Marking a holiday tradition with cherry bars and peppermint mocha brownies

Our family bakes cookies. A lot of cookies. Not so much in number as in variety. Most years we craft more than two dozen varieties. We broke a record in 2018 with 35 different types of cookies on display.

We do a lot of this baking together in my kitchen. For about eight hours every year, the house is filled with my siblings and their millennial offspring mixing, rolling, manning the oven, decorating and cleaning up the sugar. My sisters haul baking sheets, bags of flour, cookie cutters and tins from their house to mine. We were blessed to have our father photographing (and taste testing) all the activity for many years.

These brownies are best served the day they are made, but they can be frozen. I remove them from the pan and discard the foil used for baking. Then, before cutting into squares, wrap the brownies in plastic wrap and foil. Freeze solid, thaw at room temperature and cut into serving pieces.

Families grow. Some move away to follow their dreams. Fathers leave us legacies. The cookie tradition keeps us all connected. Forever.

CHERRY BARS

Prep: 20 minutes

Bake: 30 minutes

Makes: 36 small bar cookies

Base:

1/2 cup all-purpose flour

1/4 teaspoon baking soda

1/8 teaspoon salt

1/2 cup firmly packed light brown sugar

1 cup uncooked old-fashioned oats

1 stick (1/2 cup) unsalted butter, melted

Topping:

2 large eggs

3/4 cup granulated sugar

3/4 cup roughly chopped, well-drained, maraschino cherries

1/2 cup flaked sweetened shredded coconut

1/2 cup chopped pecans or walnuts

1/4 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Cherry bars are a longstanding Christmas tradition for JeanMarie Brownson's family. TNS

1. Heat oven to 350 degrees. Have a 9-inch square baking pan ready.

2. For base, mix flour, baking soda and salt in medium bowl. Stir in brown sugar, oats and melted butter until well mixed. Press the mixture over the bottom of the pan into a compact, even layer.

3. For topping, beat the eggs in the now-empty bowl. Add sugar and mix well. Add remaining ingredients. Mix well. Spread topping in an even layer over the base in the pan. Bake until top is golden and edges have pulled away from the sides of the pan, about 30 minutes. Cool on wire rack. Cut into small squares. Store in a covered tin.

PEPPERMINT MOCHA BROWNIES

Prep: 20 minutes

Bake: 35 minutes

Makes: 3 dozen small brownies

8 ounces unsweetened chocolate, coarsely chopped

1 stick (1/2 cup) plus 2 tablespoons unsalted butter, softened

2 cups granulated sugar

4 large eggs, lightly beaten

2 tablespoons instant espresso powder

2 teaspoons pure vanilla extract

1/8 teaspoon salt

1 cup all-purpose flour

1 bag (11 ounces) white baking chips, such as Ghirardelli

1/2 cup roughly crushed peppermint candy or candy canes

1/2 cup powdered sugar

About 2 tablespoons half-and-half or milk

1. Heat oven to 350 degrees. Line the inside of a 13-by-9-inch metal baking pan with heavy-duty foil. Lightly grease the foil.

2. Put the chopped chocolate and butter into a large, heavy-bottomed saucepan. Melt over very low heat, stirring constantly with a wooden spoon, until smooth. Remove from heat.

3. Stir in granulated sugar until incorporated. Then stir in eggs, espresso powder, vanilla and salt until smooth. Stir in flour just until incorporated. Gently fold in white baking chips.

4. Spread batter in prepared pan. Bake until center is just set, but not at all dry, about 30 minutes. Sprinkle with the crushed peppermint candy and gently pat it into the top of the brownies. Bake until candy just starts to soften, 3 to 5 minutes. Cool completely in the pan on a wire rack.

5. Pour powdered sugar into a small bowl and drizzle in just enough half-and-half to make a smooth, pourable glaze about the thickness of honey. Use a fork to swirl the sugar glaze over the brownies in an interesting pattern. Let stand until glaze sets, at least 1 hour.

6. To cut, use the foil to lift brownies out of the pan. Set on a large cutting board, then carefully pull the foil away from the brownies. Cut with a large knife into small squares. Store in an airtight container for several days.