Tuesday, January 26, 2021

Baking Baby Ruth Cookies

Last year, as I got out my Christmas decorations and pulled out my little “cooking tree,” I realized that I had not put away all my birthday presents and recipes from friends who helped me celebrate the Big 70 back in May. (My birthday is actually in the winter but that party was rescheduled because of snow.)

Planned by my former pastor, his wife and sister-in-law, all from Smithfield, VA, the party theme was centered around cooking, so folks brought or sent gifts that somehow pertained to my culinary interests. Oh, I suppose that bottle of Jack Daniels from Mississippi Cousin Al was for baking a resurrection cake, but I just sipped that wonderful Tennessee whiskey.

Cousin Sidney from Texas sent three aprons that she very cleverly designed. Actually, I hesitate to wear them –– I’m such a messy cook –– for fear of stains.

And there were all sorts of recipes, from soups to cookies and desserts, along with Judge Sue Yang’s recommendation for a favorite restaurant (Italian) when she and her husband “don’t cook up a storm, which is never.”

Now that winter was here and there was no more croquet up North, I decided to start trying some of the recipes. Of course, I began with the sweet ones.
My croquet buddy Ruth’s recipe immediately caught my eye because it contained Baby Ruth candy bars—one of my very favorites.

Baby Ruth Cookies

1/2 cup butter, softened
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
1 1/3 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Baby Ruth candy bars (2.1 oz. each) chopped

In a large mixing bowl, cream butter and sugar until light and fluffy.

Beat in egg and vanilla.

Combine flour, baking soda and salt. Gradually add to creamed mixture.
Stir in chopped candy bars.

Drop dough by rounded teaspoonfuls about two inches apart onto greased baking sheet.

Bake at 350 degrees for 10 minutes or until edges are lightly browned.

Immediately remove to wire racks to cool.

NOTE: After his second or was it the third one, Ken commented that the cookies needed more Baby Ruth candy. Harrumph!

I’ve also made these cookies using two Butterfinger bars. Yummy. Ken and I both liked those Butterfinger cookies better than the Baby Ruth ones.

 

Sidna Brower Mitchell, a Memphis native, was graduated from Ole Miss in 1963 when she was named to the Hall of Fame. As editor of the Daily Mississippian when James Meredith integrated the university, she was nominated for a Pulitzer Prize for her editorials and received a number of other honors and job offers. She can be reached via e-mail at sbmcooks@aol.com.

 
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