I was flipping through my well-worn copy of The Great Book of Chocolate by David Lebovitz, flagging the pages of interest, when I saw a recipe for something called a Congo Bar and realized that I didn’t know what a Congo Bar was.

Then, as I read through the recipe, it started to coalesce in my head as a Blondie loaded with chocolate chips and chopped nuts. And as good as I’m sure David’s recipe is (which came to him courtesy of the Goddess of Baked Goodness, Flo Braker), I couldn’t help remembering that I created the Best Blondie in the Universe last year around this time and even suggested loading it with chocolate chips, chopped nuts, coconut, chopped peanut butter cups and anything else you can think of. For the post, I made a Peanut Butter Caramel Sauce and dolloped that throughout the batter. So was that creation actually a Congo Bar?

And you know what happened next: an inevitable flurry of cookbook and web research to try to pin down this intriguing bar cookie. Some of the examples I found on the web looked like chocolate chip cookie dough pressed into a baking pan and baked en masse. The interior of the cookie was not as chewy as I love a Blondie to be. But other examples featured a cookie crumb crust with a top layer of chocolate chips, coconut, chopped nuts, and condensed milk. Quite a different cookie altogether.

Nevertheless, most sources seem to agree than a Congo Bar is essentially a Blondie (no cocoa in the dough) with added coconut. It’s the coconut that makes it a Congo Bar. Other additions, such as chocolate chips and chopped nuts are optional. And BTW, the name has nothing to do with the Congo in Africa. It was just some long forgotten cook’s idea of an exotic sounding name to lend allure to the cookie. As if this deeply satisfying and delicious  cookie needs any help in the allure department!

Chewy Gooey Congo Bars

Congo Bars take Blondies to the Wild Side. There is nothing demur or sophisticated about either of these ultra-chewy, lip smacking bar cookies. They are unabashedly hedonistic, indulgent, and sensuous. Which of course strikes just the right note for summertime fun.

Most Congo Bar recipes I have seen specify a 9- by 13-inch baking pan for this amount of batter. That will make a very thin Congo Bar, which is not my preference. This Congo Bar is big, bold, and extra chewy.

Note I prefer an 8- by 8-inch baking pan, but if you want a somewhat thinner Congo Bar, use a 9- by 9-inch baking pan.

vegetable oil spray or unsalted butter, to coat the pan
1 tablespoon all-purpose flour, to coat the pan

1 cup unsalted butter or unsalted browned butter (2 sticks)
2 cups packed dark brown sugar

2 large eggs, lightly beaten
1 tablespoon vanilla

2 cups King Arthur unbleached, all-purpose flour
2 teaspoons baking powder
½ teaspoon salt

1 cup lightly toasted, unsweetened, shredded coconut
1 cup chopped white chocolate (or white chocolate chips) (or half white chocolate and half bittersweet chocolate)
1 cup lightly toasted pecans, coarsely chopped

1. Line an 8- by 8-inch (8-cup capacity) or 9- by 9-inch (10-cup capacity) metal baking pan with two crisscrossing strips of foil, shiny side down. Coat the foil lightly with vegetable spray or softened butter and sprinkle on the flour. Tap the pan from side to side to evenly coat with flour and then tap out any excess. Reserve.
2. In a 2-cup glass measuring cup, melt the butter in the microwave. Pour into a large mixing bowl and add the brown sugar.
3. Cool the mixture until just warm but not hot. Stir in the beaten eggs and vanilla.
4. Over the top of the batter, sift the flour, baking powder and salt. Combine well.
5. Spread batter evenly into the prepared baking pan.
6. Bake at 350? for about 35 minutes, until the top of the cookies is set and a toothpick inserted in the center comes out with a few moist, but not gooey crumbs. With these cookies, it is better to err on the side of under done than overdone.
7. Cool on a wire rack, and then lift the Blondies out of the pan using the edges of the foil.
8. Cut with a serrated knife into 2- by 2-inch squares.
9. Store airtight at room temperature for up to 2 days.

Makes sixteen 2-inch square bar cookies.

Resources

• America’s Test Kitchen: Congo Bars
• Bakerella: I Hope You Have Chocolate Chips Handy
• Can You Stay for Dinner: Congo Bars
• Cookie Madness: Big Pan of Congo Bars
• Kat’s Kitchen Place: Congo Bars
• Martha Stewart: Congo Bars
• Savory Sweet Life: Coconut Chocolate Pecan Congo Bars
• She’s in the Kitchen: Retro Cooking: Congo Bars
• Simply Sara: Congo Bars
• The Congo Cookbook: Congo Bars – Congo Squares

Copyright 2011 Susan S. Bradley. All rights reserved.

On the twelfth day of Christmas… my true love gave to me … Peppermint Lime Kaleidoscope Cookies. 

What a whirlwind it’s been in the OtherWorldly Kitchen. Flour, flour everywhere–along with nuts, sprinkles, chocolate, cookie cutters, baking sheets, and cooling racks. And of course the ever ready digital camera. I’m not quite ready to end the madness, so I’ve actually started developing cookies for next year. Two down, ten to go.

At this rate, it will still be Christmas in our house long after the New Year has begun. I really must wind this down. And move on to Christmas fudge. And Gingerbread cupcakes.

So. Our last cookie. I saved this buttery morsel for the final post because it epitomizes everything that’s wonderful about Christmas. It’s grand, colorful, festive, brightly flavored, and well, just plain wonderful. All the things of which memories are made.

Wishing you and yours the most magical holiday ever, with mountains of cookies to delight your spirits and warm your hearts. Merry Christmas to all and to all a good night.

Peppermint Lime Kaleidoscope Cookies

These festive little cookies deliver a pleasant surprise at first bite. What better flavor to celebrate Christmas and ring in the New Year than peppermint. Add lime and you have a party in your mouth. You probably won’t detect the flavor from small amount of added cornmeal, but it contributes to the crunch factor.

Baking Note   For best results, cookies must be COLD when they go into the oven. Otherwise, they may spread too much. Always give cookies plenty of space to spread regardless, at least an inch between cookies. Baking times are APPROXIMATE. Correct baking times are critical to the success of your cookies. Test your oven and pan setup with a few cookies to start with and watch the timing closely. Dark pans bake faster than light pans or air-sandwiched pans. Silicon mat-lined pans bake faster than parchment-lined pans. Cookies that are rolled to 1/8-inch thick bake faster than cookies rolled to ¼-inch thick. And your oven may be running hot or cold. There are so many variables. Do test a couple of cookies first. It may save an entire batch later.

2½ cups King Arthur unbleached, all-purpose flour 
½ cup cornstarch
½ cup yellow cornmeal

1½ cups unsalted butter (3 sticks)
1 cup sugar
finely grated zest of 2 limes
1 teaspoon peppermint extract
¼ teaspoon lime oil
½ teaspoon fine sea salt

Finishing
gel food color in rose and teal (or other colors of choice)
multi-colored sprinkles, optional

1. In a large mixing bowl, sift the flour and cornstarch, and then stir in the cornmeal. Reserve.
2. In a stand mixer fitted with the paddle attachment, cream together the butter, sugar, lime zest, and peppermint extract, lime oil, and salt.
3. Add the flour mixture and mix on very slow speed very briefly, just until a dough forms.
4. Divide dough in thirds by weight. Each portion should weigh about 11 ounces.
5. Put one portion of dough back into the mixer bowl and add a drop or two of rose food coloring. Mix to distribute, then remove the dough from the bowl and wipe the bowl clean.
6. Put one portion of dough back into the mixer bowl and add a drop or two of teal food coloring. Mix to distribute, and then remove the dough from the bowl. You now have three portions of dough: one plain, one rose, and one teal.
7. Roll each portion into a 2-foot rope. Place the three ropes side-by-side and then cut in half lengthwise. Working with three of the ropes at a time, twist them together, enclose in plastic wrap, and then roll to a 2-inch diameter, twisting the ends of the plastic wrap to help compact the rolls. Repeat with the remaining 3 ropes/
8. Wrap well in additional plastic wrap and frig for at least 2 hours or overnight. (The sealed dough can be refrigerated for 2-3 days if necessary.)
9. When you’re ready to bake, remove one dough roll at a time from the frig. If desired, roll in sprinkles to evenly coat the surface. Then slice cookies widthwise at ¼-inch intervals.
10. Arrange cookies one inch apart on a parchment paper lined cookie sheet.
11. Bake at 325° for about 12-14 minutes, rotating pans at the halfway point to ensure even browning.
12. Remove from the oven, immediately loosen each cookie with a thin spatula and set on a wire rack to cool.
13. Store airtight in layers separated by wax paper rounds in a cookie tin in a cool, dry place. These cookies improve with age. They keep for 3-4 weeks.

Makes about 5 dozen, 2-inch diameter cookies.

There’s More

Check out our three Christmas cookie collections:

• Season 3: Twelve Days of Christmas Cookies: Silver Bells
• Season 2: Twelve Days of Christmas Cookies: Starry Night 
• Season 1: Twelve Days of Christmas Cookies: Deck the Halls

Copyright 2010 Susan S. Bradley. All Rights Reserved.

On the eleventh day of Christmas…  my true love gave to me … Coconut Vanilla Lime Shortbread.

To my palate, coconut and lime are a pairing made in heaven. Coconut on its own is subtle and seductive, like a lazy summer afternoon. Add lime, and it’s party time.

I admit I may be biased on this, as I love lime with almost everything. It is definitely my favorite citrus fruit and our frig is always well stocked. Not a panic if I run out of lemon, but let the lime stash dwindle to almost zero, and it’s Costco-run time. (Thank God for Costco, by the way, as limes are often super expensive elsewhere.)

Now let’s take this flavor pairing one step further and add vanilla bean. Holy moly, out of this world! You will want to package these in cellophane gift bags and give them to everyone you know.

Because this cookie has such remarkable flavor, I prefer to leave it undecorated, and then watch people’s expressions when they bite into it. If you wish though, you can of course sprinkle the cookies with a little sanding sugar or luster to make them look more festive on the Christmas cookie platter.

Coconut Vanilla Lime Shortbread

Toasted coconut, lime, vanilla bean, and browned butter: a Christmas cookie flavor combination a bit unexpected, as well as out of this world.  You will be hounded mercilessly until you bake these for everyone. We eat them all year long.

To give some variety to the Christmas cookie display, I make this cookie long and narrow. Actually though, you can shape them anyway you like. They are wonderful rolled and cut with traditional cookie cutters, then finished with sanding sugar or luster.

Baking Note   For best results, cookies must be COLD when they go into the oven. Otherwise, they may spread too much. Always give cookies plenty of space to spread regardless, at least an inch between cookies. Baking times are APPROXIMATE. Correct baking times are critical to the success of your cookies. Test your oven and pan setup with a few cookies to start with and watch the timing closely. Dark pans bake faster than light pans or air-sandwiched pans. Silicon mat-lined pans bake faster than parchment-lined pans. Cookies that are rolled to 1/8-inch thick bake faster than cookies rolled to ¼-inch thick. And your oven may be running hot or cold. There are so many variables. Do test a couple of cookies first. It may save an entire batch later.

1 cup Bob’s Red Mill unsweetened flaked coconut, lightly toasted
3 cups King Arthur unbleached, all-purpose flour

1½ cups fresh unsalted butter, at cool room temperature (3 cubes)
1 cup sugar
finely grated zest of 2 large limes
scraped seeds of ½ vanilla bean
1 tablespoon fresh lime juice
2 teaspoons vanilla extract
1 teaspoon coconut extract
½ teaspoon fine sea salt

Finishing
clear sanding sugar or luster, optional

1. In a processor fitted with the steel blade, process the toasted coconut to a fine grind.
2. In a large mixing bowl, sift the flour and stir in the ground coconut. Reserve.
3. In a stand mixer fitted with the paddle attachment, cream together the butter, sugar, lime zest, and vanilla bean seeds.
4. Add the lime juice, vanilla extract, coconut extract, and salt, and incorporate.
5. Add the flour-coconut mixture and mix on very slow speed very briefly, just until a dough forms.
6. Divide dough in half. Form each portion into a 12-inch long by 2¼-inch wide by 1-inch deep log. Wrap well in plastic wrap and frig for at least 2 hours or overnight. (The sealed dough can be refrigerated for 2-3 days if necessary.)
7. When you are ready to bake, remove one dough rectangle at a time from the frig and slice cookies widthwise into ¼-inch thickness.
8. Arrange cookies one inch apart on a parchment paper lined cookie sheet. If desired, sprinkle with fine sanding sugar or luster.
9. Bake at 325° for about 20-22 minutes, rotating pans at the halfway point to ensure even browning.
10. Remove from the oven, immediately loosen each cookie with a thin spatula and set on a wire rack to cool.
11. Store airtight in layers separated by wax paper rounds in a cookie tin in a cool, dry place. These cookies improve with age. They keep for 3-4 weeks.

Makes about 8 dozen, 2½-inch by 1½–inch cookies.

There’s More

Follow along as we bake this year’s cookie collection, and check out our past two collections:

• Season 3: Twelve Days of Christmas Cookies: Silver Bells
• Season 2: Twelve Days of Christmas Cookies: Starry Night
• Season 1: Twelve Days of Christmas Cookies: Deck the Halls

Copyright 2010 Susan S. Bradley. All Rights Reserved.

On the tenth day of Christmas… my true love gave to me … Toasted Pecan Gems.

Have you ever been in a kitchenware store and upon spying a new piece of equipment, baking pan, or whatever, think, “Ohhh, I really NEED that?” But then if the person with you asks what you need it FOR, you mumble something incomprehensible under your breath. Because the truth is you have no idea what you need it for, but you need it nonetheless.

Well, that’s what happened to me a while back at Crate & Barrel, where I happened upon the Chicago Metallic Mini Whoopie Pie Pan with 20, two-inch shallow cups. It was LOVE at first site, and I bought two on the spot. Then they joined the stacks of bakeware in the pantry and were forgotten.

As it turned out, they were simply waiting for the perfect moment to make a triumphant debut. After I rolled the first disk of this pecan-loaded cookie dough and cut it with snowflake cookie cutters, I remembered the pans. What a difference a pan can make! While the rolled version of this cookie is delicate and lovely, the gems produced by the pan are in a league of their own. Perhaps it’s because they are a little thicker and toasty brown around the edges. I’m not sure. I only know that I’ll never roll out this cookie again.

Another key advantage to using this pan is that it controls the spread of the cookie. You get perfectly shaped cookies every time. And there is something extra special about petite cookies. Maybe it’s the lack of quilt you feel after eating six of them. Fine, I ate a dozen, but it’s Christmas and who’s counting?

Toasted Pecan Gems

My mission with these crisp, crunchy, melt-in-your-mouth, shortbread-style cookies was to pack as much toasted pecan flavor into each one as possible. Adding a whole pecan half to the top of each diminutive cookie was pure inspiration. It adds immeasurably to the flavor and texture experience.

Baking Note   For best results, cookies should be COLD when they go into the oven. Otherwise, they may spread too much. Always give cookies plenty of space to spread regardless, at least an inch between cookies. (Not a factor if you use the suggested pan.) Baking times are APPROXIMATE. Correct baking times are critical to the success of your cookies. Test your oven and pan setup with a few cookies to start with and watch the timing closely. Dark pans bake faster than light pans or air-sandwiched pans. Silicon mat-lined pans bake faster than parchment-lined pans. Cookies that are rolled to 1/8-inch thick bake faster than cookies rolled to ¼-inch thick. And your oven may be running hot or cold. There are so many variables. Do test a couple of cookies first. It may save an entire batch later.

2 cups King Arthur unbleached, all-purpose flour 
1 cup pecans (4 ounces)

1½ cups (3 sticks) unsalted butter, cool room temperature
1 cup sugar
2 teaspoons vanilla
1 teaspoon ground cinnamon
½ teaspoon fine sea salt
¼ teaspoon ground nutmeg

Finishing
1-2 cups pecan halves

1. In a processor fitted with the steel knife, process 1 cup of flour with pecans to a powder. Then add the remaining 1 cup of flour and pulse to combine. Reserve.
2. In a stand mixer fitted with the paddle attachment, cream together the butter and sugar. Add the vanilla, cinnamon, salt, and nutmeg. Incorporate.
3. Add the flour mixture and mix very briefly on very slow speed, just until a dough forms.
4. Using a #70 scoop (1 tablespoon) with a release mechanism, scoop balls of dough, leveling each ball with the edges of the scoop. (Thus each ball will have one flat surface.)
5. Arrange the dough balls closely together on a baking sheet, cover with plastic wrap, and chill for at least an hour or as long as a couple of days. (The texture and flavor of the cookies improves with extended chilling—12 or more hours.)
6. Coat a baking sheet lightly with vegetable spray or cover with a sheet of parchment paper. Arrange 12 cookie balls, flat sides down, 2 inches apart, on the baking sheet. Or better yet, put one cookie into each of the 20 indents in the Chicago Metallic Mini Whoopie Pan.
7. Flatten each cookie slightly by firmly pressing a pecan half into the center.
8. Bake each sheet of cookies at 350° for 8-10 minutes, rotating the pan at the halfway point to ensure even browning. (If you have a convection oven or setting on your regular oven, by all means use it. Your cookies will be more evenly browned.)
9. When the cookies are lightly browned on the edges, remove from the oven, loosen each cookie with a thin spatula and let cool for 3-4 minutes on the pan. Remove cookies from the cookie sheet, and place on a wire rack. Cool completely.
10. Store airtight in layers separated by wax paper rounds in a cookie tin in a cool, dry place. These cookies improve with age. They keep for 3-4 weeks.

Makes about 5 dozen, 2-inch diameter cookies.

There’s More

Follow along as we bake this year’s cookie collection, and check out our past two collections:

• Season 3: Twelve Days of Christmas Cookies: Silver Bells
• Season 2: Twelve Days of Christmas Cookies: Starry Night 
• Season 1: Twelve Days of Christmas Cookies: Deck the Halls

Copyright 2010 Susan S. Bradley. All Rights Reserved.