A Touch of Hands Cookbook: Cookies and Bars

APRICOT BARS

1 1/2 C. sifted flour
1 tsp. baking powder
1/4 tsp. salt
1 1/2 C. quick oats
1 C. brown sugar
3/4 C. butter
3/4 C. apricot preserves

Sift together dry ingredients. Stir in oats and sugar. Cut in butter until crumbly; pat 2/3 of crumbs in 11"x7" pan. Spread with preserves. Top with rest of crumbs. Bake at 375 degrees about 35 minutes. Cool.

BUTTER PUFF SQUARES

1 box yellow cake mix
1 stick butter, melted
3 eggs (separated)
1 8 oz. pkg. cream cheese
1 lb. box powdered sugar

Combine cake mix, butter and 1 egg. Press into a greased jelly roll pan and set aside. Beat cream cheese, 2 eggs and powdered sugar well and pour over cake mixture. Do not mix. Bake at 350 degrees for 30 - 40 minutes. Sprinkle with powdered sugar while warm or you may want to leave it plain. Cut into squares when cool.

CHOCOLATE MINT BARS

4 eggs
2 C. sugar
1 C. cocoa
1 C. flour
1 tsp. peppermint flavor, divided
1 tsp. vanilla
3 sticks plus 2 tsp. margarine, divided
2 3/4 C. confectioner's sugar
milk
green food coloring
3 (1 oz.) semi-sweet chocolate squares

Beat eggs and sugar until thick. Add cocoa, flour, vanilla, 1/2 tsp. peppermint flavor and 2 sticks melted margarine. Put into 12"x18" jelly roll pan. Bake at 350 degrees for 20 minutes. Remove from oven and cool. Combine confectioner's sugar, 1 stick margarine (softened), 1/2 tsp. peppermint flavor, green food coloring and milk for spreading consistency, and frost first layer. Melt chocolate squares and 2 tsp. melted margarine. Use a pastry brush to spread this topping over the other two layers. Cut into small squares (this is very rich). Makes about 4 dozen.

DOUBLE CHOCOLATE OATMEAL COOKIES

1 1/2 C. sugar
1 C. softened butter
1 egg
1/4 C. water
1 tsp. vanilla
1 1/4 C. flour
1/3 C. cocoa
1/2 tsp. baking soda
1/2 tsp. salt
3 C. quick oats
6 oz. pkg. chocolate chips

Mix all ingredients together well. Place spoonfuls of dough 2 inches apart on a cookie sheet. Bake at 350 degrees 10-12 minutes.

HERMIT COOKIES

3/4 C. shortening or butter
1 C. sugar
1 egg
1/4 C. molasses
2 C. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cloves
1/2 tsp. ginger
1/4 C. nuts, chopped
1/2 C. raisins

Mix all ingredients together. Chill dough and then roll into 4 long rolls. Place 2 on greased cookie sheet. Sprinkle with sugar and bake at 350 degrees for about 8 - 10 minutes. Cut into diagonal strips while still warm (bars will be diamond-shaped).

KIM'S CONGO BARS

1 stick margarine
3/4 C. light brown sugar
1 tsp. vanilla
1/2 tsp. baking soda
1/2 C. chopped walnuts
1 egg
1 tbsp. milk
1 C. flour
1/8 tsp. salt
1 pkg. chocolate chips

Heat oven to 350 degrees. Grease 9"x9"x2" pan. Cream margarine and brown sugar until light and fluffy. Add egg, milk and vanilla; beat well. Combine flour, baking soda and salt. Add to creamed mixture. Stir in nuts and chocolate. Spread into pan. Bake 20-25 minutes or until lightly browned. Cool and cut into bars.

MICKEY'S PECAN COCOONS

1 C. margarine
1/2 C. confectioner's sugar
2 1/4 C. sifted all-purpose flour
1/4 tsp. salt
1 tsp. vanilla
1 C. chopped pecans

Mix all ingredients and form into cocoon or crescent shape. Bake about 15 minutes at 350 degrees with the oven door open. Roll in confectioner's sugar while hot. Cool and roll again.

NORWEGIAN DREAM (DROMMAR) COOKIES

1 C. butter
1 C. sugar
1 C. coconut
2 1/2 C. flour
1 tsp. baking soda
1 tsp. vanilla

Cream butter well. Sift dry ingredients and work into creamed mixture to make smooth dough. Chill 15 minutes. Roll by hand into small balls. Place on greased cookie sheets. Press cookies on top with fork or put 1/2 pecan or walnut piece on top or alternate 1/2 green or red glazed cherries at Christmas. Bake at 350 degrees for 15 minutes.

PEANUT BUTTER CHOCOLATE CHIP BARS

2 eggs
1/3 C. water
1/4 C. butter, softened
1 C. crunchy peanut butter
1 pkg. yellow cake mix
1 pkg. (12 oz.) semi-sweet chocolate chips

Grease and flour 13"x9" pan. Beat eggs, water, butter, peanut butter and half of the dry cake mix until light and fluffy. Stir in remaining cake mix and chocolate chips. Dough will be stiff. Spread in pan. Bake at 350 degrees for 30 - 35 minutes. Cool and cut into bars.

POTATO CHIP COOKIES

1 C. butter or margarine
1/2 C. sugar
1/2 C. potato chips, crushed
1 tsp. vanilla
2 C. flour
1/2 C. chopped nuts

Cream butter, sugar and vanilla. Add flour, nuts and potato chips. Form ball and flatten on ungreased cookie sheet. Bake at 350 degrees for 16 - 18 minutes or until edges are brown.

PUMPKIN BARS

2 C. flour
2 C. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1/2 tsp. salt
1 C. oil
1 15 oz. can pumpkin
4 eggs
2 C. powdered sugar
1/3 C. margarine, softened
3 oz. pkg. cream cheese, softened
1 tbsp. milk
1 tsp. vanilla

Mix flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, salt, oil, pumpkin and eggs. Bake in a 10"x13" pan at 350 degrees for 25 - 30 minutes. Mix powdered sugar, margarine, cream cheese, milk and vanilla and frost bars when cooled.

RANGER COOKIES

1 C. shortening
1 C. sugar
1 C. brown sugar
2 eggs
1 tsp. vanilla
2 C. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
2 C. quick oats
2 C. Rice Krispies
1 C. coconut
1/2 C. chopped walnuts
1 bag chocolate chips

Mix first 5 ingredients, then stir in the rest. Drop dough by rounded teaspoon 2" apart on cookie sheet. Bake at 375 degrees for 10 - 12 minutes.