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Donnie Cookies

by on May 20, 2007 · 2 comments

Back in 2005, I made Vienna Squares, which are bar cookies composed of shortbread, raspberry preserves and meringue. After I posted Vienna Squares, I received some emails asking if I’d ever tried the chocolate chip version. I hadn’t at the time, but eventually I did.

Yesterday, a Cookie Madness reader emailed me another recipe for a meringue topped bar cookie – a nut-free version with slightly different proportions. This version was much better than the last. Or maybe I was just hungrier. It’s hard to say, but I prefer this recipe.

What I also liked was the concise format showing the Name, Course, Category etc. — Difficulty is “1” , Rating is “5” and cook time is only 25 minutes. I liked that format so much that I inserted my own note so when you pass this recipe down to your children, they’ll know they can bake it in an 8 inch pan.

Note:  I baked a half batch in an 8 inch pan.

Donnie Cookies or  Bars

Name: Donnie Cookies
Course: Dessert
Category: American
Rating: 5
Difficulty: 1
Cook Time: 25 minutes
Yield: 1 batch
Description: Pritzker Family Favorite

Base:
1 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
2 egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
9 ounces chocolate chips

Topping:
3 egg whites
1 cup packed brown sugar
1/2 tsps vanilla

In a mixing bowl, cream butter and both sugars. Beat in the egg yolks
and vanilla; mix well.

Combine the next three ingredients (flour, soda, salt); gradually add to creamed mixture. Spread into a greased 13×9 inch metal baking pan. Sprinkle with chips and pat lightly.

Prepare topping: Beat egg whites in a mixing bowl on medium speed until
soft peaks form. Gradually add brown sugar 2 tablespoons at a time,
beating on high until stiff peaks form. Beat in vanilla. Spread
evenly over chips. Bake at 350 degrees F for 25-30 minutes or until
golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.

donnie bars whole.jpg

Cookie Madness Tip: Egg whites whip up faster in a metal bowl.

egg whites.jpg

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Published on May 20, 2007

{ 2 comments… read them below or add one }

carole May 20, 2007 at 2:53 pm

Anna Are the ingredients for the original recipe or do they reflect your madifications?

Anna May 20, 2007 at 3:49 pm

Hi Carol!

I just added a line to clarify. The recipe is the original. My changes were to use an 8 inch pan, halve the base and do 2/3 of the topping. I did 2/3 of the topping rather than 1/2 because I didn’t want to deal with halving an egg white and it seemed a little extra meringue might be a good thing!

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