Laurey W. Glenn
Yield
6 dozen

Christmas cookies are always a favorite with Southern Living readers, so it is little wonder that this recipe for Basic Butter Cookie Dough became a holiday favorite. Ellender Mills of Raleigh, North Carolina, sent in this recipe, which ran in December, 1995, and described how she divided the dough into quarters, adding different flavorings, frostings, and garnishes to each quarter to create a wonderful assortment of Christmas cookies. If you love a good Christmas cookie, we bet you'll be filling decorative cookie tins, boxes, and jars with these Christmas bars as gifts throughout the holidays (along with our other festive cookies!). The basic recipe alone bakes up a delicious batch of cookies, but in this variation, stir almond brickle chips into the dough, press the dough into a jellyroll pan and bake until it is lightly browned. Sprinkle chocolate morsels on top and cover with aluminum foil so they can melt, then spread the melted morsels evenly over the surface and sprinkle with pecans. Once cooled, you can cut into bars. Deliciously sweet, decadent bars are always crowd-pleasers—and great handmade gifts for friends and family during the holidays or for other special occasions. Any way your cookie cutter cuts them, you can’t beat the taste of Christmas treats for the holiday season. Leave these chewy bar cookies unattended, and they'll disappear faster than a blink.

How to Make It

Step 1

Stir or knead almond brickle into Basic Butter Cookie Dough; press dough into a lightly greased 15- x 10- x 1-inch jellyroll pan.

Step 2

Bake at 350˚ for 14 minutes or until lightly browned.

Step 3

Sprinkle chocolate morsels on top; cover with aluminum foil, and let stand 10 minutes.

Step 4

Spread melted morsels evenly over surface; sprinkle with pecans, and press gently into chocolate. Cool completely on a wire rack.

Step 5

Cut into 2- x 1-inch bars.