Bar, Drop, Refrigerator, Rolled, Molded, Biscotti to Name a Few

My baking adventure during the last week in March included (from the top) Sour Cream Fudge Cookies topped with a chocolate glaze, Buttery Anisette Biscotti, Hungarian Apricot Bars,  and Crisp Coconut Cookies.

The Sour Cream Fudge cookies are a drop cookie because you drop the batter onto the cookie sheet. Drop cookies are easy to assemble and easy to bake. My only problem with this recipe is keeping the sour cream away from Ram. He loves sour cream and eats it almost as soon as it hits the refrigerator. We've had "discussions" about which items are my ingredients and which are general household eats. 

My church buddies loved the Buttery Anisette Biscotti. This biscotti has butter and is light, has delicate flavors and is almost flaky. I would definitely make these again.
The Hungarian Apricot Bars have three steps involved before they pop into the oven. The apricot filling needs to cook and cool. The cookie base is simple enough to put together. And then there is the nut meringue topping which includes almonds with the egg whites. People raved over them but they were more time consuming than other bar cookies and not spectacular looking, but I suppose the prove is in the tasting.
The Crisp Coconut cookies are molded, that is they are rolled into a ball and put on the cookie sheet to bake. Other molded cookies are formed by cookie molds. These cookies have an unusual ingredient, one I'd never heard of: Baker's ammonia or bicarbonate of ammonia. This ingredient makes the cookie puff and gives them crispness.