Christmas Cookie and Dessert Bar Recipes

Christmas Cookie and Dessert Bar Recipes

 
 
 
Bars
Bars
Cookies
Cookies
Frosting
Frosting
Cakes & Pies
Cakes & Pies
Miscellaneous Recipes
Miscellaneous
 
 

Raisin Peanut Butter Bars
White Christmas Fudge
Almond Bars

Pistachio Christmas Ribbon Bars
Lemon Bars
Orange-Coconut Bars

Raisin Peanut Butter BarsRaisin Peanut Butter Bars

INGREDIENTS
1/2 cup creamy peanut butter
1/2 cup butter or margarine
1 1/2 cups sugar
2 large eggs
1 tablespoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 cups dark raisins
2 oz. (2 squares) semisweet baking chocolate

DIRECTIONS

  1. Combine peanut butter and butter; stir over medium-low heat until melted.  Remove from heat; stir in sugar, eggs and vanilla.  Combine flour and baking powder; stir into mixture.  Stir in raisins
  2. Spread batter in greased and floured 13 x 9-inch baking pan.  Bake at 350 degrees for 25 minutes or until toothpick insert in center comes out clean.  Cool on wire rack.
  3. Place chocolate in small bowl.  Microwave on HIGH 3 to 4 minutes until melted, stirring every minute.  Drizzle over top.  Cool. Makes 32 bars

 


White Christmas Fudge

White Christmas FudgeINGREDIENTS
2 1/2 cups confectioners sugar
2/3 cup milk
1/4 cup butter or margarine
12 ounces white chocolate, coarsely chopped
1/2 teaspoon almond extract (optional)
3/4 cup dried cherries, cranberries, or apricots, coarsely chopped
3/4 cup toasted almond slices

DIRECTIONS
Line an 8-inch square pan with foil; grease foil. Mix confectioners sugar and milk in a heavy 3-quart saucepan.  Over medium heat, add butter and stirring constantly , bring to boil.  Without stirring, boil constantly for 5 minutes.

Over low heat, add chocolate and almond extract.  Stir then whisk until chocolate melts and mixture is smooth.  Stir in dried cherries and toasted almonds.  Pour mixture into prepared pan.

Refrigerate 2 hours until firm.  Invert pan, peel off foil and cut into 1-inch squares.  Makes 36 squares.  Garnish as desired.

Tip:  To toast almonds, spread in a single layer on cookie sheet with a rim.  Bake in 350 F oven for 5-10 minutes, shaking pan occasionally, until they begin to brown and turn fragrant.

 


Almond Bars

CRUST
1 cup butter, 2 cups flour, 1/2 cup powdered sugar. 
Mix well and pat into even layer in a 9 x 13 pan.  Bake crust at 350 degrees for 20 to 25 minutes.

FILLING
8 oz cream cheese, softened, 2 eggs, 1/2 cup sugar, 1 tsp almond extract. 
Beat together well and pour over crust while it is still hot.  Bake 15 to 20 minutes (350 degrees).  Cool.

FROSTING
1 1/2 cup powdered sugar, 1/4 cup butter, 1 1/2 tablespoon milk, 1 tsp almond extract. 
Whisk together and spread evenly on baked, cooled cookies.  Cut into bars - makes 24 to 36 bars.

 


Pistachio Christmas Ribbon BarsPistachio Christmas Ribbon Bars

INGREDIENTS
1/2 cup unsalted butter or margarine, softened
1 cup granulated sugar
1 large egg
2 cups all-purpose flour
1/2 - 2/3 cup raspberry or strawberry jam
2/3 cup salted pistachios, chopped

DIRECTIONS
Preheat oven to 325 F. Combine butter, sugar and egg; beat until thoroughly blended. Stir in flour and salt. Spread one-half of dough into 9 inch square pan. Bake 10 minutes; remove from oven. Spread jam to within 1/2 inch of edge. Add pistachios to remaining dough. Drop by spoonfuls over jam to cover. Bake 35 minutes until top is golden brown; cool. Cut into squares.

 


Lemon BarsLemon Bars

INGREDIENTS
3/4 cup butter
1 1/2 cups flour
1/3 cup powdered sugar
4 eggs
2 cups sugar
4 tablespoons flour
1 teaspoon baking powder
dash salt
6 tablespoons lemon juice

DIRECTIONS
Cream together butter, 1 1/2 cup flour, and powdered sugar. Pat in a 13x9x2 inch baking pan. Bake 18 minutes at 350 F or 325 F if using a glass pan. Beat together the rest of the ingredients and pour over crust. Bake an additional 25 minutes. Sprinkle with powdered sugar.

 


Orange-Coconut BarsOrange-Coconut Bars
An eye-opening orange flavor gives an elegant bar cookie some zing!

INGREDIENTS
1/2 cup all-purpose flour
1/4 cup sugar
1/4 cup butter
1/2 cup finely chopped pecans
2 eggs
3/4 cup sugar
2 tablespoons all-purpose flour
1 1/2   teaspoons finely shredded orange peel
3 tablespoons orange juice
1/4 teaspoon baking powder
1 cup coconut

For Crust
Combine the 1/2 cup flour and the 1/4 cup sugar in a medium mixing bowl.  Cut in butter with a pastry blender till mixture resembles coarse crumbs.  Stir in pecans.  Press mixture into an ungreased 8x8x2-inch baking pan.  Bake in a 350 degree oven for 18-20 minutes or just till golden

For Filling
Combine eggs, the 3/4 cup sugar, the 2 tablespoons flour, orange peel, orange juice, and baking powder in another medium mixing bowl.  Beat 2 minutes with an electric mixer or till combined.  Stir in coconut.

Pour:
Coconut mixture over baked crust.  Bake 20 minutes more or till edges are lightly browned and center is set.  Cool in pan on a wire rack.  Cut into bars. Makes 16.

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