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    You are in: Home / Cookbooks / Squares, Bars & Cookies
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    31 recipes in

    Squares, Bars & Cookies

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    These date squares are a childhood favorite.

    Recipe #87722

    116 Reviews |  By Manda

    I "borrowed" this recipe from the kitchen at my college because I fell in love with these bars. They are so much better than store-bought, and you can add or subtract ingredients as you wish. They make a perfect on-the-go snack; a much healthier alternative to chips or cookies, especially for kids (Great for lunch boxes!)

    Recipe #20184

    My husband Mike makes these fabulous flat (no-flour) Italian cookies every year for the holidays, and they're absolutely heavenly! These cookies are an excellent addition to food gifts, as they will keep for a long time. Silpat baking sheets are very helpful when making these little gems.

    Recipe #46593

    A recipe I got from a co worker. Scrumptious. She substituted butter for shortening in the recipe and it was divine.

    Recipe #176199

    Delicious and very moist. Even better the second day.

    Recipe #28091

    I recieved a book on lentils from my folks because my dad has a farm which he grows lentils on... there is already a recipe for lentil granola bars on the site but mine has been modified and well loved... and you can change any of the ingredients... I sub things all the time...If I have a bit extra pureed lentils I will throw them in too... and sometimes I sub honey for the sugar.

    Recipe #409275

    22 Reviews |  By Stewie

    Bet you can't eat just one! All ingredients are usually kept on hand so this is easy and quick to make. Try substituting other flavorings for a completely different taste. YUM!

    Recipe #23293

    Melt in your mouth Swedish thumbprint cookies.

    Recipe #234847

    1 Reviews |  By redkar

    Vanilla Slices for a crowd, very easy to prepare, as good as the real thing, and everyone loves them!

    Recipe #158871

    Good Eats!

    Recipe #206878

    This is a fun and different way to make jello for the kids.

    Recipe #109416

    These are to die for. My family goes nuts over them.LOL They are from Joy of Cooking. I put it here so I can find the recipe fast. LOL

    Recipe #18960

    From Australian Women's Weekly. A prize recipe by Margaret Flood of Brunswick, Victoria. Can be made up to a week ahead. Store in an airtight container to prevent them losing their crispiness. They are very sweet so have them with a cup of coffee!

    Recipe #260844

    From Cooking Light website. Something different to make with over-ripe bananas (this is the key to a strong banana flavour--the more spotted the banana the tastier.) The biscotti are very small "baby-finger" sized--probably how they earned a low calorie rating!

    Recipe #114749

    These cookies simply melt in you mouth, they make a great addition to any holiday cookie platter :)

    Recipe #76868

    Adapted from Yankee magazine. Supposedly a version of this recipe is served on board the "Mary Day," a schooner from Maine. Any cookie with cardamom in it is a cookie for me. These are by far the best tasting spice cookies I have ever tried. Please use a wooden spoon to mix the dough - an electric mixer might make the dough too tough.

    Recipe #91399

    17 Reviews |  By Bergy

    Another Danish/Scandinavian recipe. Cardamom is in the ginger family and has a pungent flavor. These cookies will disappear quickly (Unless you don't like cardamom!)

    Recipe #13275

    Can be made a week ahead.

    Recipe #260840

    These are traditional Australian oat biscuits and until I found this recipe and made them recently, I had forgotten just how delicious they were.

    Recipe #246516

    I love making homemade angel food cakes and meringues, but unfortunately hate the waste of egg yolks. Recently, my range decided not to cooperate on my daughter's birthday, so I attempted three times in one day to make her 'promised' angel food cake...resulting in 36 egg yolks left over...YIKES! I made a ton of my Homemade Neverfail Egg Noodles, but I could only stand to have so many noodles made ahead, so I was on a mission. This is the recipe I found, then modified, from one of my Open Line Cookbooks (a radio station recipe program I loved listening to with Mom as a young girl). The recipe does not require chilling prior to rolling and baking, but I prefer to anyway, and in between cookie sheets. I like to double this recipe, as well as most cookie recipes to be quite honest. I think this would also work well pressed out as a cookie dough for a dessert pizza, although I haven't tried that yet. I have also used frozen egg yolks with great success, so there is no need to take on both an angel food cake project or meringue project and cookies in the same day. These also freeze well after baking; I haven't tried freezing them before baking yet. I hope you find this recipe as useful as I do!

    Recipe #63803

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