Simply De-Lite-Ful: German Cookie Bars

German Cookie Bars
Makes 20
During World War I, mothers baked these cookies to mail overseas because they could survive a 6 week journey, arriving  moist and tasty.  They became German, only if captured enroute!
These soft cookies are great on their own or fantastic as a base for a Blondie Sundae.  Top with nonfat ice cream or frozen yogurt, sliced bananas, a drizzle of fat free caramel or chocolate sauce, chopped nuts, and nonfat whipped topping.
 

  • 1 cup egg substitute or egg whites
  • 2 ¼ cups packed light brown sugar (1 lb. box or bag)
  • 2 ½ cups flour
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup chopped nuts, optional
  • ¼ cup finely chopped nuts for topping (optional)

Glaze: 

  • 1 cup powdered sugar
  •     1  tablespoons water ( add more a drop at a time if necessary for good consistency.)
  •     1 teaspoon vanilla


Preheat oven to 350°.  Spray a 12X18-inch rimmed cookie sheet with nonfat cooking spray.  In mixing bowl put egg substitute, brown sugar, flour, and salt; beat together until smooth.  Mix in nuts and turn into prepared baking pan. 

Bake about 12-18 minutes (depending on your oven) or until just barely set in middle.  Check early for doneness.  Don’t overbake or they will be dry.

Remove from oven and spread with glaze while hot.  Cool and cut into bars.  If the edges seem a bit dry, I trim away ½ inch or so before cutting into squares.

For glaze, whisk all ingredients together in mixing bowl until smooth.  After glazing, I frequently sprinkle lightly with finely chopped nuts for garnish.

Variations: 

  • For spice cookie add 1 teaspoon cinnamon, ½ tsp cloves (or 1 ½ teaspoons apple pie or pumpkin pie spice) 
  • 1 cup raisins or chopped dates.
  • 1 cup chocolate chips (diet permitting)

Blondie Sundae: 

  • Top any  variation with sliced bananas, nonfat frozen yogurt or ice cream, nonfat whipped topping, a sprinkle of chopped nuts, and drizzle with fat free caramel or chocolate, syrup.
     

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