The Naughty List Cookie Bars by Pastry Chef Tracey Oshiro
The Naughty List Cookie Bars
by Pastry Chef Tracey Oshiro
The Naughty List Cookie Bars
It’s the time of the year where Santa checks his list on who was naughty and who was nice this year. Just in case I ended on the naughty list, I leave Santa the naughty list cookie bars with cup of hot tea to warm his belly and heart to encourage him to leave a nice gift for me.
If you have been good this year and not a big fan of Bourbon, you can replace the bourbon with two teaspoons of vanilla and pinch of your favorite spice like cinnamon or nutmeg.
The Naughty List Cookie Bars
Yields: about 9 large cookie bars
Ingredients:
For the bottom cookie crust
· 1/2 cup macadamia nuts, chopped
· 1/3 cup granulated sugar
· 1 stick butter, unsalted
· 1/2 teaspoon Kosher salt
· 1 1/4 cups all - purpose flour
· 1 small spray bottle of 1 part vodka and 2 parts water. (1/2 cup vodka and 1 cup water)
For the top portion of the cookie
· 2 Cups granulated sugar
· ½ Cup of Heavy Whipping Cream
· ½ Cup of Evaporated Milk
· 1 Tablespoon of Corn Syrup
· ½ Teaspoon of Salt
· 1 Tablespoon of Butter
· 3 Tablespoons of Bourbon
Instructions:
For the bottom cookie crust
Preheat the oven to 350°.
Pulse macadamia nuts in the food processor until finely ground.
In the bowl of an electric mixer, cream together nuts, sugar, butter and salt.
Add flour to the bowl and until just incorporated
The dough should be a little dry and crumble.
Spray the dough with the vodka and water mixture (about 3 sprays) and mix til dough is able to form a ball.
Press the dough in a 9x9 baking dish. (Note: I like to line my baking dish with parchment paper with parchment paper hanging over the side to easy take the cookie out of the baking dish)
Bake at 350 for 8-10 minutes or until golden.
Remove from the oven and let cool on the cooling rack.
For the top portion of the cookie
In a heavy saucepot, combine sugar, cream, evaporated milk, syrup, and salt.
Cook over medium low heat until sugar dissolves
Once the sugar dissolve, place candy thermometer to side of sauce pan.
Cook over medium high heat, do not stir and cook until temperature is 238 degrees.
Once your mixture is 238 degrees take it off the heat and let cool to 150 degrees.
Add the butter and bourbon and pour mixture over the baked cookies dough in the 9x9 baking dish. Allow to cool to room temperature, then place in refrigerator for about 1 hour.
Take the cookie bar out of the baking dish and cut them into 9 squares.
Serve on a small dish with Santa’s favorite beverage.
Tracey Oshiro is a Pastry Chef Instructor at the Le Gourmet Culinary in Orange, Ca. She specializes in french macarons. Her passion is to learn new cooking techniques across the globe.
