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Author Notes: Inspired by Brown Butter Dried Fruit Bars by Emily Luchetti.
I'm sharing this recipe in memory of "Dukee" our small Pomeranian who we've recently lost. He was not "just a dog" but was a beloved member of our family. Dukee used to sit right by the entrance to the kitchen whenever I baked anything sweet; he used to love the aroma of butter, eggs, and sugar baking.
This is a unique recipe which is nothing short of delightful. My youngest son said that these holiday cookie bars have the taste and texture of all three - a cake, a cookie, and a biscotti. —Luvs2Bake
Makes: 20 bar cookies
tablespoons unsalted butter
cup brown sugar
3 tablespoons of granulated sugar
teaspoons pure vanilla extract
teaspoon orange flower water, or 1 tsp. orange zest
teaspoon lemon juice
teaspoon ground cardamom (green) powder, optional
2 tablespoons of unbleached all-purpose flour
teaspoons baking powder
teaspoon kosher salt
cup dried cranberries
cup raw pistachio (blanched and skin removed, optional) sliced into halves
1 - 2
tablespoons confectioner's sugar for dusting, to taste
- Preheat oven to 350 degrees and lay parchment paper into a 9-inch square baking pan. Grease the parchment paper with a little unsalted butter. I followed the Food 52 tip to lay the parchment paper - https://food52.com/blog/13618-the-fail-safe-way-to-line-a-baking-pan-with-parchment-paper.
- Melt the butter in a small pan over medium heat. Continue to cook with continuously scraping the bottom of the pan until the butter gives a nutty aroma and turns light golden brown. The whole process took about 7 - 8 minutes. The continuous stirring leaves the brown bits dispersed throughout the butter instead of it sticking to the bottom of the pan. Besides, it adds a unique flavor to the cookie bars.
- Pour the browned butter into a large bowl, and then add the sugars. Mix it for 3 minutes with a hand-held mixer. Beat in the eggs, vanilla, orange flower water, lemon juice, cardamon powder until mixed thoroughly.
- Add the flour, baking powder and salt in a separate bowl. Add the flour mixture to the liquid mixture (step 3); mix with a silicon spatula until well blended. Stir in the cranberries and pistachio halves.
- Spread the batter into the prepared pan; smooth the batter with an offset spatula. Bake until a toothpick inserted into the batter comes out clean, about 30 minutes. Remove the pan from the oven.
- Let cool to room temperature, and then lift the edges of the parchment paper to pull the treat out of the pan. Trim the edges evenly, then cut into about 1 1/2" x 1 1/2" squares. Dust the tops with confectioners' sugar before serving.
- The recipe would yield about 60 cookie bars if one were to cut it into about 3/4 by 1 /2 inch bars.
- This recipe was entered in the contest for Your Best Recipe with Brown Butter