Saturday, April 5, 2014

Cookie Crust

I decided to make a last minute batch of Magic Cookie Bars for tonight's David Bowie alternative liturgy at Trinity Episcopal Cathedral but didn't have graham crackers for the crust and didn't feel like running out to the store.

So I improvised and substituted a sweet crust recipe that I use for making tarts and it worked just fine. The only difference was that I knew that the crust would require a bit more baking time than a graham cracker one so I pre-baked the crust for 10 minutes in a 350 degree oven before adding the cookie bar toppings and baking according to the Magic Cookie Bar recipe.

This simple cookie crust would also be great for cheesecakes, cream pies, really any recipe that calls for a graham cracker crust. If you want to use it in a recipe that calls for an already baked graham cracker crust, bake the cookie crust in a 350-degree oven for 25 to 30 minutes or until done and golden brown.

Here's the recipe:

Cookie Crust
(enough for the bottom of a 9x13 baking pan or a 10-inch tart pan)

2 cups flour
1/2 cup powdered sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 cup unsalted butter, softened

Beat the butter, sugar, salt and vanilla until light and fluffy. Add the flour and mix just until a dough forms.
Mix just until a dough forms.
Press this dough evenly into the baking pan or tart shell and pre-bake for 10 minutes in a 350-degree oven before adding fillings or topping and baking according to your recipe instructions.
I pressed the dough into a 9x13 baking pan that I lined with parchment.

After pre-baking the crust, I topped it with condensed milk, coconut, chocolate and walnuts for the Magic Cookie Bars.

I lined the baking pan with parchment so that the whole thing lifted out which made cutting the bars a breeze.

Bars ready to be served at tonight's David Bowie alternative liturgy.

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