Dream Bars Cookies Recipe
Amount Measure Ingredient -- Preparation Method
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1/3 cup butter or margarine -- softened
1/3 cup packed brown sugar
1 cup all-purpose flour
Almond-Coconut Topping -- (recipe follows)
ALMOND-COCONUT TOPPING
2 eggs -- beaten
1 cup shredded coconut
1 cup chopped almonds
3/4 cup packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt
Heat oven to 350º. Mix butter and brown sugar in small bowl with spoon. Stir in flour. Press in ungreased rectangular pan, 13 × 9 × 2 inches. Bake 10 minutes.
Spread Almond-Coconut Topping over baked layer. Bake 20 to 25 minutes or until topping is golden brown. Cool 30 minutes. Cut 8 rows by 4 rows while warm.
ALMOND-COCONUT TOPPING:
Mix all ingredients.
Easy Decorated Gingerbread Cookies
Amount Measure Ingredient -- Preparation Method
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1 package gingerbread cake and cookie
mix
1/4 cup hot water
2 tablespoons all-purpose flour
2 tablespoons butter or margarine -- melted
Sugar
1 tub Rich & Creamy vanilla
ready-to-spread frosting
Miniature chocolate chips, raisins, cut-up
gumdrops, colored sugar, miniature
marshmallows, red cinnamon candies,
shredded coconut, chocolate shot or
shoestring licorice -- if desired
Heat oven to 375º. Mix gingerbread mix, hot water, flour and butter in
medium bowl with spoon until dough forms.
Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press bottom of glass into dough to grease, then dip into sugar; press on shaped dough to flatten to 2 1/2 inches in diameter.
Bake 8 to 10 minutes or until edges are firm (do not overbake). Cool 1
minute; remove from cookie sheet to wire rack. Cool completely. Frost with frosting. (Cover and refrigerate any remaining frosting.) Decorate as desired with chocolate chips and candies.
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