What would the holiday season be without Christmas cookies? At this time of year, the aroma of cookies baking in the oven warms your heart and brings back memories of the cookies your mother made with such loving care.
Everyone has a favorite cookie they want to make each year, but once in a while it’s nice to try a new recipe that may become a new favorite. Here are recipes for two that you may end up making at Christmastime each year.
OAT AND APRICOT BARS
1 1/2 cups flour
1 1/2 cups oats (old-fashioned or quick)
1 cup packed brown sugar
1 1/2-teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup vegetable oil
1/4 cup apple juice
1 cup apricot preserves or apricot fruit spread
Preheat oven to 325 degrees. Grease a 13-by-9-inch baking pan and set aside.
Combine the flour, oats, brown sugar, cinnamon, salt and baking soda in a large bowl; set aside.
Combine oil and apple juice in small bowl; sprinkle over oat mixture. Stir until dry ingredients are moistened. Reserve 1 1/4 cups and press remaining mixture evenly into prepared pan. Spread preserves evenly over top. Sprinkle with reserved oat mixture.
Bake 35 to 38 minutes or until golden brown. Transfer to wire rack to cool completely cut into bars. Makes 20 bars.
SUPER CHIP AND NUT COOKIES
1 1/4 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 egg, lightly beaten
1 teaspoon vanilla
1/3 cup white chocolate chips
1/3 cup semisweet chocolate chips
1/4 cup peanut butter chips
1/4 cup milk chocolate chips
1 cup chopped pecans or walnuts
Preheat oven to 350 degrees. Grease cookie sheets; set aside.
Combine flour, cocoa, salt, and baking soda in medium bowl; set aside.
Beat butter, granulated sugar and brown sugar in large bowl until light and fluffy. Add egg and vanilla; beat until well blended.
Add flour mixture; beat just until blended. Stir in all chips and nuts.
Drop dough by rounded tablespoonfuls 2 inches apart onto prepared cookie sheets. Bake 10 to 11 minutes or until set and no longer shiny.
Cool 2 minutes on cookie sheets; transfer to wire racks to cool completely. Makes 2 1/2 dozen cookies.
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.
