Tag: Cookies

Congo Bars

Not sure why these are called Congo Bars, but they’re basically slightly gooey chocolate chip cookie bars–and we always begged my mom for them when we were kids. Although, the last time I made them, they didn’t seem sweet enough. Maybe I’ll try the recipe again and update it. In any event, I have many fond memories of these treats.

I haven’t tried making these gluten free yet, but I’d just swap out cup for cup gluten free flour for the regular flour.

Congo Bars

  • Servings: 12?
  • Difficulty: easy-medium
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A delicious cookie bar.

Ingredients

  • 1 c. Shortening, melted
  • 1 1/3 c. Sugar
  • 1 1/3 c. Brown Sugar
  • 1 ½ tsp. Vanilla
  • 4 Eggs
  • 2 1/4 c. Flour
  • 2 tsp. Baking Powder
  • ½ tsp. Salt (heaping)
  • 12 oz. pkg. Chocolate Chips

Directions

Melt shortening. Combine with sugars and vanilla in large mixing bowl. Set aside to cool. Combine flour, baking powder, and salt; set aside. Add eggs to cooled sugar mixture. Mix well and add dry ingredients and chocolate chips. Spread in greased oblong cake pan. Bake at 350° for 25-30 minutes.

 


 

Carrot Cookies

My grandma made these every year for Christmas, and they inevitably ended up on a plate of goodies that we delivered to each of her neighbors. Yes, they’re called “Carrot Cookies”–but the flavors that really come through are the orange in the glaze and the walnuts in the cookies. The texture is more cakey than a traditional cookie, but I always forget how delicious these carrot cookies are. They’re one of my brother’s very favorite cookies.

For gluten free, they turn out great. Just substitute the flour with cup for cup gluten free flour, plus a few tablespoons extra. Also make sure your walnuts don’t say “may contain wheat.”

Carrot Cookies

  • Servings: 38
  • Difficulty: medium
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A cakey Christmas cookie, with flavors of orange and walnut.

Ingredients

Cookies

  • 1 c. Sugar
  • 1 c. Shortening
  • 1 Egg
  • 1 c. Grated Carrots (about 2 large carrots)
  • 1/2 c. Water
  • 1 tsp. Vanilla
  • 1/2 c. Walnuts or Pecans, chopped (check for gluten free)
  • 2 1/4 c. Flour (or gluten free flour with xanthan gum, plus a few tablespoons extra)
  • 1 Tbsp. Baking Powder
  • ½ scant tsp. Salt

Icing/Glaze

  • 2 c. Powdered Sugar
  • Juice and grated Rind of 1 Orange

Directions

For cookies, combine sugar, shortening, and egg. Add remaining ingredients. Stir well; drop on greased cookie sheet and bake at 350° for 14 minutes.

For icing, mix together ingredients, and frost cookies while they’re still warm but not extra hot. Add more powdered sugar if not thick enough. Makes about 38 cookies.


Black Cat Cookies

If a brownie married a sugar cookie, you’d get these wonderful chocolate cookies. I think these are called “Black Cat Cookies” because they started as a recipe from one of those Halloween recipe books many years ago, like the small ones you’d find at the checkout stand. I remember the cats had candy corn eyes and red hot candies for a nose. We’ve made those, but I’ve also used cookie cutters to make bats, witches, cats, and vampires. The dough holds pretty well with the cookie cutters even after baking in the oven–I don’t bother rolling out the dough; I just smash pieces of the dough flat with a cup and then cut them out with the cutter.

If you’re making these gluten free, they turn out pretty well but do tend to crack a little. Just replace the flour with cup for cup gluten free flour and add a few tablespoons extra–and cook it the full amount of time, not the minimum. Here’s how the gluten free ones turn out:

Black Cat Cookies

  • Servings: 24
  • Difficulty: medium
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Rich, chocolatey, and great for Halloween.

Ingredients

  • 1 c. Butter, softened
  • 2 c. Sugar
  • 2 Eggs
  • 3 tsp. Vanilla
  • 3 c. Flour (or gluten free flour with xanthan gum, plus a few tablespoons extra)
  • 1 c. Baking Cocoa
  • ½ tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ½ tsp. Salt

Directions

In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, cocoa, baking powder, baking soda, and salt; gradually add to creamed mixture. Roll dough into 1 ½ inch balls. Place 3 inches apart on lightly greased baking sheets. Flatten with a glass dipped in sugar. Pinch top of cookie to form ears. For whispers, press a fork twice into each cookie. Alternatively, you can press dough into cookie cutters, then remove and place on the cookie sheet and decorate with sprinkles. Bake at 350° for 10-12 minutes or until cookies are set. (Optional decoration: Immediately after removing from oven, press on candy corn for eyes and Red Hots for noses.) Makes 2 dozen.