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 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.

On the ninth day of Christmas … my true love gave to me … Peanut Butter Ginger Shortbread.

This cookie started out innocently enough. I have never put peanut butter in a Christmas cookie and the thought occurred, “Why not?’ But I definitely didn’t want a chewy peanut butter cookie, even though I love them to distraction. To my way of thinking, Christmas cookies must keep for weeks, and that means they need to be nearly moisture-free after baking. Chewy cookies are almost always best on the day they are baked.

I also wanted my Christmas peanut butter cookies to be unusual and well, Christmassy in some way. That’s where the ginger comes in. It’s a divine flavor pairing with peanut butter. Then I started to think about texture and the next thing I knew, I was chopping a handful of roasted peanuts. And what’s better with peanut butter than even bananas? Right! Chocolate. So I melted a half bar of that as well.

Then I rolled and cut out the cookies, arranged them on a baking sheet, topped with chopped nuts, baked, and drizzled with melted chocolate. And they were delicate, tender, and delicious. But as I was eating them, I had another thought. Wouldn’t it be amusing to make peanut butter and jelly cookies too?

So for the next batch, I chose a different cookie cutter and sandwiched a layer of warm raspberry jelly between two cookies. And those were delightful as well.

When my darling Miss Lillian is a little bit older, I will make these for her in miniature. They’re perfect for a Fancy Nancy Splendiferous Christmas tea party. And she’ll have to have this tea set.  I’m sure she will say they are delectable. That’s fancy for yummy.

Miss Lillian’s Peanut Butter & Jelly Shortbread Sandwiches

I give two finishing options for these delectable cookies: you can either top with chopped peanuts and drizzle with melted bittersweet chocolate or sandwich with warm raspberry jam. Either way, you will get raves.

3 cups King Arthur unbleached, all-purpose flour
½ cup cornstarch

1½ cups (3 sticks) unsalted butter, cool room temperature
1 cup creamy-style peanut butter
¾ cup sugar
½ cup brown sugar
1 teaspoon ground ginger
½ teaspoon fine sea salt
2 teaspoons vanilla

Finishing
powdered sugar in a shaker
½ cup seedless raspberry jelly, warmed in a microwave and then whisked to smooth
-or-
1 cup chopped roasted, skinned, lightly salted peanuts
2 ounces premium-quality bittersweet (60%-72% cacao) bar chocolate, chopped
2 teaspoons vegetable oil

1. In a large mixing bowl, sift the flour and cornstarch. Reserve.
2. In a stand mixer fitted with the paddle attachment, cream together the butter, peanut butter, sugar, brown sugar, ginger, and salt until smooth and creamy.
3. Add the vanilla and incorporate.
4. Add the flour mixture and mix on very slow speed very briefly, just until a dough forms.
5. Divide the dough into 3 equal portions and flatten each portion to a ½-inch thick disk on a sheet of plastic wrap. Seal the plastic wrap around each portion of the dough and refrigerate for at least 2 hours, or overnight. (The sealed dough can be refrigerated for 2-3 days if necessary.)
6. With a cloth-covered rolling pin, roll the dough out thinly (1/4-inch or less) on a floured pastry cloth. Cut out shapes with cookie cutters.  If you plan to make a cookie sandwich, with a small cookie cutter, cut the center out of half of the cookies.
7. Arrange on a parchment-lined baking sheet, top with chopped peanuts if you are going the peanuts and chocolate finishing route, and bake at 350° for about 8-10 minutes. Watch closely to prevent cookies from over-browning.
8. Remove cookies from the oven and cool on wire racks.
9. For peanut and chocolate topped cookies, combine the chopped chocolate and oil in a glass measuring cup and microwave at 15 second intervals, stirring at each interval. When the chocolate is about half melted. Remove from the oven and stir until entirely melted. Immediately pour into a small piping bag fitted with a small plain tip and drizzle the chocolate over the nut topped cookies. Let sit until the chocolate is dry to the touch.
10. For jelly-sandwiched cookies, first dust the cutout cookies with powdered sugar. Then, put 1 teaspoon or a bit less of warm jelly onto the bottom of each cookie stack, and immediate top with a cutout cookie.
11. Store cookies in air-tight cookie tins, layered between sheets of waxed paper, in a cool, dry location.
12. Without the chocolate glaze or jelly filling, these cookies improve with age and will keep, if stored properly, for many weeks. You can also freeze them.

Makes about 4-5 dozen cookies, depending on the size of the cutter.

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.