| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
|
Shelf life, Shelf3 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Unsalted butter; softened |
| 1/2 |
c |
Vegetable shortening |
| 3/4 |
c |
Brown sugar |
| 1/4 |
c |
Granulated sugar |
| 1 |
|
Egg |
| 1/2 |
c |
White chocolate liqueur |
| 2 1/2 |
c |
Flour |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 12 |
oz |
White chocolate chips |
| 1 1/2 |
|
Cups; hazelnuts, coarsely |
|
|
; chopped |
INSTRUCTIONS
Beat butter, shortening, brown sugar and granulated sugar until creamy.
Beat in egg, then white chocolate liqueur. In a separate bowl, sift
together flour, baking soda and salt. Slowly beat dry ingredients into
sugar mixture until well mixed. Stir in white chocolate chips and
hazelnuts. Preheat oven to 375 degrees F. Place rounded teaspoons of dough
onto greased cookie sheet. Bake at 375 degrees F on middle rack for 11
minutes or until cookies are slightly brown on top. Let cool completely.
Then spread 1 teaspoon Raspberry Dazzle on each cookie.
Yield: 2-1/2 dozen cookies
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