In our list of Christmas cookies, we couldn’t forget to include a bar cookie!  They are simple to make, bake in one pan, one batch gives a good yield, and sometimes with the hustle bustle of the holidays, you really need that.  This recipe is like eating an apple pie and a gingersnap at the same time, and is delicious served warm with a scoop of vanilla ice cream on top.


Gingerbread Squares with Brandied Apples

Yield: 16



32 Gingersnaps, crushed

1/2 C Flour

1/2 C Powdered Sugar

1/2 C Butter


3 Large Apples, Peeled, Cored and Sliced

2 T All Purpose Flour

1 T Sugar

1 t Cinnamon

1/4 C Brandy


1/2 C All Purpose Flour

3/4 C Brown Sugar

1/4 C Flour


3/4 C Powdered Sugar

1/2 t Vanilla Extract

1/4 C Milk



Combine the first four ingredients in a bowl and mix well.  Press into a 9×13 pan (If you desire a thicker base, use an 8×8).

In another bowl, combine the next 5 ingredients and mix well.  Layer the apples on top of the crust.

Combine the last 3 ingredients in a bowl and knead well.  Spread them over the apples.  Bake at 375 for 40-50 minutes.

Once cool, drizzle the glaze over the bars.  Cut into squares and enjoy!