David's Cookies

David's Cookies
Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 2011 ed.), pg. 24.

It's that time of year when baking becomes a frequent activity. Starting with Thanksgiving and continuing through Christmas and up to Valentine's Day, there are also numerous birthdays on our schedule as well as parties and get-togethers. Since I've started this blog, I've been baking all year. I'm now looking at recipes that are appropriate for the holidays and winter months and I'm getting my nerve up to tackle some of Maida Heatter's more intimidating desserts.

I made these cookies last week for our annual birthday party at work. I'm not sure who David is but his cookies were very popular in New York in the mid-80s.  They are made with chocolate chunks and have a very sandy texture. I finally located a teaspoon-sized scooper so I made them as Maida instructed although she says she sometimes makes them larger. I liked them smaller - they are wonderful bite-sized morsels. Use the best quality chocolate you can find for the best cookie. I just used regular Baker's brand and they turned out quite nice!

8 oz. semi-sweet or bittersweet chocolate
8 oz. (2 sticks) unsalted butter (softened)
1/2 tsp. salt
1/2 tsp. vanilla extract
1 cup light or dark brown sugar, firmly packed
1 egg
2 cups sifted all-purpose flour
Optional: 4 oz. pecans or walnuts, broken into large pieces

Preheat oven to 400, adjust racks to divide oven into thirds. Line cookie sheets with parchment. Cut chocolate in large chunks. Set aside.

Beat the butter until it is smooth.

Beat in the salt and vanilla, until well mixed.

Add the sugar, mixing well.

Add the egg and beat until mixed, scraping bowl if necessary.

On low speed, add the flour and beat until incorporated. Remove the mixer bowl from the stand.

Stir in the chocolate (and nuts, if using) with a wooden spoon.

Mix - the mixture will be thick and sticky.

Use a rounded teaspoon for each cookie. Place them 2 inches apart on the lined sheets.

Bake 2 sheets at a time for 6-10 minutes, reversing the sheets halfway through baking. Bake only until the edges of the cookies start to brown. Do not overbake. For softer cookies, slightly underbake them (about 6 minutes). If you like them crisper, bake longer.

     

Sour Lemon Squares

Sour Lemon Squares
Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 2011 ed.), pg. 113.

These were a hit! They reminded me of chess pie. Michael thought they tasted like cheesecake. The slightly tart lemon filling is soft and the combination of it and the buttery crust base is wonderful. This only makes 16 squares and they will disappear quickly! If you are having company, you might consider making an extra batch.

Base

3 oz. (3/4 stick) unsalted butter
1/4 tsp. salt
1/4 cup light brown sugar, firmly packed
1 cup sifted all-purpose flour

Adjust rack to center of the oven and preheat to 350. Line a 8x8x2 square pan with foil.

Butter the foil by placing a tablepoon of butter on the foil, place it in the oven until it melts, and then brush on the bottom and sides of the foil.

In a food processor, place the dry ingredients in the bowl with a steel blade.

Cut the butter into pieces, add to the dry ingredients and process until thoroughly mixed. (This can also be done in a mixer).

If the mixture doesn't hold together (and it didn't for me), knead it into a ball. Place dots of it in the foil-lined pan and then press it together with your fingertips.

Bake for 15-18 minutes until it is lightly colored.

Prepare the lemon filling while the crust is baking.

Lemon Layer

Finely grated rind of 2 medium-sized lemons
3 TBS. fresh lemon juice
2 eggs
3/4 cup granulated sugar
2 TBS. sifted all-purpose flour
1/4 tsp. baking powder
Confectioners sugar (for baking)

In a small bowl, whisk together the lemon rind and lemon juice.

Beat the eggs well.

Add the sugar, flour and baking powder. Beat on high speed for 1 minutes.

Stir in the lemon juice and rind mixture.

Pour the batter over the warm crust.

Bake in 350 oven for 20-25 minutes until the top is lightly colored and dry to the touch. It will be spongy and custardy, not dry or stiff.

Cool completely in the pan then freeze for at least 1/2 hour.

Remove the pan from the freezer and invert to remove. Carefully peel off the foil (it should come off quite easily).

Use a large, sharp knife to cut into 16 squares. (Clean the knife between each cut). Dust confectioner's sugar over the top. They can be served cold or at room temperature. We liked them best cold!