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Recipes

  • Muffin is filling breakfast
    When fall rolls around and it’s back to school and work, wouldn’t you love to start your day with something tastier and more substantial than that all-too-typical bowl of cold cereal? It’s just so boring day after day.
  • Quick side dish
    Quick side dishes are my secret for summer cooking. This one can be thrown together quickly and requires minimal heat to prepare. It can also serve as a topping for grilled salmon, steaks or chicken breasts.
  • Sun shines on al fresco food
    Here comes the sun — and the fun of dining al fresco. When it comes to summer fare, familiar favorites are always welcome, such as burgers on the grill, sandwiches, salad, lemonade and dessert.
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Associated Press
Ice Cream Cone Carmel Date Bars

More cookie recipes

Associated Press
Tropical Almond Macaroons

Tropical Almond Macaroons

2 (8-ounce) cans almond paste

3/4 cup sugar

4 egg whites

1 tablespoon dark rum

1 cup finely diced dried pineapple

Maraschino cherries (patted dry and halved) or flake coconut, to garnish

Heat the oven to 325 degrees. Line 2 baking sheets with kitchen parchment.

In the bowl of a stand mixer, break up the almond paste into pieces. Add the sugar and beat until smooth. Add the egg whites and beat again until smooth. Stir in the rum and pineapple.

Drop the dough by the teaspoonful onto the prepared baking sheets. Garnish each cookie with a well-dried cherry half or a piece of coconut.

Bake for 20 to 25 minutes, or until lightly golden brown and dry to the touch. Store in an airtight container at room temperature. Makes 60 cookies.

Brown Butter Fig Thumbprint Cookies

1 cup (2 sticks) unsalted butter

1/4 cup powdered milk

6 ounces dried figs, chopped

1/3 cup orange juice

1/3 cup water

1/2 cup sugar

1/4 teaspoon salt

2 1/2 cups all-purpose flour

1 tablespoon vanilla sugar (or regular granulated sugar)

In a small saucepan over medium-high heat, combine the butter and powdered milk. Cook, stirring frequently, until lightly browned and nutty in fragrance. Remove from the heat and allow to cool and solidify.

Meanwhile, make the filling. In a small saucepan over medium heat, combine the figs, orange juice and water. Cook, stirring regularly, until the figs are broken down and soft, about 15 minutes. Transfer to a food processor and processor until smooth. Transfer to a bowl and allow to cool completely.

When the butter mixture is ready, in a medium bowl, combine it with the sugar and salt. Use an electric mixer to beat until creamy and well combined. Stir in the flour until a thick dough comes together.

Heat the oven to 400 degrees. Line a baking sheet with kitchen parchment.

To shape and fill the cookies, pinch off a tablespoon of dough. Roll the dough into a ball, then press your thumb into the center to make an indentation. Fill the center with 2 teaspoons of the fig mixture, then arrange on the prepared baking sheet.

Sprinkle the tops of the cookies with vanilla sugar. Bake for 20 to 25 minutes, or until golden brown.

Transfer the cookies to a rack and allow to cool completely. Store in an airtight container at room temperature. Makes 2 dozen cookies.

Sweet-and-Salty Kitchen Sink Cookies

1 cup (2 sticks) unsalted butter, room temperature

1 cup packed brown sugar

1/2 cup granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 egg

1 egg yolk

2 teaspoons vanilla extract

2 tablespoons previously brewed coffee grounds

2 cups all-purpose flour

3/4 cup rolled oats

3/4 cup chopped prunes

1 cup crushed wavy potato chips

1 cup salted peanuts

1 cup chopped bittersweet chocolate

Heat the oven to 350 degrees. Line a large baking sheet with kitchen parchment.

In a large bowl, use an electric mixer to beat together the butter, both sugars, baking soda, baking powder and salt until light and fluffy. Beat in the egg, egg yolk, vanilla and coffee grounds. Stir in the flour, then stir in the oats, prunes, potato chips, peanuts and chocolate.

Working in batches, scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches between the cookies. Bake for 11 to 13 minutes, or until light golden brown.

Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a rack to cool completely. Allow the baking sheet to cool between batches. Makes 4 1/2 dozen cookies.

Ice Cream Cone Caramel Date Bars

6 tablespoons unsalted butter, room temperature

1 1/2 cups packed brown sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 teaspoon baking powder

1 egg

1 1/3 cup all-purpose flour

1 cup crushed toasted pecans, divided

1 cup crushed sugar ice cream cones (about 6 cones), divided

8-ounce package pitted dates, finely chopped

3/4 cup half-and-half

8 ounces soft caramel candies

Heat the oven to 350 degrees. Coat a 9-by-13-inch baking pan with baking spray.

In a medium bowl, use an electric mixer to beat together the butter, brown sugar, vanilla, salt and baking powder. Beat in the egg. Stir in the flour, then 3/4 cup of the pecans and 3/4 cup of the crushed sugar cones. Press the mixture in an even layer into the prepared pan and bake for 15 to 18 minutes, or until golden brown.

While the crust bakes, make the filling. In a medium saucepan over medium heat, combine the dates and half-and-half. Cook until the dates soften and begin to break down, about 10 minutes. Add the caramels and cook until melted, stirring constantly, about another 10 minutes.

When the crust is baked and the filling is made, pour the filling over the crust and spread evenly. Sprinkle the reserved toasted pecans and crushed sugar cone over the top, then let set up until firm. Cut into 24 bars. Makes 2 dozen cookies.

Peanut Butter and Jelly Cookies

1/2 cup granulated sugar

1 cup golden raisins

1 1/2 cups packed brown sugar

1 (15-ounce) jar natural peanut butter

2 eggs

2 teaspoons vanilla extract

1/2 teaspoon kosher salt

Heat the oven to 350 degrees. Line a baking sheet with kitchen parchment.

In a food processor, combine the granulated sugar and golden raisins, then pulse until chopped to small pieces, but not a purée.

In a medium bowl, beat together the brown sugar, peanut butter, eggs, vanilla and salt until thoroughly mixed. Mix in the sugar and raisins until evenly distributed.

Working in batches, scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches between cookies. Use a fork to make a crosshatch design on the top of each cookie, slightly flattening them in the process. Bake for 11 to 13 minutes, or until light golden brown.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a rack to cool completely. Allow the baking sheet to cool between batches. Makes 3 dozen cookies.

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