Recipe Talk

This could be a challenge. Seventeen magazine featured a recipe back in 1962 after the Seattle World's Fair, for a cookie that was sold at the Fair. It was plain milk chocolate bars sandwiched between layers of cookie dough and baked,and cut into squares. So good I can still taste them after all these years. Does anyone out there have the recipe or something comparable?

Go to the library and see if they have the cookbook.
Look in chapter 22 for the cookie recipe.

1970 Vintage Cookbook from Seventeen Magazine THE SEVENTEEN COOKBOOK

http://www.goantiques.com/detail,1970-vintage-cookbook,1007617.html
Chapter 22 FILLING UP THE COOKIE JAR

Tiny Fudge Tarts

by: Kellie Stewart

Rated: 4 out of 5 by 1 members Prep Time: 30
Minutes

Cook Time: 15 Minutes Ready In: 1 Hour

Yields: 30 servings

***************
"This cookie is like a fudge-filled shortbread."

INGREDIENTS:

1 1/2 cups all-purpose flour

1/4 teaspoon salt

1/2 cup butter, softened

3 tablespoons water

1 teaspoon vanilla extract

1/4 cup butter, softened

1 egg yolk

1/2 cup white sugar

1 teaspoon vanilla extract

1/4 cup unsweetened cocoa

powder

1/2 cup flaked coconut

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees
C).

2. In a medium bowl, stir together the flour and
salt. Cut in the butter with a pastry cutter or
fork until only small lumps remain. Sprinkle the
water and 1 teaspoon vanilla over the mixture
and mix well using a fork. Set aside.

3. In a small bowl, mix together 1/4 cup butter, egg yolk and sugar until smooth. Beat in 1 teaspoon vanilla, cocoa and coconut until smooth. Set aside. Use 1/2 of the dough at a time. On a cloth covered board, dusted generously with sugar, roll dough out to 1/16 inch thick. Cut the dough into 2 1/2 inch squares. Spread 1 teaspoon of filling onto each square, bring the corners to the center and press lightly to seal. Place them onto an ungreased cookie sheet about 2 inches apart.

4. Bake for 15 to 20 minutes, or until edges are golden. Cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

Austrian Raspberry Shortbread Recipe courtesy Gale Gand
www.foodtv.com


Recipe Summary

Difficulty: Medium

Prep Time: 2 hours 35 minutes

Cook Time: 40 minutes

Yield: 12 to 16 bars

1 pound (4 sticks) unsalted butter, softened at room temperature

4 egg yolks

2 cups granulated sugar

4 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup raspberry jam, at room temperature

OPTION:
****(Use milk chocolate bar chopped and sprinkled
over dough)

1/2 cup confectioners' sugar

In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and fluffy. Add the egg yolks and mix well.
In a medium bowl, stir together the granulated sugar, flour, baking powder, and salt. Add to the butter/egg yolk mixture and mix just until incorporated and the dough starts to come together. Turn the dough out onto a floured work surface and form into 2 balls. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight, or as long as a month.
Preheat the oven to 350 degrees F.
Remove 1 ball of dough from the freezer and coarsely grate the frozen dough into the bottom of a 9 by 12-inch baking pan or a 10-inch tart pan with a removable bottom. Make sure the surface is covered evenly with shreds of dough. With a spoon or spatula, spread the jam over the surface, to within 1/2-inch of the edge all the way around. Remove the remaining dough from the freezer and coarsely grate it over the entire surface. Bake until light golden brown, 30 to 40 minutes. As soon as the shortbread comes out of the oven, dust with confectioners' sugar. Cool on a wire rack, then cut in the pan with a serrated knife.

I have the Seventeen Cookbook and there's more than a few recipes in there for cookie bars. I'm not sure if any in the book are what you're looking for but i'd be glad to post them.

Thanks, I found the Seventeen Cookbook on Ebay but it did not contain the recipe I am looking for. It was very simple, sort of an oatmeal shortbread dough, spread in the pan, then thin milk chocolate bars ( the 5 cent ones from 1963!) placed over the dough then another layer of dough over the chocolate, then baked. Maybe I can improvise.

I found the recipe you requested in the February 1964 Seventeen magazine, the one on the then-upcoming NY World's Fair.

Baked Chocolate Bars

2 1/2 cups sifted flour
1/2 tsp. salt
1/2 baking powder
1/2 butter or margarine
1 1/4 cups brown sugar, packed
1 egg
1 1/4 tsp vanilla
9 bars (about 1 1/2 oz. each) milk chocolate

Sift together flour, salt and baking powder. Set aside. Cream butter until fluffy. Gradually beat in brown sugar, then egg and vanilla. Add sifted flour mixture, stirring with a spoon until well blended. Chill dough. Divide dough in half. Roll out one half to a 9 X 13-inch rectangle between two sheets of waxed paper. Remove one of the sheets from the dough and turn (dough-side down)into a 9 X 13-inch pan. Remove waxed paper. Arrange candy bars over dough to cover entire surface. Roll out remaining half of dough. Place on top of chocolate. Press dough against sides and corners of pan. Bake at 375 degrees for 15 minutes. Cool, then cut into 24 squares. Delicious warm or cold.