Fatty-Fat-Fat Layered Cranberry Bar Cookie
Buttery shortbread, cranberry sauce, and a chocolate chip-oatmeal cookie on top--better make a plan to resume jogging after you make these.
Shortbread:
1 cup butter, softenedButtery shortbread, cranberry sauce, and a chocolate chip-oatmeal cookie on top--better make a plan to resume jogging after you make these.
Shortbread:
1/2 cup granulated sugar
2 cups all-purpose flour
Cream butter and sugar until light and fluffy; gradually stir in flour until well blended. Spread or pat in an ungreased 13x9x2-inch baking pan and pierce with a fork. Bake at 300° for 20 minutes, until dough is still blond but getting flaky and firm. Remove shortbread from oven, cover in a layer of about a cup of leftover cranberry sauce (you could also do this with any flavor of fruit preserves or a sweet chutney), and then top with
Oatmeal cookie dough:
1/2
cups packed brown sugar
1/2
cup butter or margarine, softened
1
teaspoon vanilla
1
cup quick-cooking oats
1/2
cup unbleached flour
1/2
teaspoon baking soda
1/4
teaspoon salt
1/3
cup semisweet chocolate chips
Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
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Makes about 2 dozen
This is a simple riff on traditional Scandinavian thumbprint cookies; the dough gets replaced with the shortbread dough from above, and the fruit preserves get replaced with leftover cranberry sauce. Simple, rich, and addictive.
1 cup butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/2 teaspoon almond extract
1/2 teaspoon salt
about 3/4 cup leftover cranberry sauce
Preheat oven to 325 F. Line two cookie cheets with parchment paper.
Cream butter, almond extract, and sugar until light and fluffy; gradually stir in flour and salt until well blended. Roll into tablespoon-size balls and flatten slightly with palms; place on cookie sheet. With your thumb, create a well in the middle and fill with leftover cranberry sauce.
Bake 20-25 minutes or until the bottoms are lightly browned.
Cream butter, almond extract, and sugar until light and fluffy; gradually stir in flour and salt until well blended. Roll into tablespoon-size balls and flatten slightly with palms; place on cookie sheet. With your thumb, create a well in the middle and fill with leftover cranberry sauce.
Bake 20-25 minutes or until the bottoms are lightly browned.
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