Maida Heatters Cookies

by Maida Heatter

Price: $19.99
ISBN-13: 9781449401153
ISBN-10: 1449401155
Size: 7 x 9 in.
Page Count: 320 pages

“I first learned about Maida Heatter years ago in an issue of Saveur in which she was named The Queen of Cake. This quote from that story explains why I instantly became a fan: “A stranger from the Miami area once looked Maida up in the phone book and called her for help with a recipe that she just couldn’t make work. ‘I may have been crazy, but I invited her over to show her how to make it.’ (It turned out that the lady had been using margarine instead of butter and omitting the sugar, Maida recalls—still sounding a bit annoyed.)” I not only became a fan, but I realized she writes the kind of recipes you can definitely trust, so long as you actually follow the recipes. She really wants the reader to get things right, and the instructions for these pecan squares are a perfect example of that. She explains the how’s and why’s carefully, and I once again really enjoyed learning from her while baking.” ––Lisa is Cooking http://bit.ly/hgbO2z

48 Large Cookies

These are large and thick spice cookies with a crisp, chewy edges and semi-soft centers –– real old-fashioned “down home” cookie-jar fillers. In our home, and surrounding territory, everyone loves them. While they are baking, they perfume the house with an irresistible sweet-and-spicy aroma.

4 cups sifted all-purpose flour
1 teaspoon baking soda
¹∕8 teaspoon salt
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
8 ounces (2 sticks) unsalted butter
1½ cups granulated sugar
3 eggs
½ cup dark corn syrup
3½ ounces (1 cup, packed) shredded coconut (sweetened or unsweetened)
5 ounces (1 cup) raisins (dark, light, or half of each)
8 ounces (1 cup, packed) dates (each date cut into about 4 pieces)
7 ounces (2 cups) walnuts, broken into large pieces

Adjust two racks to divide the oven into thirds and preheat oven to 350°. Line cookie sheets with parchment paper.

Sift together the flour, baking soda, salt, cloves, cinnamon, allspice, and nutmeg, and set aside.

In the large bowl of an electric mixer, beat the butter until it is soft. Beat in the sugar. Then add the eggs one at a time, beating until incorporated after each addition. Beat in the corn syrup. On low speed, add the sifted dry ingredients and beat until incorporated.

Remove from the mixer and with a large, heavy wooden spoon or rubber spatula stir in the coconut, raisins, dates, and nuts.

Use a well-rounded tablespoon of the dough for each cookie. Place the mounds of dough 2 inches apart on the sheets.

Bake two sheets at a time, reversing the sheets top to bottom and front to back as necessary to ensure even browning. Bake for 18 to 20 minutes, until the cookies are golden all over.

With a wide metal spatula, transfer the cookies to racks to cool.

Store airtight.

16 Squares or 12 to 14 Bars

This is a French recipe for small, plain, fudge squares, similar to brownies without nuts. These are quick and easy to make; they are mixed in a saucepan.

4 ounces (1 stick) unsalted butter, cut into 1-inch slices
2 ounces (2 squares) unsweetened chocolate
1 cup granulated sugar
½ teaspoon vanilla extract
2 extra-large or jumbo eggs
1 cup sifted all-purpose flour
Pinch of salt

Adjust a rack one-third up from the bottom of the oven and preheat oven to 350°. Prepare an 8-inch square cake pan as follows: Turn pan upside down. Cut a 12-inch square of aluminum foil. Center it over the inverted pan shiny side down. Fold down the sides and the corners and then remove the foil and turn the pan right side up. Place the foil in the pan. In order not to tear the foil use a pot holder or a folded towel and, pressing gently with the pot holder or towel, smooth the foil into place. Lightly butter the bottom and halfway up the sides, using soft or melted butter and a pastry brush or crumpled wax paper. Set aside.

Place the butter and chocolate in a heavy 2- to 3-quart saucepan over low heat. Stir occasionally with a rubber spatula or wooden spoon until melted and smooth. Set aside to cool for about 3 minutes.

Stir in the sugar and the vanilla and then the eggs, one at a time, stirring until smooth.

Pour the mixture into the prepared pan and spread evenly.

Bake for exactly 28 minutes. Do not overbake; this should remain moist in the center. Cool in the pan for 5 minutes.

Cover with a rack and invert. Remove the pan and aluminum foil. The bottom of the cake will be slightly moist in the center. Cover with another rack and invert again to cool right side up. (The cake will be about ¾ inch thick.)

When the cake is cool, transfer it to a cutting board. With a long, thin, sharp knife, cut the cake into squares or oblongs.

These may be arranged on a tray and covered with plastic wrap until serving time. Or they may be wrapped individually in clear cellophane or wax paper. Either way, do not allow them to dry out. They may be frozen and may be served either at room temperature or about 5 minutes after being removed from the freezer—they’re awfully good still frozen.

For more than a quarter century, Maida has been a symbol of creativity and precision when it comes to baking. Within the pages of Maida Heatter’s Cookies, she covers Cookie Basics, Drop Cookies, Bar Cookies, Icebox Cookies, Rolled Cookies, Hand-formed Cookies, and much more. As cookie-lovers bake their way through Maida Heatter’s Cookies, they will be enchanted by Maida’s friendly and funny style, and will feel as if Maida is standing in their kitchen. guiding them step by step.

Maida’s timeless, tasty, and foolproof recipes, such as Granny’s Old-Fashioned Sugar Cookies and Savannah Chocolate Chewies, are sure to inspire a new generation of bakers to don aprons, wield rolling pins, and flock to their kitchens!