melissa-dallas
Well-known member
Small Batch Heath Bar Cookies
1¼ cups all-purpose flour
½ tsp. salt
½ tsp. baking soda
½ cup (1 stick) unsalted butter, softened
¾ cup sugar
1 egg
1 tsp. vanilla
4 finely chopped Heath bars
½ cup chopped pecans
In medium bowl, sift together flour, salt and baking soda. Set aside.
In the large bowl of an electric mixer, mix together the butter and sugar until light and creamy, about 2 minutes on medium-high. Add the egg and vanilla and mix to incorporate. Turn off the mixer and stir in (by hand) the candy bars and pecans. Cover with plastic wrap and refrigerate for 20 to 30 minutes, or until the dough is nice and firm.
Preheat oven to 350 degrees. Drop cookie dough in scoops about 2 inches apart onto a parchment-lined cookie sheet. Bake for 12 minutes or until lightly browned on the edges. Cool on cookie sheet for 5 minutes and then transfer to a cookie rack to cool completely. Store covered.
Makes 20 cookies.
Each cookie has about 142 calories, 8 grams fat (3 grams saturated), 20 milligrams cholesterol, 2 grams protein, 16 grams carbohydrates, 0.5 grams dietary fiber, 142 milligrams sodium.
Alicia Ross is the co-author of three cookbooks. Contact her c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, email tellus@kitchenscoop.com, or visit http://kitchenscoop.com.
1¼ cups all-purpose flour
½ tsp. salt
½ tsp. baking soda
½ cup (1 stick) unsalted butter, softened
¾ cup sugar
1 egg
1 tsp. vanilla
4 finely chopped Heath bars
½ cup chopped pecans
In medium bowl, sift together flour, salt and baking soda. Set aside.
In the large bowl of an electric mixer, mix together the butter and sugar until light and creamy, about 2 minutes on medium-high. Add the egg and vanilla and mix to incorporate. Turn off the mixer and stir in (by hand) the candy bars and pecans. Cover with plastic wrap and refrigerate for 20 to 30 minutes, or until the dough is nice and firm.
Preheat oven to 350 degrees. Drop cookie dough in scoops about 2 inches apart onto a parchment-lined cookie sheet. Bake for 12 minutes or until lightly browned on the edges. Cool on cookie sheet for 5 minutes and then transfer to a cookie rack to cool completely. Store covered.
Makes 20 cookies.
Each cookie has about 142 calories, 8 grams fat (3 grams saturated), 20 milligrams cholesterol, 2 grams protein, 16 grams carbohydrates, 0.5 grams dietary fiber, 142 milligrams sodium.
Alicia Ross is the co-author of three cookbooks. Contact her c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, email tellus@kitchenscoop.com, or visit http://kitchenscoop.com.