Pan and Bar Cookies
Sending Cookies in the Mail
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Pan and Bar Cookies are probably my favorite kind of cookies, because you just mix it and spread it in a pan and bake. I think I first got hooked on Pan Cookies with the Toll House Pan Cookie Recipe. Plus having four kids, you never have enough cookies.
Tips for Sending Cookies in the Mail
Prepare soft, moist cookies that can handle jostling rather than fragile, brittle cookies, that might crumble. Brownies and bar cookies are generally sturdy although avoid shipping those with moist fillings and frostings since they become sticky at room temperature. For the same reason, shipping anything with chocolate during the summer or to warm climates is also risky.
Bar cookies should be packed in layers the size of the container, or they can be sent in a covered foil pan as long as the pan is well cushioned inside the shipping box. For other cookies, wrap each type of cookie separately to retain flavors and textures. Cookies can also be wrapped back to back in pairs with either plastic wrap or foil. Place wrapped cookies as tightly as possible in snug rows inside a sturdy shipping box or container.
Fill the bottom of the shipping container with an even layer of packing material. Do not use popped popcorn or puffed cereal. Place crumbled waxed newspaper, newspaper or paper toweling between layers of wrapped cookies. Fill ant crevices with packing material like bubble wrap, and add a final layer at the top of the box.
Rice Krispie Bars with Chunky Peanut Butter and M&Ms
Fork Print Cookies
1
1/4 cup flour
1/4 tsp. baking powder
1/8 tsp. salt
1/2 cup plus 2 Tblsp
soft butter
1/2 egg
1 tsp. vanilla
Grease a 9 x 13 pan. Sprinkle lightly with flour and remove excess. Start oven 10 min before baking. Set at 300. Sift first 3 ingredients. Cream butter till smooth and shiny, add sugar and cream well. Add the half egg, beat until fluffy. Stir in vanilla, then flour and beat well. Turn batter into pan and spread out with a spatula to even thickness and until top is smooth. Now draw a fork over dough to make straight, shallow lines, 1 1/2 inch apart. Go both ways in a criss cross pattern.
Bake 30 minutes or to a pale golden color. Remove from oven and immediately cut into 5 strips each way to obtain bars. Let cool in the pan or cake rack. Then remove carefully. Store in container with tight fitting cover. Makes 25 bars
York Cookies
1/2 cup butter
1/2 cup sugar
1 cup flour
1 egg
1
tablespoon milk
1/2 teaspoon soda
1/4 tsp. nutmeg
1 tablespoon lemon
or orange juice
Cream the butter and sugar and add flour gradually. Beat up the egg, add the milk and mix together. Add the soda nutmeg, lemon or orange juice. Spread very thin on a cookie sheet. Sprinkle with sugar and bake at 375 until a golden brown. Cut into squares.
Chinese Chews (Recipe from 1963)
Blend 1/2 cup sugar with 1/2 cup butter. Add 2 eggs, 1 cup flour sifted with 1 tsp. baking powder and 1/2 tsp. salt. Add 1 tablespoon hot water and 1 tsp vanilla. Add 1 pkg finely cut dates. and 1/2 cup chopped nuts. Spread into a well greased and floured pan. Bake 15 to 20 minutes at 350 F. Cool. Cut into squares and roll in powdered sugar
Bar Cookie Crust
No stick
cooking spray
2 1/2 cups flour
1 cup cold margarine, cut in pieces
1/2
cup confectioners sugar
1/4 tsp. salt
Preheat oven to 350. Spray a 15x10x1 inch baking pan with cooking spray. In large bowl with mixer at medium speed, beat flour, margarine, sugar, and salt until mixture resembles coarse crumbs; press firmly and evenly into prepared pan. Bake 20 minutes or until golden brown.
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