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Raspberry Nut Bars; Double Chocolate Chunk Cookies

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    Source: www.goodhousekeeping.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 1/4 cup(s) butter or margarine , softened 2 teaspoon(s) vanilla extract

    2. 1 cup(s) sugar

    3. 1 cup(s) (firmly packed ) light brown sugar

    4. 3 eggs

    5. 3 1/4 cup(s) all-purpose flour

    6. 1 teaspoon(s) baking soda

    7. 1 teaspoon(s) salt

    8. 5 cup(s) seedless raspberry preserves

    9. 1/2 cup(s) slivered almonds

    10. 2/3 cup(s) shredded coconut

    11. 1 bar(s) (3 ounces) white chocolate

    12. 1 bar(s) (3 ounces) dark chocolate

    Instructions Jump to Ingredients ↑

    1. For base dough: Beat butter and vanilla until creamy; add sugar and brown sugar, stirring until smooth. Beat in eggs, then gradually stir in flour, baking soda, and salt. Heat oven to 375 degrees F.

    2. For Raspberry Nut Bars: Line a 13" x 9" baking pan with foil and grease foil. Remove half of base dough and spread in baking pan. Stir preserves until smooth, and drizzle, then spread over dough. Sprinkle with nuts, then coconut. Bake 25 to 30 minutes. Cool in pan on wire rack. When cool, lift foil from pan, transfer cookie to cutting board, and cut into 1 1/2" bars. Makes: 48 cookies.

    3. For Double Chocolate Chunk Cookies: Grease baking sheets. Break chocolate into chunks. Stir chunks into remaining half of dough. Drop by heaping spoonfuls onto baking sheets 1 inch apart. Bake 8 to 10 minutes. Makes: 30 cookies.

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