Spindles Designs by Mary and Mags
Mom taught us how ... now we create together
I’m not sure why the name “Hello Dolly’s” was given to these great old cookies, but I know that they are wonderful to eat. This is the perfect recipe for those who love to eat chocolate, pecans and coconut and aren’t afraid of calories! We love soft and/or chewy cookies and these fit the bill for both. This recipe is fast, easy and doesn’t require much prep work.
I love, love, love chocolate. But every once in while I feel like I should try something different. Even thought these “Blonde Brownies” are not completely chocolate free, they are close. It is a great recipe to pull out when you want a change of pace.
When I was a young mother with 4 kids running around the house I almost always had cookies in the cookie jar. Not only for the children, I am the biggest cookie monster of them all. Sometimes there wasn’t time to cook 4 dozen cookies a dozen at a time. My mother had a recipe for a bar cookie so I figured it could happen with any cookie recipe. Well it did for some cookies better than others. My boys still prefer their chocolate chip cookies in bar form. I found this recipe for “Snickerdoodle Bars” in the food network magazine and thought I’d give it a try. As usual I made a few changes. My boys were disappointed. “Snickerdoodles aren’t supposed to be bars” they said. They really are quite tasty, just different from traditional “Snickerdoodle Cookies” that they love.
1 cup butter melted
1 1/2 cup sugar
3 eggs
1 tbsp vanilla
1 1/2 tsp cream of tartar
3/4 tsp soda
2 cups flour
1/4 tsp salt
Line 9″ X 13″ baking dish with parchment paper. Set aside. Whisk sugar into melted butter. Add eggs and vanilla. Sift together flour, soda, cream of tartar and salt, stir into butter mixture. Spread dough in prepared baking dish. Sprinkle dough with desired amount of cinnamon sugar. Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean. Cool, remove from pan and cut into bars.
Enjoy!
I’m always looking for new “bread” products recipes for our gluten-free eaters. I think that is the thing they miss the most. Thanks to “The American Test Kitchen” ( ATK ) the possibilities are a lot greater.
