Christmas Cookies

For years I made plates full of cookies to give to our neighbors and a very few friends. Several years ago I didn't have time to make the cookies and then Mom died in December one year and I felt like Christmas had passed us by, and then I just wasn't making the cookies anymore. Well, this year I thought I really should make the cookies again and I am so glad that I did. People really seem to enjoy them. I tried 2 new recipes, rich chocolate cookies from Tartine Bakery and lemon sablés from Dorie Greenspan's "Paris Sweets". The old recipes I used were the molasses crinkles, lemon bars, and Brandon bars. I have had two recipe requests and they are for the cookies that always have seemed to be the most popular. Both came from a co-worker at Stanford, Helen Okuda. She always brought the best things to potlucks. I have lost touch with Helen and the recipes only exist on note cards, time to back them up on the blog.

Lemon Bars

Crust: Blend together-1 cup butter

2 cups flour

1/2 cup powdered sugar

Press into lightly butter 9"x13" pan; bake @ 350 for 25 minutes.

Filling: Blend together-2 Cups sugar

4 beaten eggs

1 tsp baking powder

1/4 tsp salt

2 tblsps lemon zest, grated (from about 3 lemons)

1/4 cup flour

1/3 cup lemon juice

Pour filling over baked crust and bake @ 350 for 25-30 minutes, until golden brown (top will crack). When cool, cut into squares and dust with powdered sugar (through sifter).

Brandon's Chocolate Bars

Crust: 1 cup butter

1 cup dark brown sugar

2 cups flour

1 tsp vanilla

Cream butter & sugar. Add flour & vanilla. Pat into 9"x13" pan; bake @ 350 degrees 15 to 20 minutes.

Topping: 3 eggs

1 1/2 cups dark brown sugar

1 1/2 tsp vanilla

3 tblsps flour

3/4 tsp baking powder

12 oz. pkg semi-sweet chocolate chips

3/4 cup chopped walnuts

Beat eggs, sugar and vanilla. Mix in flour and baking powder; add chocolate chips and nuts. Sread topping over baked crust; return to oven for 25-30 minutes. Cut while still warm.