Tom Thumb Cookie Bars Recipes

CHOCOLATE TOM THUMB BARS

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.

TOM THUMB BARS (COCONUT SPECIALTIES)

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.

THUMBPRINT COOKIE BARS

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.

TOM THUMB BARS

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.

TOM THUMB COOKIES BARS

Steps:

• BASE:.
• Cream shortening and 1/2 cup brown sugar.
• Add salt and 1 cup sifted flour.
• Mix until crumbly.
• Place in a well greased 7 x 11 inch pan.
• Bake in 325 degree Fahrenheit oven for 15 minutes.
• TOPPING:.
• While base if baking, mix 2 Tablespoons flour, baking powder, salt, and eggs.
• Add brown sugar.
• Gradually add vanilla.
• Add nuts and coconut.
• Pour over partially baked base.
• Return to 325 degree Fahrenheit oven for 25 minutes.
• Cut into bars.
• Yield depends on size of cuts.

TOM THUMB TREATS

Steps:

• In a bowl, combine flour, brown sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. baking pan. Bake at 325° for 12-15 minutes or until golden brown. , In a bowl, beat eggs, brown sugar and vanilla until foamy. Combine flour, baking powder and salt; gradually add to the egg mixture. Stir in coconut and nuts. Spread over crust. Bake for 20 minutes or until golden brown. Cool on a wire rack. Cut into bars.