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
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!