The only issue I have with the softer cookie clan is that they are intensely difficult to ship or transport intact - even more so when they're packed with additions to the hilt. Holiday cookies are also always made in giant batches, which takes more time and energy than I usually have by the time December rolls around. My solution? Bang the dough into a brownie pan and bake it that way - yes, it takes a little more time in the oven, but there's less cleanup, risk of burning and falling apart, not to mention you can just pack them - pan and all - to your next gathering. Bars are also easier to
While I can't say I'll be giving up cut-out or drop cookies completely from my repertoire this holiday season, I do know that a pan of these rich brown sugar bars filled with dates, raisins, salted nuts and spelt flour will always be in my back pocket. Call it a little Christmas cheer for the cook - especially if you soak the fruit in your favourite tipple first!
Check out the good for this festive #HolidayFoodParty below!
- Chocolate Peppermint Bark from Cravings of a Lunatic
- Buche de Noel from That Skinny Chick Can Bake
- Cranberry Moscow Mule from The Girl in the Little Red Kitchen
- Chocolate Gingerbread Crumb Cake from Hungry Couple
- Gingerbread Cupcakes with Chai Spiced Frosting from Jen's Favorite Cookies
- Apres Ski Boozy Tea from Pineapple and Coconut
- Raspberry Almond Torte from Magnolia Days
- Fruit and Nut Bars from What Smells So Good
As always, many many thanks to Jen for putting this together!
Fruit & Nut Bars
Makes one 8" pan, 16 pieces
⅓ cup dark brown sugar
½ tbsp vanilla
zest of 1 lemon
zest of 1 orange
½ cup spelt flour
½ tsp baking powder
½ tsp salt
½ cup chopped, pitted dates
½ cup raisins
1 cup roasted, salted chopped nuts (your favourite kind or a mix - walnuts, almonds, hazelnuts and pistachios are all great)
- Preheat the oven to 350F, line an 8” square pan
- Beat the eggs in a large bowl until light.
- Add the sugar, vanilla and citrus zests, beating well.
- Mix in the flour, baking powder and salt until combined, then fold in the fruit and nuts.
- Pour into the pan, smoothing the top.
- Bake 35 minutes. Cool completely in the pan.
Total Fat: 5.1 g
Cholesterol: 23.3 mg
Sodium: 68.8 mg
Total Carbs: 18.6 g
Dietary Fiber: 1.8 g
Protein: 3.1 g
Don't forget to enter my Gay Lea Coconut Whipped Cream giveaway! A dollop of that would top off any of this party's creations perfectly!