Lynne Dyer of Turners Falls, Massachusetts, took the gold with this recipe in the fourth annual King Arthur Flour Holiday Cookie Baking Contest at Historic Deerfield. Contestants sent in recipes, then five finalists in several categories, including “Raise the Bar” and “Cookie-cutter Cookies,” were invited to bring their submissions to the village on December 3. There the entries were judged on taste, appearance, festiveness, originality, and overall appeal.
If their festive appearance doesn’t win you over, the taste of Santa’s Blondies certainly will.
Ingredients
Base & Topping:
1¼ cups King Arthur Unbleached Flour (sifted before measuring properly)
1 cup raw quick-cooking oats (not instant oatmeal)
1 cup brown sugar, firmly packed
¼ tsp. sea salt
½ tsp. baking soda
? cup cold butter, cut into chunks
½ cup toasted walnuts & pecans, chopped
1¼ cups King Arthur Unbleached Flour (sifted before measuring properly)
1 cup raw quick-cooking oats (not instant oatmeal)
1 cup brown sugar, firmly packed
¼ tsp. sea salt
½ tsp. baking soda
? cup cold butter, cut into chunks
½ cup toasted walnuts & pecans, chopped
Filling:
¾ cup (1½ sticks) butter
1 11-12 oz. bag white chocolate chips
3 eggs
? cup granulated sugar
? cups fresh-squeezed orange juice
2 tsp. vanilla extract
1½ cups King Arthur Unbleached Flour (sifted before measuring properly)
? tsp. sea salt
¾ cup (1½ sticks) butter
1 11-12 oz. bag white chocolate chips
3 eggs
? cup granulated sugar
? cups fresh-squeezed orange juice
2 tsp. vanilla extract
1½ cups King Arthur Unbleached Flour (sifted before measuring properly)
? tsp. sea salt
1? cups fresh cranberries, coarsely chopped
2 tbsp. fresh orange zest, finely grated*
Drizzle:
1 tbsp. butter
½ oz. white chocolate
1 cup confectioners’ sugar
2 tsp. milk
1 tbsp. butter
½ oz. white chocolate
1 cup confectioners’ sugar
2 tsp. milk
To Make:
1. Heat oven to 350 degrees. Lightly grease or spray 9″ x 13″ pan; set aside.
2. In medium bowl, whisk together first five ingredients. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Measure out 1¼ cups of crumbs for topping; add nuts and set aside. Press remainder into prepared pan. Bake 10 minutes (crust may puff up during baking but should settle as it cools).
3. Make filling: Melt butter. Remove from heat and add white chips. Stir intermittently until chips melt.
4. With mixer, beat eggs until frothy and foaming. With mixer running, gradually add sugar and mix until mixture thickens and is pale yellow. When sugar is well incorporated, add orange juice and vanilla extract and mix well. Stir in flour and salt.
5. Gently fold in cranberries and citrus zest. Spread filling carefully over prebaked crust. Sprinkle topping over filling.
6. Bake for 40-45 minutes, until filling is set and edges are lightly browned (do not overbake). Cool completely.
7. Make the drizzle: melt butter and white chocolate; stir in sugar and add milk to desired consistency. Drizzle over bars. Make 48 bars.
2. In medium bowl, whisk together first five ingredients. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Measure out 1¼ cups of crumbs for topping; add nuts and set aside. Press remainder into prepared pan. Bake 10 minutes (crust may puff up during baking but should settle as it cools).
3. Make filling: Melt butter. Remove from heat and add white chips. Stir intermittently until chips melt.
4. With mixer, beat eggs until frothy and foaming. With mixer running, gradually add sugar and mix until mixture thickens and is pale yellow. When sugar is well incorporated, add orange juice and vanilla extract and mix well. Stir in flour and salt.
5. Gently fold in cranberries and citrus zest. Spread filling carefully over prebaked crust. Sprinkle topping over filling.
6. Bake for 40-45 minutes, until filling is set and edges are lightly browned (do not overbake). Cool completely.
7. Make the drizzle: melt butter and white chocolate; stir in sugar and add milk to desired consistency. Drizzle over bars. Make 48 bars.
*Variation: substitute lime juice and lime zest for the orange juice and zest.