Cookie Time!

Is that the sweet smell of cookies coming from your kitchen? If so, invite us over already!

If not, well, do forgive us…we've got cookies on the brain, after interviewing designer Elizabeth Hartman, whose new book, The Practical Guide to Patchwork: New Basics for the Modern Quiltmaker (October 2010, Stash for C & T), debuted recently. In addition to being a Modern designer par excellence, she's also a cookie queen this time of year, and makes at least 100 dozen for the cookie party she and husband Chris give every year for friends and family. It's
hard to pin her down on one favorite flavor of cookies, but chewy definitely wins over crispy.

You can read all about Elizabeth on her blog, and in the upcoming February-March 2011 issue of Quilter's Home, but meanwhile, check out the innovative shortbread versions we've got in our December-January issue, just for your tasting pleasure. 

And here's a favorite cookie shared by reader Darci Linkey Bodin of Diamond Bar, California.  She works for the Orange County Fire Authority and occasionally drops off cookies for the guys at Station 34 in nearby Placentia. And she says all three shifts swear these cookies are their favorites.     Thanks, Darci!

Chocolate Chip
Macadamia Nut Bars with Shortbread Crust


  • 1 cup flour
  • ¼ cup sugar
  • ½ cup (1 stick) chilled, unsalted butter, cut into ½-inch pieces


  • 1 cup sugar
  • 1/2 cup flour
  • 2 large eggs
  • 4 tablespoons (1/2 stick) unsalted butter, melted, cooled
  • 1 teaspoon vanilla extract
  • 1 cup miniature semisweet chocolate chips
  • 1 cup coarsely chopped macadamia nuts


For Crust:  Preheat
oven to 350o F.  Blend flour and sugar in food processor.  Add butter; pulse until mixture resembles coarse meal. 

Transfer mixture to 8" square glass baking dish.  Press mixture onto bottom and ¾ inch up the sides of dish.  Bake until crust is golden brown on edges, about 15 minutes.

Meanwhile, prepare filling by whisking sugar, flour, eggs, butter and vanilla extract to blend in large bowl. Stir in chocolate chips and nuts.

Pour filling into warm crust, smoothing surface.  Bake until filling is golden brown and a tester inserted into the center comes out with moist crumbs attached, about 50
minutes.  Transfer dish to rack; cool completely.  Cut into squares. Doubles nicely to fill a 9 x 13 pan. Enjoy! (Thanks, Darci!)

So, we given you cookies today, but we can't let you go without one more delish treat–and this one is calorie-free! Check out this sweet babe and his custom-made iPhone app, er, "nap" quilt. (You're curious, hmm?)

Check back in later for more quilty fun, and enjoy the holidays, q-bies!

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