Cookies and Cake's Galore!

Posted by Sheila Rhodes on

I made a bunch of different cookies and cakes for a few events we had last week.

 

They were all such a huge hit, that I figured I'd create a quick blog post to give everyone the recipes!

 

 

Easy Cookie Bars with Apple Pie Spread

 

Ingredients:

1 cup all purpose flour
1/2 cup sugar
1/2 cup chopped walnuts
6 Tablespoons butter (room temp)
1 jar Fruit Spread (I used Apple Pie Spread)

 

Preheat oven to 350.
Grease 8x8 pan with butter and set aside.

Add flour, sugar, walnuts, and butter to a medium bowl. Using a fork (or pastry blender) combine until mixture is combined and crumbly.

Reserve about 1 cup of mixture and press remaining into bottom of the prepared pan.

Spread jam on top, and sprinkle with reserved flour mixture.

Bake 35-40 minutes until golden.

Cool on a wire rack - cut into squares.

(I wanted very small bite sized cookies, which was great for my events. I got about 49 small cookies out of this size pan.)

 

 

 

 Rugelach inspired roll-up cookies

(Each pie crust makes about 16-20 bite sized cookies)
 

Ingredients:

Pie Crust
About 1/3 block cream cheese

About 1/3 jar of Spread (I used Spiced Blueberry)

Sugar & Cinnamon

Melted Butter

 

This was a really easy recipe. I cheated a bit and used a refrigerator pie crust. Preheat your oven to 350. 
 

I will say that I experimented a lot with how best to roll these up. I found that the cookies oozed less when I mixed the cream cheese and the jam together, then smeared on the pie crust. I sprinkled the inside with just just a little cinnamon-sugar mixture. 
 

Then (using a pizza cutter) I cut the pie crust in half. Then in half again (to make equal quarters). I then cut each quarter into 4 or 5 triangles. (This was a little messy!)
 

Starting with the outer edge of the cookie, roll up  like a croissant. Don't roll too tightly, or all the filling will squeeze out. Place on a lined or greased cookie sheet (I used a silicone lined cookie sheet).
 

Brush a little melted butter on top of each cookie and sprinkle with a little cinnamon sugar mixture.
 

Bake for 25-30 minutes or until the tops of the cookie are golden. 

 

 

The next two recipes I'm going to talk about just briefly, because it's more a serving suggestion than a recipe. What I love about both of these, is that they are a great way to use up bits of jam and jelly you might have in your fridge. Any flavor works and you can mix and match. In fact, you could put out a show stopping cookie platter by just making one type of cookie and topping with different spreads!

 

Sugar Cookie topped with Cream Cheese Frosting and Sour Cherry Spread.

Bake your favorite sugar or butter cookie.

Top with your favorite cream cheese frosting.

Top with a small scoop (1/2 tsp. approximately) of Spread of Choice (we used Sour Cherry).

 

 

Pound Cake topped with Fruit Spread

 

Bake (or buy!) your favorite Pound Cake.

 

Slice. (For bite sized convenience, I cut each slice into 6 pieces)

 

Top with Fruit Spread (I used both Spiced Blueberry and Balsamic Strawberry).

Older Post Newer Post