E6


Recipes


EASY MODERATE INVOLVED Editors’ note: The cookie recipes in this edition are labeled with the


following skill levels, in addition to special features:


Cheerios Cereal Bars Makes 16 bars


INGREDIENTS These no-bake bars were finalists in recent in-house EASY NO-BAKE


judging for the featured seasonal cookie offering at Gaylord National Resort and Convention Center. The recipe doubles easily, or the bars can be cut into smaller


pieces. MAKE AHEAD: The bars can be stored in an airtight con- tainer for up to 2 weeks. From Carla Yates, a pastry chef at the Gay- lord National Resort and Convention Center.


· 4 tablespoons (1/2 stick) unsalted butter · 1 cup creamy peanut butter · 16 ounces mini marshmallows · 8 cups Honey Nut Cheerios


· 11/2 cups semisweet chocolate chips


MG EE


KLMNO · 1 cup heavy whipping cream


PHOTOS BY DEB LINDSEY FOR THE WASHINGTON POST


STEPS · Use nonstick cooking oil spray to grease the inside of an 8- or 9-inch square baking pan. Line the pan with parchment paper so that two sides of it overhang enough to help pull out the slab of uncut bars later on.


· Melt the butter in a large pot over medium-low heat. Add the peanut butter and marshmallows; cook for 8 to 12 minutes, stirring often, until the mixture is fairly smooth and blended.


· Add the cereal; use a wooden spoon to stir so the cereal is evenly dispersed. Transfer the mixture to the prepared pan and press it in evenly.


· Place the chocolate chips in a heatproof bowl.


· Heat the cream to almost boiling (either in the microwave or in a small saucepan over medium-high heat). Pour it over the chocolate chips; let sit for a few minutes, then stir to create a smooth, glossy ganache.


· Spread the ganache evenly over the cereal mixture in the pan. Refrigerate until the topping is set (about 30 minutes).


· Use the paper overhang to pull out the slab of uncut bars. Use a sharp, smooth-edged knife to cut it into 16 bars.


NUTRITION | Per bar: 440 calories, 8 g protein, 53 g carbohydrates, 24 g fat, 11 g saturated fat, 30mg cholesterol, 240mg sodium, 2 g dietary fiber, 35 g sugar


Recipe tested by Bonnie S. Benwick; e-mail questions to food@washpost.com


LOWEST PRICES •I NCREDIBLE SELECTION •G REA TS ERVICE


BIG SAVINGS on Great Wines


90 90 90 INGREDIENTS


For the cookies · 1 cup walnut halves, toasted (see NOTE)


· 3/4 cup sugar


· 2 cups unbleached flour, plus more for working the dough


· 1/2 cup whole-wheat flour (see headnote) · 1/2 teaspoon salt


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Please Drink Responsibly Use a Designated Driver


Prices good thru 12/19/2010. Not responsible for typographical errors or supplier price increases. Products while supplies last. We reserve the right to limit quantities.


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STORE HOURS: Mon-Sat 8 am - 11 pm Sun 8 am - 9 pm


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· 16 tablespoons (2 sticks) unsalted butter, at room temperature · 1 large egg


For the filling


· 8 ounces (about 13) dried Calimyrna figs (tough stems removed), chopped (11/2 cups)


· 1/4 cup sugar · Peel (without pith) from 1/2 orange · 1 cup water


STEPS


· For the cookies: Combine the walnuts and 1/4 cup of the sugar in a food processor; pulse 8 to 10 times, until the nuts are finely ground. The mixture should resemble very coarse sand. Transfer to a bowl, then whisk in the flours and salt.


· Combine the butter and the


remaining 1/2 cup of sugar in the bowl of a stand mixer or hand-held electric mixer; beat on medium-high for 2 to 3 minutes until fluffy. Reduce the speed to medium; add the egg and beat to incorporate. Reduce the speed to low; gradually add the nut- flour mixture and beat just until a dough forms.


· Lightly flour a work surface. Transfer the dough to the floured surface and divide the dough in half. Lightly flour your hands and press the dough into two disks that are 1/2 inch thick.Wrap in plastic wrap and refrigerate for at least 2 hours or up to 2 days. (The dough can be frozen for up to 1 month.)


· For the filling: Combine the figs, sugar, orange peel and water in a medium saucepan over high heat; bring to a boil, then reduce the heat to low and simmer, uncovered, until the figs are soft and have absorbed most of the liquid, about 20 minutes. Discard the orange peel. Transfer the figs (not the liquid, but reserve it) to the bowl of a food processor; puree until smooth. Cool completely. If the mixture seems too thick, thin it with a little of the leftover liquid from the saucepan.


· Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.


· Remove one of the dough disks from the refrigerator and knead it 4 or 5 times on a lightly floured work surface to soften it. Use a lightly floured rolling pin to roll out the dough to a thickness of a scant 1/4 inch. Use a 2-inch cookie cutter to cut out 18 rounds. Arrange them on the baking sheet, spacing them 1 inch apart.Wrap the scraps in plastic and refrigerate.


· Bake the cookies until they are set and dry, 12 to 15 minutes. Slide the entire parchment sheet with the cookies onto a wire rack and let the cookies cool completely.


· Repeat with the remaining disk of dough (and any scraps), using a separate sheet of parchment paper. You should have a total of 60 to 72 cookies.


· To assemble the sandwich cookies, turn over half of the cookies so their bottom side is facing up; use a small offset spatula to spread them with about 1/2 teaspoon of the fig mixture. Top with the remaining cookies, with the bottom sides touching the filling.


· NOTE: Toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes, until fragrant and lightly browned. Cool completely before using.


NUTRITION | Per sandwich cookie (based on 36): 140 calories, 2 g protein, 17 g carbohydrates, 8 g fat, 4 g saturated fat, 20mg cholesterol, 35mg sodium, 1 g dietary fiber, 9 g sugar


Recipe tested by Sarah MeyerWalsh; e-mail questions to food@washpost.com


Prices good thru 12/19/2010.


WEDNESDAY, DECEMBER 8, 2010 Sandwich Cookies


Makes 30 to 36 sandwich cookies A little whole-wheat flour


gives these cookies a graham- cracker-like flavor, but you can use only all-pur- pose flour (21/2 cups total) for a


INVOLVED


more refined texture. When you cook the figs, just a


little liquid should be left in the saucepan, so the filling will be moist but not watery. Although this fig jam is delicious, you can substitute a good-quality store- bought brand or use apricot pre- serves.


MAKE AHEAD: The dough


needs to be refrigerated for at least 2 hours and up to 2 days, or it can be frozen for up to 1 month (and defrosted in the re- frigerator). The filled cookies can be stored in an airtight con- tainer for up to 2 days. Adapted from “Cookie Swap!” by Lauren Chattman (Workman, 2010).


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Walnut Fig


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$10 SAVE


SAVE $5


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