Nanaimo Bar Cookies

StandardNovember 19, 2020by Julie122 Comments

I’m so getting into the idea of cookie swapping this year, even though it’s going to look completely different than years before- but I love that we’re all so focused on figuring out creative ways to share, and to do the things we love, and to connect with people we love. And of course we’re all baking more than ever.

I’m always up for an excuse to bake (pandemic or not), so this year I’m taking part in Redpath’s Share the Sweetness Virtual Christmas Cookie Swap. Looking through their recipe database, I came across one for Nanaimo Bar Thumbprint Cookies and couldn’t not make them. They have all the right flavours of a Nanaimo bar, only in cookie form-and they may be less intimidating, and perhaps more shareable as a cookie vs a bar. (At least you don’t have to worry about cutting these cleanly.)

These are SO GOOD… I wish I knew who came up with them for Redpath… such a brilliant idea! I’ve adapted the recipe a bit, and they’re truly one of my new favourite holiday cookies! You can omit the nuts if you like – add more coconut, or just skip them altogether! (Though they dipped theirs, which you could do too.) And here’s a how-to video I shot in my parents’ kitchen! What are you baking for the holidays??

Nanaimo Bar Thumbprint Cookies

Name: Nanaimo Bar Thumbprint Cookies
Yield: 24 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup graham crumbs; 1/4 cup cocoa; 1 tsp baking powder; 1/2 tsp salt; 1/2 cup butter, softened; 3/4 cup packed golden sugar; 1 large egg; 1 tsp vanilla; 3/4 cup shredded coconut (sweetened or unsweetened); 1/3 cup finely chopped walnuts or pecans (optional); 1/4 cup butter, softened; 1 1/4 cups icing sugar; 2 Tbsp Bird’s Custard Powder; 2 Tbsp cream, milk or coconut milk (+ more if needed); 1/2 tsp vanilla (optional); 1/2 cup chopped chocolate or chocolate chips; 1 Tbsp butter or coconut oil

AuthorJulie

Yields24 Servings

Cookie dough:

1 cup all-purpose flour

1/2 cup graham crumbs

1/4 cup cocoa

1 tsp baking powder

1/2 tsp salt

1/2 cup butter, softened

3/4 cup packed golden sugar

1 large egg

1 tsp vanilla

3/4 cup shredded coconut (sweetened or unsweetened)

1/3 cup finely chopped walnuts or pecans (optional)

Filling:

1/4 cup butter, softened

1 1/4 cups icing sugar

2 Tbsp Bird’s Custard Powder

2 Tbsp cream, milk or coconut milk (+ more if needed)

1/2 tsp vanilla (optional)

Drizzle:

1/2 cup chopped chocolate or chocolate chips

1 Tbsp butter or coconut oil

Preheat oven to 350F. In a medium bowl, whisk together the flour, graham crumbs, cocoa, baking powder and salt.

In a large bowl, beat the butter and sugar for 3-4 minutes, until fluffy. Beat in the egg and the vanilla. On low speed or using a spatula, stir in the dry ingredients, along with the coconut and walnuts.

Roll dough into walnut-sized balls and place a couple inches apart on a parchment-lined baking sheet. Use your thumb or the handle of a wooden spoon to create an indentation in each cookie.

Bake for about 14 minutes, until just set. Transfer to a wire rack to cool completely.

To make the frosting, beat the butter, icing sugar, custard powder, cream and vanilla (if you're using it) until smooth and fluffy, adding a bit more cream or icing sugar as needed to create a soft, spreadable frosting. Place in a piping bag fitted with a 1/2-inch plain tip, or in a zip-lock bag; seal and and cut off one corner.

Pipe some frosting into each cooled cookie. In a small bowl, melt the chocolate and butter in the microwave in 10 second increments, stirring in between, until smooth. Dip the cookies halfway into the chocolate to coat, or drizzle them with a fork. Set back on the cooled baking sheets and let them set. Makes about 2 dozen cookies.

Categorycookies & squares

Ingredients