Almond Breton Biscuits

Ingredients
1 cup butter, softened
1/2 cup granulated sugar
1/4 cup powdered sugar
1/4 teaspoon salt
2 egg yolks
1-1/2 cups all-purpose flour
1/2 cup finely ground almonds
Coarse plain and/or colored sugar
1 egg white, lightly beaten
Directions
1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, powdered sugar, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg yolks until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the almonds.

2. Divide dough in half. Shape each portion of dough into an 8-inch-long roll. Wrap in plastic wrap or waxed paper and chill about 3 hours or until firm enough to slice.

3. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.

4. Place coarse plain and/or colored sugar in a shallow dish. Brush rolls with egg white, then roll in sugar to coat. Cut rolls into 1/4-inch-thick slices. Place slices 2 inches apart on prepared cookie sheet.

5. Bake in the preheated oven about 12 minutes or until edges start to brown. Transfer cookies to a wire rack; let cool. Makes about 54 cookies.

6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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Peanut Butter Bites

Ingredients
3/4 cup butter, softened
1/2 cup creamy peanut butter
1 cup sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
21 miniature chocolate-covered peanut butter cups, halved
Unsweetened cocoa powder (optional)
Directions
1. Preheat oven to 375 degrees F. In a large bowl, combine butter and peanut butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If necessary, cover and chill about 30 minutes or until dough is easy to handle.
2. Shape dough into 1-1/2-inch balls. Press a peanut butter cup half into each ball and shape dough around peanut butter cup to enclose. Place cookies 2 inches apart on an ungreased cookie sheet.
3. Bake in the preheated oven for 8 to 10 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to a wire rack; let cool. If desired, sprinkle cookies with cocoa powder. Makes about 42 cookies.
4. To Store: Place cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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Strawberry-Rhubarb Bars

Ingredients

* Nonstick cooking spray
* 1-1/2 cups quick-cooking rolled oats
* 1 cup all-purpose flour
* 3/4 cup granulated sugar
* 3/4 cup butter
* 1-1/2 cups chopped fresh or frozen rhubarb, thawed
* 1/3 cup granulated sugar
* 1/4 cup water
* 1/2 tsp. ground ginger
* 2 cups chopped fresh strawberries
* Ginger Icing

Directions

1. Preheat oven to 350 degrees F. Line 8x8x2inch baking pan with foil, allowing foil to extend over edges of pan. Coat foil with nonstick cooking spray, set aside.

2. In bowl stir together oats, flour, and 3/4 cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs (use fingers, if necessary, to break up mixture). Remove 1-1/2 cups oat mixture; set aside.

3. Press remaining oat mixture evenly into bottom of pan. Bake 20 minutes.

4. Meanwhile, for filling, in a medium saucepan combine rhubarb, 1/3 cup sugar, water, and 1/2 teaspoon ginger. Cook and stir over medium heat for 8 to 10 minutes until filling is thickened and bubbly. Stir in chopped strawberries. Remove 1/2 cup filling; cover and set aside. Carefully spoon remaining filling over hot baked crust. Sprinkle with reserved oat mixture, pressing lightly into rhubarb filling.

5. Bake for 30 to 35 minutes more or until top is golden and filling is bubbly. Cool in pan on wire rack. Lift from pan using foil. Carefully pull foil away from sides. Cut in bars. Top each with a spoonful of filling. Drizzle with Ginger Icing just before serving. Makes 16 bars.

6. Ginger Icing: In a small bowl stir together 1/4 cup sifted powdered sugar, 1/4 teaspoon ground ginger and enough orange juice, or milk to make of drizzling consistency (3 to 4 teaspoons). Makes about 1/4 cup.

7. To store: Transfer cut bars to covered storage container. Refrigerate up to 2 days or freeze up to 3 months. Thaw at room temperature to serve.

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Cherry Revel Bars

Ingredients

* 1 cup butter, softened, divided
* 2-1/2 cups packed brown sugar, divided
* 1/2 tsp. baking soda
* 1/4 tsp. salt
* 4 eggs, divided
* 1-1/2 tsp. vanilla, divided
* 2-1/2 cups all-purpose flour, divided
* 1-1/2 cups quick-cooking rolled oats
* 6 oz. bittersweet chocolate, chopped
* 2 cups (10 oz.) fresh sweet cherries (such as Bing or Royal Ann), pitted
* 1/2 cup slivered toasted almonds

Directions

1. Preheat oven to 350 degrees F. Line 13x9x2-inch baking pan with foil; set aside. In mixing bowl beat 1/2 cup of the butter on medium to high 30 seconds. Add 1 cup of the brown sugar, the baking soda, and salt. Beat until combined, occasionally scraping bowl. Beat in 1 egg and 1/2 teaspoon of the vanilla. Beat or stir in 1-1/4 cups of the flour. Stir in oats; set aside.

2. For filling, in saucepan stir remaining 1-1/2 cups brown sugar and 1/2 cup butter over medium heat until combined; cool slightly. Stir in remaining 3 eggs and 1 teaspoon vanilla; lightly beat with wooden spoon. Stir in remaining 1-1/4 cups flour and the chocolate.

3. Set aside 3/4 cup oats mixture; press remaining in pan. Spread filling, top with cherries, dot with reserved oats mixture, and sprinkle nuts. Bake 25 minutes, until top is light brown and filling is moist. Cool on rack 1 hour. Cover and refrigerate at least 2 hours.

4. Lift from pan; cut with serrated knife. Store, covered, at room temperature.
Makes 25 bars.

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Graham Cracker Bars

Ingredients

* 3/4 cup butter
* 3/4 cup granulated sugar
* 1/4 cup milk
* 1 egg, lightly beaten
* 1 cup chopped pecans, toasted
* 1 cup graham cracker crumbs
* 12 graham cracker rectangles
* 1 Tbsp. butter, softened
* 1/2 cup powdered sugar
* 2 to 3 tsp. milk

Directions

1. For filling, in medium saucepan combine 3/4 cup butter, granulated sugar, 1/4 cup milk, and egg. Stirring constantly, cook over medium heat until mixture comes to full boil. Remove from heat. Stir in pecans and crumbs. Cool 30 minutes.

2. Meanwhile, place 6 of the graham cracker rectangles, side by side, on a foil-lined baking sheet to make a rectangle about 10x7 inches in size. Spoon filling in small mounds onto graham cracker rectangles. Carefully spread to an even layer being careful not to move crackers. Place remaining cracker rectangles on top to match up with bottom rectangles. Lightly cover bars with plastic wrap. Chill in the refrigerator at least 4 hours or until filling is firm. Cut into bars.

3. In small bowl beat 1 tablespoon butter with whisk or electric mixer until smooth. Gradually whisk in powdered sugar and enough milk to make a thick drizzling consistency. Drizzle over bars. Let stand until set. Makes 24 bars.

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Chewy Cherry Almond Bars

Ingredients

* 1 cup butter, softened
* 2 cups packed brown sugar
* 2 teaspoons baking powder
* 1 egg
* 1 teaspoon almond extract
* 2 cups all-purpose flour
* 2 cups regular rolled oats
* 1/2 cup sliced almonds
* 1 12-ounce jar (1 cup) cherry preserves

Directions

1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease foil; set pan aside.

2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and baking powder. Beat until combined, scraping side of bowl occasionally. Beat in egg and almond extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the oats, and almonds.

3. Remove 1/2 cup of the dough and set aside. Press the remaining dough evenly into the bottom of the prepared baking pan. Spread with preserves. Crumble the remaining dough evenly over preserves layer.

4. Bake in the preheated oven about 35 minutes or until lightly browned. Cool completely in pan on a wire rack. Using the edges of the foil, lift the uncut cookies out of the pan. Cut into bars. Makes 36 bars.

5. To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month

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Cappuccino-Caramel Oat Bars

Ingredients

* 3 cups rolled oats
* 2-1/3 cups all-purpose flour
* 1 cup chopped pecans
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup butter, softened
* 2 cups packed brown sugar
* 2 eggs
* 1 tablespoon instant coffee powder or instant espresso powder
* 2 teaspoons vanilla
* 3/4 cup caramel ice cream topping
* 1/2 cup chopped pecans
* Coffee Glaze (optional)

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 15x10x1-inch baking pan; set aside.

2. In a large bowl stir together oats, flour, the 1 cup pecans, baking soda, and salt; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and beat until combined, scraping the sides of bowl occasionally. Beat in eggs, 1 tablespoon coffee powder, and vanilla until combined. Beat in as much of the oat mixture as you can with the mixer. Stir in any remaining mixture with a wooden spoon. Reserve 2 cups of the mixture for the topping.

3. Using floured hands, press remaining oat mixture evenly into bottom of prepared pan. Spread caramel topping evenly over crust to within 1/4 inch of edges. Drop spoonfuls of reserved topping mixture over caramel topping; sprinkle with the 1/2 cup pecans.

4. Bake in the preheated oven for 20 to 25 minutes or until edges are set (do not overbake). Cool in pan on a wire rack. If desired, drizzle with Coffee Glaze. Cut into bars. Makes 48 bars.

5. Coffee Glaze: In a small bowl combine 2 tablespoons very hot milk and 1 teaspoon instant coffee powder; stir until dissolved. Stir in 1 cup sifted powdered sugar until smooth. Drizzle over bars in pan. Let stand 15 minutes to set glaze.

6. To Store: Cover pan tightly and store at room temperature for up to 3 days or freeze for up to 1 month.

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