Bon Appetit Desserts (170 page)

Nonstick vegetable oil spray

1 cup unbleached all purpose flour

¼ cup sugar

Pinch of salt

½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes

⅔ cup (packed) dried apricot halves, coarsely chopped

⅓ cup unbleached all purpose flour

½ teaspoon baking powder

¼ teaspoon salt

2 large eggs

1 cup (packed) golden brown sugar

½ teaspoon vanilla extract

½ cup chopped toasted walnuts

Powdered sugar

SHORTBREAD LAYER
: Preheat oven to 350°F. Spray 8×8×2-inch glass baking dish with nonstick spray. Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Press crumbs firmly onto bottom of prepared dish. Bake until center is golden, about 25 minutes. Maintain oven temperature.

APRICOT LAYER
: Meanwhile, place apricots in small saucepan; add enough water to cover. Boil until soft, about 4 minutes; drain. Set aside and cool.

Sift flour, baking powder, and salt into small bowl. Using electric mixer, beat eggs in large bowl. Add brown sugar and vanilla; beat until blended. Stir in flour mixture, then nuts and apricots. Spread over shortbread.

Bake until puffed and dark brown and tester inserted into topping comes out with small moist crumbs attached, about 35 minutes. Cool in dish.

Cut into bars. Transfer to waxed paper. Sift powdered sugar over bars.

Triple-Cherry Streusel Bars

Dried sweet cherries, tart cherry preserves, and cherry brandy give these bars their triple hit of fruit flavor. If you don’t have kirsch (clear cherry brandy) on hand, you can use regular brandy or amaretto (almond-flavored liqueur) instead.
Makes 2 dozen

1 cup dried Bing (sweet) cherries

1 cup tart red cherry preserves

1 tablespoon kirsch (clear cherry brandy)

Nonstick vegetable oil spray

2 cups unbleached all purpose flour

⅔ cup sugar

½ teaspoon ground cinnamon

¼ teaspoon salt

¾ cup (1½ sticks) chilled unsalted butter, cut into ½-inch cubes

1¾ teaspoons vanilla extract

¼ teaspoon almond extract

3 tablespoons whole milk

1 cup (packed) sweetened flaked coconut

¾ cup sliced almonds

FILLING
: Combine all ingredients in processor; blend to chunky puree.

DO AHEAD
:
Filling can be made 1 day ahead. Transfer filling to bowl; cover and refrigerate.

DOUGH AND STREUSEL
: Preheat oven to 375°F. Line 13×9×2-inch metal baking pan with heavy-duty aluminum foil, leaving overhang on both long sides. Spray foil with nonstick spray. Blend flour, sugar, cinnamon, and salt in processor. Add butter, vanilla, and almond extract. Blend, using on/off turns, until mixture resembles coarse meal. Add milk and blend, using on/off turns, until mixture comes together in small clumps. Transfer 1 cup (packed) mixture to medium bowl and reserve for streusel.

Blend remaining mixture in processor until large moist clumps form. Gather dough together in large ball. Press dough over bottom of prepared pan; pierce all over with fork. Bake dough until golden, about 22 minutes; cool crust 15 minutes. Maintain oven temperature.

Add coconut and almonds to reserved 1 cup dough. Mix with fork, breaking streusel topping into small clumps.

Spread cherry filling over baked crust. Sprinkle streusel topping over. Bake until cherry filling is bubbling and streusel topping is golden brown, about 30 minutes. Cool in pan on rack. Using foil as aid, lift cookie from pan. Fold down foil sides. Cut into bars.

DO AHEAD
:
Can be made 2 days ahead. Refrigerate in airtight container.

Classic Date Bars

The oat mixture does double duty in this recipe: Half of the mixture is pressed into the pan to form a buttery crust; the remainder is sprinkled over the filling, streusel-style.
Makes 16

1½ cups water

1½ cups chopped pitted dates

1 teaspoon vanilla extract

1½ cups unbleached all purpose flour

1 cup (packed) dark brown sugar

1 cup old-fashioned oats

1½ teaspoons ground cinnamon

½ teaspoon baking soda

½ teaspoon salt

¾ cup (1½ sticks) unsalted butter, diced, room temperature

Preheat oven to 350°F. Butter 8×8×2-inch metal baking pan. Bring 1½ cups water to simmer in medium saucepan. Add dates; simmer until very soft and thick, stirring occasionally, about 10 minutes. Cool to room temperature. Stir in vanilla.

Combine flour, sugar, oats, cinnamon, baking soda, and salt in large bowl; stir to blend. Add butter. Using fingertips, rub in until moist clumps form. Press half of oat mixture evenly over bottom of prepared pan. Spread date mixture over. Sprinkle with remaining oat mixture; press gently to adhere.

Bake until brown at edges and golden brown and set in center, about 40 minutes. Cool completely in pan on rack. Cut into bars and serve.

Fig and Rum Squares

A little rum in the spiced fig filling adds an adult edge to these tender bar cookies.
Makes 1½ dozen

2 cups unbleached all purpose flour

1 cup (2 sticks) chilled unsalted butter, cut into ½-inch cubes

1 cup (packed) golden brown sugar, divided

¼ teaspoon salt

1 tablespoon ice water

1 9-ounce package dried black Mission figs, stemmed

6 tablespoons orange juice

2 tablespoons dark rum

1 tablespoon finely grated orange peel

1 teaspoon ground cinnamon

¾ cup sliced almonds

Preheat oven to 350°F. Blend flour, butter, ½ cup sugar, and salt in processor until coarse meal forms. Add 1 tablespoon ice water; blend until moist dough forms. Measure 1 cup dough; reserve for topping. Press remaining dough into 11½×7½-inch metal baking pan (do not clean processor).

Blend remaining ½ cup sugar, figs, orange juice, rum, orange peel, and cinnamon in processor to coarse paste. Spread filling over crust. Mix almonds into reserved 1 cup dough. Drop topping by small clumps onto filling. Bake until golden, about 35 minutes. Cool completely in pan. Cut into bars.

DO AHEAD
:
Can be made 8 hours ahead. Cover; store at room temperature.

Pumpkin Cheesecake Crumble Squares

Four layers of deliciousness: a crispy nutty crust, a creamy pumpkin filling, a tangy sour cream topping, and a sprinkling of streusel. These squares would be a natural addition to a Thanksgiving dessert lineup—but they’re irresistible any time of the year.
Makes 16

1 cup unbleached all purpose flour

¾ cup (packed) golden brown sugar

½ teaspoon salt

½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes

1 cup pecan halves

¾ cup old-fashioned oats

1 8-ounce package Philadelphia-brand cream cheese, room temperature

¾ cup canned pure pumpkin

½ cup sugar

1 large egg

1½ teaspoons ground cinnamon

1 teaspoon ground ginger