Cookies, Bar

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Petey's Brownies
Servings: 48 brownies
Author: Carolyn Friedemann
  • 4 squares unsweetened chocolate
  • 1 cup shortening
  • 2 cup sugar
  • 4 eggs
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 cup flour
  • 2 cup walnuts
  1. Melt chocolate and shortening in saucepan or microwave

  2. Mix in sugar

  3. Beat in eggs and salt

  4. Add flour and baking powder, beating after each addition

  5. Add walnuts and beat into mixture

  6. Pour batter into greased 9x15 pan

  7. Bake 350° for 20 minutes. Or, microwave medium high 6 min -- check, medium high 6 minutes -- check, high 4 minutes until dry

Brown Sugar Shortbread
Course: Snack
Servings: 3 dozen
Author: Walter Friedemann
  • 1 C butter no substitutes, softened
  • 1/2 C packed brown sugar powdered sugar? Per Sara
  • 2 1/4 C all-purpose flour
  1. In a mixing bowl, cream butter and sugar together. Gradually stir in the flour.
  2. Turn onto a lightly floured surface and knead until smooth, about 3 minutes.
  3. Pat into a 1/3" thick rectangle, measuring 8 x 11". Cut into 2 x 1" rectangles.
  4. Place 1" apart on ungreased baking sheets.
  5. Prick with a fork. Bake at 300° for 25 minutes or until bottom begins to brown.
  6. Cool for 5 minutes; remove to a wire rack to cool completely.
Recipe Notes

June 2013


Toffee Shortbread
Buttery shortbread, a layer of toffee, and chocolate topping make these cookie bars a favorite sweet among families in Ireland. Invite your kids to help make a batch for a special St. Patrick's Day snack.
Course: Snack
Servings: 16 squares
  • 3/4 cup butter softened
  • 3/4 cup sugar
  • 2 cups all-purpose flour
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1 14- ounce can sweetened condensed milk
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • 1 6- ounce bag of chocolate chips
  1. Shortbread: Preheat the oven to 350°. In a bowl, cream together the softened butter and sugar. Stir in the flour until well mixed. Press the batter into a 9-inch square pan (a good job for kids). Bake for 25 to 30 minutes, until the edges are golden brown. Let cool.
  2. Toffee: Melt the 1/2 cup of butter in a heavy saucepan over medium heat. Add the brown sugar, condensed milk, and corn syrup, and bring the mixture to a boil. Cook for 5 minutes, stirring continually. Remove from the heat and stir in the vanilla extract. Pour over the cooled shortbread.
  3. Topping: Melt the chocolate chips in a double boiler or a microwave oven. Stir until smooth. Pour over the cooled toffee. Cut into 16 squares.