Pecan Cinnabars
Contributed by: NAPSA
Bar Cookies Offer Delicious Baking Alternative
(NAPSA) - If you want to "raise the bar" in your efforts at cookie making, try bar cookies.
Easy to bake, bar cookies are a satisfying treat that you mix in one bowl and bake in one pan.
These treats come in all shapes and textures, ranging from simple to sublime. Another plus is that bar cookies are easy to store. They can be left covered in the pan or wrapped individually. They can also be refrigerated or frozen to keep even longer.
The following bar cookie recipe is quick and delicious. The Pecan Cinnabars, using Fleischmann's RapidRise Yeast, combines two easy preparation methods: the yeast batter method requiring no kneading and the cool-rise method which allows rising in the refrigerator.
Ingredients:
- 1 3/4 cups all-purpose flour
- 2 tablespoons sugar
- 1 envelope Fleischmann's RapidRise Yeast
- 1/2 teaspoon salt
- 1/4 cup evaporated milk
- 1/4 cup water
- 1/2 cup butter or margarine
- 1 egg yolk
- 1 1/2 cups chopped pecans
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
Directions:
In large bowl, combine 3/4 cup flour, 2 tablespoons sugar, undissolved yeast, and salt. Heat milk, water and butter until very warm (120 F to 130 F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg yolk and the remaining flour. Beat 2 minutes at high speed, scraping bowl occasionally. Cover; refrigerate 2 hours or up to 2 days.
Remove dough from refrigerator. Combine pecans, 1/2 cup sugar and cinnamon. Sprinkle 1/4 of sugar mixture over a very lightly-floured work surface. Transfer dough from bowl to prepared work surface. Sprinkle 1/4 of sugar mixture evenly over dough to prevent rolling pin from sticking. Roll dough to a 10- x 8-inch rectangle; sprinkle with 1/4 of sugar mixture; fold ends over center. Repeat rolling, sprinkling and folding twice more using remaining sugar mixture.
Roll to 19 x 8-inch rectangle. Place on greased baking sheet. Bake at 375 F for 20 to 25 minutes or until done. Cool on sheet; cut into bars to serve.
Serving Size: Makes 24 Bars
