Christmas and cookies make a predictable combination. For many, an afternoon or two in the kitchen, baking batch after batch of cookies to give to friends, co-workers, teachers and others is as much a part of our holiday celebration as trimming the tree and going to church.
This year we opted to forgo traditional drop and iced cookies and make bars.
Bar cookie tips:
■ Almost any drop cookie recipe can be converted to a bar cookie. For a drop cookie recipe that yields about 36 cookies, press the dough into a 9-by-13-inch baking dish or pan. Bake at the same temperature called for in the recipe, but increase the baking time to 20-25 minutes. Larger batch recipes can be baked in a jellyroll (10-by-15-inch) pan.
■ Cool bars completely — at least 2 hours for most bars — before cutting.
■ For easy cutting, transfer the baked slabs to a cutting board and use a large knife.
■ Lining the baking pan with parchment paper or nonstick aluminum foil with overhang on two opposite sides makes removing the slabs easy and virtually eliminates the need to clean the pan.
■ Coating the knife lightly with vegetable oil, such as a spritz of Pam, will help prevent dried fruit from sticking to the blade.
■ When slicing bars with icing, creamy fillings or layers, wipe the blade clean with a hot damp towel or rinse under hot running water, then quickly wipe dry with a towel between cuts to make clean slices.
■ To cut bars into diamonds, make cuts about 1½ inches apart at a 45-degree angle along the entire length of the slab. Then make cuts 1½ inches apart perpendicular to the bottom edge of the slab, creating diamond-shaped bars.
■ For triangles, cut slab into squares, then cut squares diagonally in half.
■ Sturdy metal cookie cutters can also be used to cut bars into assorted shapes, such as trees, stars or bells.Brown Butter-Bourbon Chocolate Chip Bars Photo by Mitchell Pe Masilun
Source : https://www.arkansasonline.com/news/2018/dec/05/belly-up-to-the-bar-20181205/?features382