Nearly every Saturday when I was a child, I would spend the afternoon helping my grandmother make cookies. One day, nostalgic for the taste of Nana's cookies but pressed for time, I devised a streamlined version -- cookie bars instead of individual cookies. Although they were a leap away from Nana's originals, they are close in inspiration and can be made in less than an hour.
Unlike most baked goods, which require a strict formula in order to succeed, bar cookies lend themselves to countless improvisations. Some of the bar cookies here have been inspired by new ingredients. While nibbling on some candied ginger one day, I imagined ginger shortbread, a thin, crisp, buttery bar with flecks of the ginger. Other bars use familiar old ingredients that were staples in Nana's kitchen -- pumpkin, jam and cream cheese -- in new ways. Marmalade brownies, fig bars and oatmeal and raisin bars reinvent traditional favorites.
Because they are adaptable and virtually fail-proof, bar cookies are irresistible not only to the experienced and daring baker, but to the casual cook as well. They are neat and easier to make than other cookies, which have to be rolled, molded or dropped from a spoon. To make them, you just mix the batter, spread it in a pan and pop it in the oven.
But the most important feature of bar cookies is their versatility. They can be new and snappy, sophisticated and elegant, or as old-fashioned and familiar as your grandmother's. And, of course, they are a joy to eat.
Energy Bars
These mighty morsels pack four grains: barley, oats, rye and wheat, plus dried fruits, nuts and seeds.
Makes 24 bars
2 cups uncooked Quaker Multi-Grain cereal
1/2 cup dark raisins
1/2 cup snipped 1/2 -inch pieces pitted prunes
1/2 cup coarsely chopped whole natural (unblanched) almonds
1/2 cup unsalted sunflower seeds
1 1/4 cups unbleached flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup oil
2/3 cup light brown sugar, packed
1 large egg
1 cup unsweetened applesauce
2 teaspoons vanilla
Combine cereal, raisins, prunes, almonds, sunflower seeds, flour, cinnamon, baking soda and salt in large bowl.
In separate bowl, whisk oil, brown sugar and egg until blended. Add applesauce and vanilla and stir to blend. Add dry ingredients and stir just until blended.
Spread batter in lightly buttered 9-by-13-inch baking pan. Bake at 350 degrees until golden brown, 35 to 40 minutes. Cool until lukewarm on wire rack before cutting into bars. These are good served warm from the oven.
Orange and Cranberry Ginger-Oat Bars
These bars are perfect for the "too-sweet-for-me" set. The orange-cranberry filling is quite tangy, and the oatmeal crust and topping lend a natural sweetness.
Makes 24 bars
FILLING:
1 (12-ounce) package whole cranberries, fresh or frozen, rinsed and picked over
3/4 cup water
3/4 cup granulated sugar
1 tablespoon grated fresh ginger root
1 tablespoon grated orange zest
CRUST AND TOPPING:
1 3/4 cups unbleached flour
2 teaspoons ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup light brown sugar, packed
2 large eggs
1 1/2 cups old-fashioned rolled oats
To prepare filling, combine cranberries, water, granulated sugar, ginger root and orange zest in medium non-aluminum saucepan and bring to boil. Cook over medium heat until cranberries "pop" and mixture is thickened, about 10 minutes. Remove from heat. Transfer to shallow plate or bowl and refrigerate until cooled and very thick. (Filling can be made up to 1 day ahead.)
To prepare crust and topping, sift together flour, ginger, baking powder and salt. Set aside. Beat butter and brown sugar in large bowl with electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture and oats just until blended.
Reserve about 1 1/2 cups dough for topping. Spread remaining dough in even layer in lightly buttered 9-by-13-inch baking pan. Spoon cranberry filling over dough and spread in an even layer. Using floured fingertips, sprinkle small clumps of reserved dough over cranberries.
Bake at 350 degrees until edges and top are golden brown, 35 to 40 minutes. Cool on wire rack before cutting into bars.
Raspberry and Hazelnut Shortbread Bars
These are best after they have mellowed for one day.
Makes 18 bars
2/3 cup hazelnuts (filberts)
1 1/2 cups unbleached flour
1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
2 large eggs
1/2 teaspoon vanilla
1 cup raspberry jam
powdered sugar
Spread hazelnuts on baking sheet and bake at 350 degrees until skins crack and nuts are lightly toasted, 10 to 15 minutes. Put nuts in dish towel and rub to remove loosened skins. Separate nuts from skins.
Grind nuts in food processor until quite fine. Remove 2 tablespoons and set aside. Add flour, granulated sugar, baking powder, cinnamon, lemon zest and salt and process to blend. With motor running, gradually add butter and process just until blended.
Whisk eggs with vanilla in small bowl. Gradually add egg mixture to processor, pulsing on and off just until mixture forms dough (do not over-process or dough will be too sticky). Divide dough in half. Working between 2 sheets of wax paper, roll out half of dough to 11-inch circle. Slide dough onto baking sheet and freeze 15 minutes. Press remaining dough into bottom of lightly buttered 9-inch square pan. Refrigerate until top crust is ready.
Spread chilled bottom crust with raspberry jam. Remove baking sheet from freezer. Peel off top layer of wax paper. Cut dough into perfect 9-inch square using ruler or pan as a guide. Invert top crust onto jam-spread bottom crust in pan. Remove remaining sheet of wax paper. Lightly sprinkle with reserved hazelnuts.
Bake until top is golden brown, 25 to 30 minutes. Cool on wire rack. Using small strainer, sprinkle evenly with powdered sugar. Let stand at least 3 hours before cutting into bars.
Marie Simmons is the author of the newly released "Bar Cookies: A to Z" (Chapters Publishing), from which this article is excerpted.