Tom Thumb Cookies Bars Food

CHOCOLATE TOM THUMB BARS

Chocolate Tom Thumb Bars image

These mouth watering, moist and chocolaty bars were always the first to disappear off my mom's holiday goodie platter. With a sweet meringue topping, these will be a hit at your next gathering.

Provided by OldFashionedFoodie

Categories Desserts Cookies Chocolate Cookie Recipes

Time 40m

Yield 24

Number Of Ingredients 10

Ingredients

1 cup shortening
½ cup white sugar
1 ½ cups brown sugar, divided
3 eggs, whites and yolks separated
1 tablespoon cold water
1 tablespoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking soda
⅛ teaspoon salt
1 (12 ounce) package semisweet chocolate chips

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a medium bowl; mix together shortening, white sugar, 1/2 cup brown sugar, and egg yolks. Stir in water and vanilla. In a separate bowl, sift together flour, baking soda, and salt. Combine with egg and sugar mixture; blend well. Stir in chocolate chips. Press into the bottom of the prepared pan.
In a large glass or metal mixing bowl, beat egg whites until soft peaks form. Gradually add 1 cup brown sugar, continuing to beat until whites form stiff peaks. Spread meringue on top of base, covering completely.
Bake in preheated oven until meringue has risen and light brown in color, about 15 to 20 minutes. Leave to cool before cutting into bars.

Nutrition Facts : Calories 259.4 calories, Carbohydrate 34.6 g, Cholesterol 23.3 mg, Fat 13.5 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 4.8 g, Sodium 173.4 mg, Sugar 25.3 g

THUMBPRINT COOKIE BARS

Thumbprint Cookie Bars image

A cookie tray staple becomes a crowd-friendly bar. We've kept everything we love about classic thumbprint cookies-the jewel-like dollops of jam, the soft, buttery dough-and made it far less fussy by cutting out the rolling. Plus, there's no need for multiple baking sheets-these beautiful bars are a one-and-done wonder!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h45m

Yield 40

Number Of Ingredients 6

Ingredients

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
4 oz (half of 8-oz package) cream cheese, softened
1 egg
3 tablespoons coarse white sparkling sugar
3 tablespoons plus 1 teaspoon apricot, blueberry, seedless raspberry or strawberry jam

Steps:

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
In large bowl, mix cookie mix, softened butter, cream cheese and egg with spoon until soft dough forms. Spread dough evenly in bottom of pan; sprinkle sugar over top.
Bake 19 to 23 minutes or until light golden brown. Using end of wooden spoon, immediately make 40 (1/2-inch) indentations in baked bar (8 rows by 5 rows) without going through to bottom of pan. Clean off end of wooden spoon with paper towel as needed. Fill each opening with 1/4 teaspoon jam. Cool completely, about 1 hour.
Cut bars into 8 rows by 5 rows so jam is in center of each piece. Remove bars from pan. Store covered in airtight container in single layer.

Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie Bar, Sodium 65 mg, Sugar 8 g, TransFat 0 g

TOM THUMB BARS

Tom Thumb Bars image

As a non-fan of coconut and walnuts, in general, I was surprised to find that I LOVE this cookie bar. My step grandmother introduced them to my family and ever since, they've been a staple cookie in the "special holiday collection." Super easy to make and they don't taste coconut-y or like walnuts Just so delicious!

Provided by JenniferPT

Categories Dessert

Time 1h10m

Yield 24 cookies

Number Of Ingredients 12

Ingredients

1/2 cup Crisco
1/2 teaspoon salt
1/2 cup brown sugar
1 cup flour
2 eggs
1 cup brown sugar
1 1/2 cups coconut
1 cup chopped walnuts
1 teaspoon baking powder
1 teaspoon vanilla
2 tablespoons flour
1/2 teaspoon salt

Steps:

Mix and spread crust in 9 x 13 inch pan. Bake for 15 minutes at 325 degrees.
While crust is cooking, beat eggs. Add sugar and vanilla. Stir in remaining ingredients. Spoon topping over hot crust, let it sit for 15-30 seconds to soften topping and then spread carefully over baked crust.
Bake at 325 for 25 minutes. Let cookies cool and then sprinkle with powdered sugard and cut into 1" squares.

Nutrition Facts : Calories 184.6, Fat 11.3, SaturatedFat 4.8, Cholesterol 17.6, Sodium 125.4, Carbohydrate 19.9, Fiber 1.4, Sugar 13.8, Protein 2.2

TOM THUMB BARS (COCONUT SPECIALTIES)

Tom Thumb Bars (Coconut Specialties) image

These are chewy moist coconut bars. This was a special treat during the 1930s and 40s which my mother served often to our farming community by popular demand.

Provided by Juanita

Categories Desserts Cookies Fruit Cookie Recipes Coconut

Time 55m

Yield 36

Number Of Ingredients 11

Ingredients

½ cup shortening
½ teaspoon salt
½ cup packed dark brown sugar
1 cup all-purpose flour
1 cup packed dark brown sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
½ teaspoon baking powder
1 ½ cups coconut
1 cup chopped walnuts
2 eggs

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.
In a medium bowl, mix together the shortening and 1/2 cup of brown sugar until smooth. Stir in 1 cup of flour and salt until well blended. Press into the prepared pan.
Bake the crust for 15 minutes in the preheated oven, or until delicately browned. After removing the crust from the oven, increase the heat to 350 degrees F (175 degrees C).
Make the filling while the crust is baking. In a medium bowl, stir together 1 cup brown sugar, baking powder, and 2 tablespoons of flour until well blended. Mix in eggs and vanilla, beating until thick and foamy. Stir in the coconut and chopped nuts. Spread over the warm crust.
Bake for 25 minutes in the preheated oven, or until bars are lightly browned and puffy. Cool completely, and cut into small bars.

Nutrition Facts : Calories 110.4 calories, Carbohydrate 10.3 g, Cholesterol 10.3 mg, Fat 7.5 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 3.2 g, Sodium 44.5 mg, Sugar 6.3 g