Heath Bar Cookies

 

 I'm having my tea out on my glider on the patio today.  Would you care to join me for some cookies and a cup of tea?  

 

 I'm using my Brentwood English ironstone teacup, by Adams.  This pattern was made from 1969-1988.  This pattern also comes in a brown shamrock and is called Sharon. 

 

I tried my first Heath Bar when I was about seven years old, and from that moment on, it was always a favorite of mine!  When I saw this recipe for a small batch of Heath Bar cookies in the newspaper,   from Kitchen Scoops, I knew it would be a winner.  One step was left out in the original recipe and I've corrected it. 

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 (I used only two regular size bars, which when chopped was 1/2 cup)

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. Now add the flour mixture only until just combined.  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.

I am sharing this with:

Make It Pretty Monday
Tea Time Tuesday
Tuesday Cuppa Tea 
Inspire Me 
Friends Sharing Tea
Tea Cup Tuesday 

Share Your Cup
Full Plate
Foodie Friday
Weekend Potluck
Seasonal Sundays