I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Friday, January 8, 2016

Heath Bar Cookies

2 1/2 cups all purpose flour
1 tsp. salt
1 tsp. baking soda
1 cup (2 sticks) butter, softened (not melted)
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
1 1/2 cups chopped Heath Bar pieces (8 1/4 oz. bars)
1/2 cup chopped pecans or walnuts

Sift together dry ingredients.  Beat the butter and sugar together.  Beat in eggs and vanilla.  Mix in the heath bar bits and nuts until well blended.  Chill for at least an hour.  Preheat oven to 350 degrees.  On cookie sheets lined with parchment or Silpat, spoon out the cookie dough in small 1-inch balls about the size of a large marble, placing them 3 inches apart.  The cookies spread, so don't make them too big or place too close together.  Bake 10 to 12 minutes until the edges are just starting to brown.  Remove from oven and cool a few minutes, then transfer to wire rack to cool completely.  Makes about 6 dozen cookies. 
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