Cookbook Challenge # 20 - The Cookie Book

Next up on my cookbook journey is The Cookie Book (presented by the Seattle Mariners Wives, 2002), which is exactly what you’d expect based on the title and authorship—as a fundraiser for a local nonprofit, the wives and girlfriends of the Mariners as they were 24 years ago (think Edgar Martinez, Ichiro Suzuki, Bret Boone, etc.) collected a bunch of cookie recipe and did a photo shoot of various players who are now retired with their wives and cute kids, many of whom probably have kids of their own now. (I remember that team very well, and my God does it make me feel old to think of how long ago it was.)

Anyway, the recipes are largely a tour of all the cookies, brownies, and bars you’d likely see at a family gathering or office/church potluck. I went with Nanaimo Bars, contributed by then-Mariners chef Jeremy Bryant. My husband pointed out that the classic recipe includes Bird’s custard powder rather than vanilla pudding mix, but I retorted that part of the point of this challenge is to follow the recipe as written, within bounds of reason and ingredient availability. And they turned out quite tasty, though I wouldn’t win any points for presentation or evenness of layers.

Nanaimo Bars

• ½ c. butter

• ¼ c. granulated sugar

• 1 egg

• 5 T cocoa

• 1 tsp vanilla extract

• 2 c. graham cracker crumbs

• 1 c. shredded sweetened coconut

• ½ c. walnuts, chopped

• ½ cup butter, softened

• 3 T milk

• 2 T instant vanilla pudding

• 2 c. confectioner’s sugar

• 6 oz. semisweet chocolate chips

In a double boiler pan combine butter, sugar, egg, cocoa, and vanilla until custard-like. Add graham cracker crumbs, coconut, and walnuts. Press mixture into a 9×9-inch square man. Cool.

In a mixing bowl, combine butter, milk, and pudding. Mix well. Add confectioner’s sugar and mix well. Spread over first layer in 9×9 pan. Let stand for 15 minutes.

In a small saucepan, melt chocolate over low heat. Stir constantly. (Here, despite my protestations about following recipes as written, I microwaved them in 30-second bursts, stirring in between, until melted.) Spread evenly on top of two layers in pan. Cool.