Mad About Maida

Heath Bar Peanut Butter Cookies Source:  Maida Heatter's Brand-New Book of Great Cookies (Random House, 1995 ed.) , pg. 103. I cannot resist cookies made with candy bars and these are at the top of the list. You do not necessarily have to use Heath Bars. You can use any semi-sweet chocolate - just cut it into small chunks or pieces. 14 oz. miniature Heath bars 1 1/2 cups sifted unbleached flour 1/2 tsp. baking powder 1/2 tsp. baking soda 4 oz. (1 stick) unsalted butter (softened) 1/2 cup smooth or chunky peanut butter 1 tsp. vanilla 1/2 cup packed light brown sugar 1/2 cup granulated sugar 2 large eggs 1 cup salted peanuts Preheat oven to 350. Line cookie sheets with parchment paper or aluminum foil. Cut each candy bar into six pieces. Sift together the flour, baking powder and baking soda. Set aside. Beat the butter until soft. Add the peanut butter... and the vanilla. Mix well. Add both sugars - the white and the b...

Pecan Passion Source:  Maida Heatter's Brand-New Book of Great Cookies (Random House, 1995 ed.) , pg. 48 . These were sinfully good and easy-to-make but I thought there was too much butter in it (they were greasy). I don't know how they would do with less butter but I may try cutting it back for the bottom layer the next time I try it. Once you start eating them, it is hard to stop! You can also make these with walnuts if you prefer.   Bottom Layer: 3 oz. (3/4 stick) unsalted butter 1/2 cup firmly packed brown sugar 1/8 tsp. salt 1/2 tsp. vanilla extract 1 large egg 1/4 cup unsweetened cocoa (Dutch process) 1/4 cup sifted unbleached flour Pecan Topping: 1 TBS. dark rum or cognac 1/3 cup heavy whipping cream 3 oz. (3/4 stick) unsalted butter 1 1/2 cups firmly packed brown sugar Scant 1/4 tsp. salt 1/4 cup dark corn syrup 2 cups toasted pecan halves Makes 24 bars The bottom layer Preheat oven to 375. Line a 9-inch square pan with foil and brush ...