lined baking sheet and bake until lightly golden on the edges, 8 to 10 minutes. While baking, the crisps will puff and crack slightly.
- Remove from the pan and cool on a rack before serving. When they are cool, they will be crisp.
Notes
- Yield: 3 to 4 dozen
The Heritage Cook ® https://theheritagecook.com/
Coconut-Pecan Macaroons
2015-07-07 12:38:45
Yields 60
Ingredients
- 4 cups (10 oz) unsweetened desiccated coconut
- 1-1/4 cups (5 oz) pecans, coarsely chopped
- 1-1/2 cups sugar
- 3/4 cup egg whites (about 6 large)
- 3 tbsp light corn syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Position racks in the center and top third of the oven and preheat to 350°F. Line two baking sheets with parchment paper or lightly butter the sheets.
- Combine the coconut and pecans in a large bowl and set aside.
- Combine the sugar, egg whites, corn syrup, vanilla, and salt in a heavy-bottomed small saucepan. Stirring constantly, heat over low heat just until hot to the touch (dip in your finger to check). Pour over the coconut and pecans and mix well.
- Drop by rounded tbsp onto the prepared sheets, spacing them about 2 inches apart. Bake, switching the position of the sheets from top to bottom and back to front halfway through baking, until golden brown, about 17 minutes. Transfer to wire cooling racks and cool completely. (The cookies can be stored at room temperature in airtight containers for up to 1 week.)
Notes
- Yield: about 5 dozen cookies
The Heritage Cook ® https://theheritagecook.com/
Sour Cream Sugar Cookies
2015-07-07 12:39:22
Yields 10
Ingredients
- 2 tbsp butter
- 1 cup sugar
- 1 egg
- 1/2 cup sour cream or sour milk (if using sour milk, increase butter to 4 tbsp)
- 1 tsp vanilla extract
- Grated zest from 1 lemon or orange
- 1 cup plus 2 tbsp flour, sifted
- 1/2 tsp salt
- 1/2 tsp baking soda
- Granulated sugar or Turbinado sugar
Instructions
- Preheat oven to 375°F. Butter two large baking sheets or use Silpats; set aside.
- In large bowl, cream butter and sugar together. Add the egg, sour cream or sour milk, vanilla, and zest.
- Sift flour, salt, and baking soda together. Add to batter and mix well to blend.
- If you want cut-out cookies, chill batter at least 30 minutes before rolling and keep unused batter in refrigerator. The thinner you roll the dough, the crisper the cookie. If you prefer, you can drop the batter by tsp onto greased baking sheets. Sprinkle with granulated sugar.
- Bake for about 8 minutes, or until cookies are lightly browned on the edges. Cool on racks.
Notes
- Yield: about 10 servings
The Heritage Cook ® https://theheritagecook.com/
Turtle Brownie Cheesecake Bars
2015-07-07 12:40:26
Yields 24
Brownie & Cheesecake Layers are from Marie Simmons
Hot Fudge Sauce is from the Culinary Institute of America
Caramel Sauce is from Ina Garten, Food Network
Ingredients
- Brownie Layer
- 3⁄4 stick (6 tbsp) unsalted butter
- 6 oz semisweet chocolate
- 3⁄4 cup all-purpose flour
- 1⁄2 tsp baking powder
- 1⁄4 tsp salt
- 3⁄4 cup firmly packed light-brown sugar
- 2 large eggs
- 1 tbsp powdered instant espresso coffee
- 1 tsp vanilla extract
- Cheesecake Layer
- 1 package (8 oz) cream cheese, softened to room temperature
- 1⁄2 cup granulated sugar
- 2 tbsp all-purpose flour
- 2 large eggs
- 3 tbsp Kahlua (or coffee flavoring) or strong coffee
- 1 tsp vanilla extract
- 1⁄2 tsp ground cinnamon
- 1-1/2 cups coarsely chopped pecans
- Hot Fudge Sauce
- 6 oz unsweetened chocolate, melted
- 1/2 cup cocoa powder
- 2/3 cup water
- 1 cup sugar
- 1/2 cup light corn syrup or Lyle’s Golden Cane Syrup (for those allergic to
- corn products or anyone avoiding HFCS)
- 8 tbsp (1 stick) unsalted butter
- 1/4 tsp salt
- 2 tsp vanilla extract
- Caramel Sauce
- 1-1/2 cups granulated sugar
- 1/3 cup water
- 1-1/4 to 1-1/2 cups heavy cream
- 1/2 vanilla bean or 1/2 tsp pure vanilla extract
Instructions
- Heat oven to 350°F. Lightly grease a 13x9-inch rectangular or 10-inch round springform baking pan. Line with parchment paper and butter paper. If using 13x9-inch pan, use parchment long enough to drape over two sides of the pan, to aid in removing baked cake.
- Brownie Layer: Melt butter and chocolate in a small saucepan over low heat. (Or microwave in a bowl on high, stirring every 30 seconds until melted.) Set aside to cool.
- Stir in cooled chocolate mixture. Mix flour, baking powder and salt. In a large bowl beat brown sugar, eggs, powdered coffee and vanilla until blended. Add flour mixture to chocolate mixture. Spread batter in an even layer in prepared pan.
- Cheesecake Layer: Beat cream cheese, sugar and flour in a large bowl with an electric mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each. Beat in liqueur, vanilla and cinnamon. Carefully pour over brownie layer and spread into an even layer. Sprinkle top with chopped pecans. Bake 30 minutes, until top is set. Cool completely on wire rack before cutting in bars or wedges.
- Hot Fudge Sauce: Combine the melted chocolate, cocoa powder, and water in a saucepan over low heat and stir gently until fully combined, about 2 minutes. Add the sugar, corn syrup, butter, and salt to the mixture and simmer over medium heat, stirring constantly, until thick and very smooth, 5 minutes.
- Remove the pan from the heat and add the vanilla extract. Use the sauce at once, or stir it occasionally as it cools to room temperature. To store the fudge sauce, transfer it to a clean bowl or jar, cover tightly, and refrigerate for up to 2 weeks. Reheat the sauce over low heat or in the microwave before serving.
- Caramel Sauce: Mix the water and sugar in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon. Watch it carefully at the end, as it will go from caramel to burnt very quickly.
- Stand back to avoid splattering, and gradually add the cream and the seeds scraped from the vanilla bean (or vanilla extract). Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes.
- Serve warm, or add another 1/4 cup of heavy cream and serve at room temperature.
- To Serve: Cut into bars or wedges (depending on the pan you baked these in) and place on serving plates. Drizzle top with caramel sauce and then finish with hot fudge sauce. Serve with a sprig of fresh mint and a scoop of vanilla ice cream or dollop of whipped cream if desired.
Notes
- Yield: about 24 pieces
- You can make all the components for this decadent dessert, or you can take a shortcut and buy pre-made chocolate and caramel sauces. There are many good ones on the market, and one of my favorite brands is Fran’s.
The Heritage Cook ® https://theheritagecook.com/
Thank You!
Olive
They all look so yummy but I’m droooooling over that chocolate bourbon toffee bars..ahhhh!! 😉