We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!


Tuesday, April 20, 2010

Cookie Recipe # 108 - Pineapple Pecan Bars



Plenty of pineapple and pecans make this bar cookie a people-pleaser plate.


Ingredients: 2 cups all-purpose flour, 2/3 cup powdered sugar, 1 cup butter, 1 can (20 oz) crushed pineapple in syrup or juice, drained, 4 eggs, 3/4 cup brown sugar, packed, 1/3 cup all-purpose flour, 2 cups coarsely chopped pecans.


Instructions: Preheat oven to 350 degrees. For crust, combine 2 cups flour and powdered sugar. Cut in butter until mixture is crumbly. Press into bottom of 13 x 9 inch baking pan, spreading evenly. Bake for 15 minutes. While crust is baking, prepare topping: Combine drained pineapple, eggs, brown sugar and 1/3 cup flour in mixing bowl; stir in pecans. Remove pan from oven and pour topping over partially baked crust. Place back in oven and further bake for 30-35 minutes or until set. Remove from oven to cooling rack to cool completely. Cut into bars.


Makes 32 bars.


"Treasury of Holiday Cookies" published by Publications International, LTD, Lincolnwood, IL, in 1994.


Cookies Rule!!!
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