Name: Jam and Shortbread Squares
Yield: Makes 16 squares
Ingredients: 1 cup unbleached all-purpose flour; 1/2 teaspoon baking powder; 1/8 teaspoon salt; 1/2 cup (1 stick) unsalted butter, softened; 1/2 cup sugar; 1 large egg; 1/2 teaspoon pure vanilla extract; 6 tablespoons strawberry, raspberry, or cherry preserves

Editor's note: The recipe and introductory text below are from Lauren Chattman's Mom's Big Book of Cookies. To read Epicurious's review of the cookbook, click here.

Here is one of my favorite recipes in this book. These bars are just the essence of home baking for kids: a few simple ingredients that you probably have on hand, minimally handled, make the best bar cookies ever.

Recipe notes

Palets Bretons

Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.

Rye, Cranberry, and Dark Chocolate Cookies

This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.

Grasshopper Brownies

These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mississippi Mud Cake

This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.

Heavenly Halva Cake

Serve a thick slice for breakfast or an afternoon pick-me-up.

Nankhatai (Semolina Shortbread)

These cookies are gently sweetened and perfect with a cup of tea.