This recipe was adapted from the wrapper of a Baby Ruth candy bar in the 1950s. It works best to bake the cookies on parchment paper and transfer them, paper and all, to the cooling rack.
Baby Ruth cookies
11/3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening or butter
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
2 2.1-ounce Baby Ruth candy bars, chopped (1 cup)
Sift together flour, baking soda and salt; set aside. Cream butter or shortening and sugar together until light and fluffy. Beat in egg and vanilla. Stir in flour mixture until well blended, then mix in the chopped candy.
Chill dough for at least 30 minutes. Preheat the oven to 350 degrees. Drop dough by teaspoonfuls onto parchment-lined cookie sheets. Bake for 10 to 12 minutes, or until done. Cool on wire racks.
Makes 2 1/2 to 3 dozen cookies. Per cookie: 74 calories, 1 gram protein, 4 grams fat, 1 gram saturated fat, 10 grams carbohydrate, 0 grams fiber, 6 milligrams cholesterol, 60 milligrams sodium.
Los Angeles Times-Washington Post News Service
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