Cookies Tarts and Brownies

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Here you will find recipes for cookies tarts and brownies that will surely satisfy your sweet tooth!

Please note: For your convenience, you can click on the recipes listed below and be taken directly to a page with just that one recipe on it, in printer-friendly format.

You are certainly welcomed to read through this whole page, all the recipes are here as well, and there’s lots of pertinent information on background, history, customs, special notes, etc., so it is well worth the read.

Here is the list, in alphabetical order:

Oat-Cocoa Peanut Butter Candy Bars

Peanut Butter Truffle Brownies

Plum Tart with Tarragon Streusel

Raspberry Almond Thumbprint Cookies

Strawberry Crumble

When it comes to the subject of those bite-sized and snack-sized delights, the category of Cookies, Tarts and Brownies, you simply have to include this next American treat!

Oatmeal Chocolate Peanut Butter No-Bake Candy Bars

candy bars

Ingredients:
Directions:
  1. In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
  2. Remove from heat and add oats, chocolate chips and dried cranberries. Stir until combined and chocolate chips are melted.
  3. Spread into a 9×13 pan. Refrigerate until hardened, about an hour.
  4. What is not eaten right away can be stored in the refrigerator.

Peanut Butter Truffle Brownies

Cookies Tarts and Brownies: Peanut Butter Brownies

Ingredients:
Brownie Base-
Filling-
Topping-
Directions:
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 8-inch or 9-inch square pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Make brownies as directed on box. Cool completely, about 1 hour.
  2. In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
  3. In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 6 rows by 4 rows. Store covered in refrigerator.
Cookies Tarts and Brownies, Continued …

Plum Tart with Tarragon Streusel

streusel

Ingredients:
Pie dough-
Tarragon Streusel Topping-
  • ½ cup all-purpose flour
  • 1/4 cup white sugar
  • 1 tablespoon dried tarragon flakes
  • 2 ounces butter, cubed and chilled
Filling-
  • 1-½ pounds canned purple plums, drained, and sliced into ½-inch pieces
  • ⅓ cup sugar
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon salt
Directions:
Make pie dough-
  1. Place flour, sugar, cornmeal, and salt in a food processor. Pulse to combine.
  2. Add chilled butter and pulse a few more times, until mixture has pea-sized chunks of butter.
  3. Drizzle in 2 to 3 tablespoons ice water and pulse until dough holds together when squeezed.
  4. Add another tablespoon water if needed.
  5. Form dough into a disk, cover with plastic wrap, and refrigerate for 30 minutes.
Make streusel topping-
  1. In the same food processor, add the flour, sugar, and tarragon. Pulse to combine. Add butter and pulse until crumbly. Pour into a small bowl and refrigerate until needed.
  2. Preheat oven to 400°F. Combine plums and sugar in a large bowl. Set aside. Remove pie dough from refrigerator and roll out on a floured surface to fit an 11-by-7-inch rectangular tart pan or a 9-inch round tart pan. Place the dough gently into the tart pan and ease it into the corners, pressing with your fingers. Roll a rolling pin over the top edge of the pan to remove excess. Drain the plum/sugar mixture using a sieve and return mixture to bowl, discarding drained liquids. Add flour and salt and gently toss until plums are evenly coated.
  3. Shingle plum slices into prepared pan. Scatter streusel topping on top. Place tart on rimmed baking sheet and bake for 40 to 45 minutes or until golden brown. Cool 30 minutes before serving.

Raspberry Almond Thumbprint Cookies

rasp cookies

Ingredients:
Cookies-
Glaze-

 

Directions:
  1. Make the cookies: Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the the sugar, vanilla, and almond extracts. Scrape down the sides and the bottom of the bowl as needed. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed.  Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours.
  2. Preheat oven to 350F degrees. Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading). Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per ball. Make sure they’re nice and smooth. If you find that the balls of dough are sticky and/or have gotten a little soft after rolling- place the balls of dough back into the refrigerator to firm up. You absolutely DO NOT want soft dough. Make an indentation with your thumb into each ball. The dough may crack slightly when you press your thumb into it. Simply smooth it out with your fingers if you can. Otherwise, it’s perfectly fine to have a few cracks. Fill each with a scant 1/2 teaspoon of preserves. (Or however much it can hold.)
  3. Bake the shortbread thumbprint cookies for 14-15 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake.  In fact, I only baked mine for 13-14 minutes. I prefer them a little soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before glazing.
  4. Make the glaze: stir together glaze ingredients until smooth. Add more liquid to thin out or add more confectioners’ sugar to thicken to your desired consistency. Drizzle over cooled cookies (you can get artsy and create a pattern if you wish). Glaze will set within a couple hours.
  5. Store cookies covered at room temperature for 3 days or in the refrigerator for 6 days. Shortbread cookie dough may be frozen up to 2 months; baked cookies (without glaze) may be frozen up to 2-3 months.

Strawberry Crumble

strwbrycrmbl

Ingredients:
Cookies-
Topping-
Directions:
  1. Preheat oven to 375 degrees F. Grease a 9×13 inch baking dish.
  2. In a mixing bowl, gently toss the strawberries with the granulated sugar, and flour.
  3. Pour strawberry mixture into the prepared baking dish.
  4. In a medium mixing bowl, stir together flour, brown sugar, ground almonds and butter until crumbs form.
  5. Distribute crumb topping evenly over strawberries.
  6. Bake for 45 minutes, until golden brown.
  7. Serve warm, with some fresh strawberries as a garnish. Tastes great with a dollop of whipped cream, too.

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