Pebbled nut and fruit bar with a stream of cake twined inside…an interesting proportion that I’m eager to try. Although some dried figs would be very upset in my cupboard if they weren’t nominated to partake in these festivities. I’m intrigued…
I’m impressed that you managed to avoid chocolate for 12 days of cookies. All in all though, you’ve got some pretty good recipes up here, so I’ll let it slide :). Happy Holidays!
Heather! There was almost a chocolate recipe—but I gotta be true to my myself! Although, breaking news coming in 2012: I did find a chocolate cookie that I like.
Hi Agnes- I’ve never done any vegan baking, so I honestly do not know. The little batter that there is, helps hold this together. I’m not sure if a non-egg option would work. But maybe someone else with experience has some ideas?
This recipe is also one of my all time faves from David Lebovitz. I made some to take along to a blogger’s Xmas Gift Swap because I think it is one of the most amazing tasting cakes/cookies/bars EVER!!
I made these when he first posted the recipe. They are so good straight out of the oven! I didn’t like them as much later, but wow, I think I ate about 1/3 of the pan for dinner. If may: I love walnuts, but I LOVE pecans. And almonds, and well, all nuts. So I added the same mass of nuts, but, being unable to decide, the bars ended up including almonds, pecans and walnuts. It made them so good! And I shared them with friends because I think he calls them friendship bars, as we went on a trip in upstate new york to a cabin in the middle of nowhere where the heat didn’t work in the middle of winter. These kept us sustained.
I made these cookie-bars today, together with my son. He made himself 2 small ones in muffin tins and there was enough left for a big loaf. They taste wonderful, not to sweet. I usually make panforte for Christmas, but these cookie-bars are a great substitute and I’ll make them again for sure. Thanks Tim, for giving us so many great cookie recipes. I wish I could do something in return.
A great 12 Days of Cookies, Tim. I enjoyed following along, and although I didn’t manage to make any of the recipes these past two weeks (my kitchen was already overflowing with homemade croissants and hazelnut spread, mixed spicy nuts, bundt cakes, soups, vindaloos, biryanis, carrot cakes, you name it…), they have been filed away dutifully and will be revisited soon, without a doubt. Happy holidays.
Anne- so happy you made and liked these. This is a great recipe to make with kids, or friends. Your sweet comment was plenty in return. Thanks, Anne.
Thanks everyone!
Hi Tim,
Just wanted to say I made the Rugelach and they were so good. Did use half the pastry to make an apricot jam & toasted almond version. Really good, thanks for so many brilliant ideas! X
Made it this morning. They are perfect! I did a combo of roasted hazels, dried prunes, dates, apricots and dried cherries. Added 2 T of melted butter, infused w/vanilla bean. Delish. Thanks for posting this!
I will start this cooking experience in 2 weeks! I had collected some recipes, especially because some ingredients in Brazil are hard to find. You are an inspiration!!! LOVE IT!!!
thanks for the 12 days of cookies!! I loved them and hope you will do it again next year. It was so much fun waking up each day knowing a new cookie recipe would be there. I tried several and thought they were great!! Thanks for a great blog. Happy Solstice.
I’ve made these almost every year from Alice Medrich’s cookbook (a must-have for bakers!) I didn’t make them this year, because I cannot stop eating them. Even if I wrap them as gifts, I end up tearing one gift open and having just “a little” under the pretense of serving them to guests. They are really good sliced ultra thin and paired with cheese on a cheese plate. I did miss them, and will have to revive the tradition next year! The twelve days of cookies were brilliant!
I love all of these recipes! But alas, I am married to a nut allergy husband and family. Any chance for next year you could throw a few non-nutted recipes in the mix! You always have the best stuff!
Thanks!
Hi Tim! I just made these this afternoon and made my own tweaks as you gave us permission to do :) and they are awesome! The base of this recipe is perfect and allows for lots of variations which I love. I am not a fan of dates so I took them all out and replaced with dried figs. I also totally forgot to get dried apricots at the store so I cut up some apricot and granny smith apple fruit leather I had and it worked out so well. I also inclued dried cherries and some dried prunes. Then I replaced the walnuts with pecans and almonds as this is what I had on hand. Yum!!! These will make a great post workout snack. Thank you and Happy New Year!
Great recipe. Thank you. Did not have vanilla extract so I used the melted butter and a scraped vanilla pod as suggested by another reviewer. Used pecans and almonds and apricots, figs, dates and crystallized ginger. Yum. My husband loves this too.
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Jessica @ Hungrygems says:
December 16th, 2011 at 8:14 am
Pebbled nut and fruit bar with a stream of cake twined inside…an interesting proportion that I’m eager to try. Although some dried figs would be very upset in my cupboard if they weren’t nominated to partake in these festivities. I’m intrigued…
heather @ chiknpastry says:
December 16th, 2011 at 11:25 am
I’m impressed that you managed to avoid chocolate for 12 days of cookies. All in all though, you’ve got some pretty good recipes up here, so I’ll let it slide :). Happy Holidays!
Tim says:
December 16th, 2011 at 11:30 am
Heather! There was almost a chocolate recipe—but I gotta be true to my myself! Although, breaking news coming in 2012: I did find a chocolate cookie that I like.
Anne says:
December 16th, 2011 at 1:20 pm
Dried fruit and nuts and lots of them. How much more Christmassy and delicious can it get?
I’m definitely going to make these bars soon.
Linda says:
December 16th, 2011 at 2:34 pm
I, too, am ready to bake these bars…especially since you stated that they are a pleasure to make.
great 12 days of recipes!
Agnes says:
December 16th, 2011 at 2:35 pm
Do you think these would be easily veganizable, with some flax seed + water instead of the egg?
Tim says:
December 16th, 2011 at 2:45 pm
Hi Agnes- I’ve never done any vegan baking, so I honestly do not know. The little batter that there is, helps hold this together. I’m not sure if a non-egg option would work. But maybe someone else with experience has some ideas?
Kartik @ Bakeology 101 says:
December 16th, 2011 at 2:47 pm
I love the high ratio of nuts and dried fruits to batter in the actual cookie.
Are there going to be more bread recipes in 2012? I’ve started getting into that now, and it’s fun.
Laura@howtocookgoodfood says:
December 17th, 2011 at 6:37 am
This recipe is also one of my all time faves from David Lebovitz. I made some to take along to a blogger’s Xmas Gift Swap because I think it is one of the most amazing tasting cakes/cookies/bars EVER!!
lynh says:
December 17th, 2011 at 8:47 am
I made these when he first posted the recipe. They are so good straight out of the oven! I didn’t like them as much later, but wow, I think I ate about 1/3 of the pan for dinner. If may: I love walnuts, but I LOVE pecans. And almonds, and well, all nuts. So I added the same mass of nuts, but, being unable to decide, the bars ended up including almonds, pecans and walnuts. It made them so good! And I shared them with friends because I think he calls them friendship bars, as we went on a trip in upstate new york to a cabin in the middle of nowhere where the heat didn’t work in the middle of winter. These kept us sustained.
Anne says:
December 17th, 2011 at 3:35 pm
I made these cookie-bars today, together with my son. He made himself 2 small ones in muffin tins and there was enough left for a big loaf. They taste wonderful, not to sweet. I usually make panforte for Christmas, but these cookie-bars are a great substitute and I’ll make them again for sure. Thanks Tim, for giving us so many great cookie recipes. I wish I could do something in return.
eatlovedrink says:
December 17th, 2011 at 4:50 pm
I have loved this whole series. Thank you! So inspiring and fun.
David says:
December 18th, 2011 at 9:03 am
A great 12 Days of Cookies, Tim. I enjoyed following along, and although I didn’t manage to make any of the recipes these past two weeks (my kitchen was already overflowing with homemade croissants and hazelnut spread, mixed spicy nuts, bundt cakes, soups, vindaloos, biryanis, carrot cakes, you name it…), they have been filed away dutifully and will be revisited soon, without a doubt. Happy holidays.
Tim says:
December 18th, 2011 at 11:56 am
Anne- so happy you made and liked these. This is a great recipe to make with kids, or friends. Your sweet comment was plenty in return. Thanks, Anne.
Thanks everyone!
Laura@howtocookgoodfood says:
December 18th, 2011 at 6:14 pm
Hi Tim,
Just wanted to say I made the Rugelach and they were so good. Did use half the pastry to make an apricot jam & toasted almond version. Really good, thanks for so many brilliant ideas! X
alexis says:
December 19th, 2011 at 5:22 pm
can you substitute a gluten free flour?
Kir says:
December 20th, 2011 at 10:07 pm
Hey Tim,
Made it this morning. They are perfect! I did a combo of roasted hazels, dried prunes, dates, apricots and dried cherries. Added 2 T of melted butter, infused w/vanilla bean. Delish. Thanks for posting this!
Tim says:
December 21st, 2011 at 6:59 am
Kir- Nice! Hazelnuts are a good idea.
janaina c says:
December 21st, 2011 at 9:28 am
I will start this cooking experience in 2 weeks! I had collected some recipes, especially because some ingredients in Brazil are hard to find. You are an inspiration!!! LOVE IT!!!
Mama Smith says:
December 21st, 2011 at 6:49 pm
These look amazing!! That top picture with the cross section of nuts couldn’t be better- .love it
jane says:
December 22nd, 2011 at 6:57 pm
thanks for the 12 days of cookies!! I loved them and hope you will do it again next year. It was so much fun waking up each day knowing a new cookie recipe would be there. I tried several and thought they were great!! Thanks for a great blog. Happy Solstice.
Sally says:
December 28th, 2011 at 12:29 pm
I’ve made these almost every year from Alice Medrich’s cookbook (a must-have for bakers!) I didn’t make them this year, because I cannot stop eating them. Even if I wrap them as gifts, I end up tearing one gift open and having just “a little” under the pretense of serving them to guests. They are really good sliced ultra thin and paired with cheese on a cheese plate. I did miss them, and will have to revive the tradition next year! The twelve days of cookies were brilliant!
Emily Willis says:
December 28th, 2011 at 4:52 pm
I love all of these recipes! But alas, I am married to a nut allergy husband and family. Any chance for next year you could throw a few non-nutted recipes in the mix! You always have the best stuff!
Thanks!
Taylor says:
January 9th, 2012 at 6:18 pm
Hi Tim! I just made these this afternoon and made my own tweaks as you gave us permission to do :) and they are awesome! The base of this recipe is perfect and allows for lots of variations which I love. I am not a fan of dates so I took them all out and replaced with dried figs. I also totally forgot to get dried apricots at the store so I cut up some apricot and granny smith apple fruit leather I had and it worked out so well. I also inclued dried cherries and some dried prunes. Then I replaced the walnuts with pecans and almonds as this is what I had on hand. Yum!!! These will make a great post workout snack. Thank you and Happy New Year!
Feroza Moola says:
July 14th, 2015 at 12:08 pm
Great recipe. Thank you. Did not have vanilla extract so I used the melted butter and a scraped vanilla pod as suggested by another reviewer. Used pecans and almonds and apricots, figs, dates and crystallized ginger. Yum. My husband loves this too.