There’s nothing like the aroma of Christmas cookies baking in the oven this time of year! From the blend of spices in gingersnaps to the brown sugar and chocolate in chocolate chip cookies, the warm scent is unmatched by any artificial aerosol fragrance.
The inviting smell isn’t limited to just those cookie choices, though. They are just a couple of the old tried and true cookies we all love. However, it’s fun to try out a couple of new cookie recipes each Christmas season.
If you make some of these Apricot Bars and Toasted Coconut Toffee Cookies this year, they may soon become favorites, too!
APRICOT BARS
1 1/4 cups flour
3/4 cup packed brown sugar
6 tablespoons margarine or butter, at room temperature
3/4 cup apricot preserves
In a mixing bowl, combine flour, brown sugar and butter, mixing well with a pastry blender. Put half of the mixture into an 8-inch square baking pan.
Heat the apricot preserves slightly to make it easier to spread, then drop by tablespoonfuls on top of brown sugar mixture, carefully spreading to cover mixture.
Sprinkle remaining half of brown sugar mixture over apricot preserves.
Bake at 350 degrees for 30 minutes. Remove from oven and let set until completely cooled. Then cut into 16 squares.
TOASTED COCONUT TOFFEE COOKIES
1 cup sugar
1 cup firmly packed brown sugar
1 cup butter, softened
3 eggs
1 teaspoon almond extract
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1 1/4 cups coconut, toasted
1 (10-ounce) package English toffee bits
Preheat oven to 350 degrees. Combine sugar, brown sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1-2 minutes).
Add eggs, one at a time, beating after each addition and then add almond extract and vanilla. Continue beating until well mixed (1-2 minutes).
Add flour and baking soda. Reduce speed to low; beat until well mixed (1-2 minutes).
Stir in toasted coconut and toffee bits by hand.
Drop dough by rounded tablespoons 2 inches apart onto lightly greased cookie sheets. Bake for 8-11 minutes or until edges are golden brown.
Let stand 1 minute and then remove from cookie sheets. Cool completely before placing on serving dish or storing in covered container.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
