| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cookie |
32 |
Servings |
INGREDIENTS
| 1 |
|
Stick unsalted butter |
|
|
softened |
| 2 |
T |
Sugar |
| 1 |
t |
Pure vanilla extract |
| 1 |
c |
Flour |
| 1 |
c |
Macadamia nuts, chopped |
| 2 |
|
Oranges |
| 1 |
c |
Sugar |
| 4 |
oz |
White chocolate, melted |
INSTRUCTIONS
From: japlady@nwu.edu (Rebecca Radnor) Date: 6 Dec 1994 10:43:01 -0500
1. Heat the oven to 350 degrees. For cookie dough, beat the butter
with the sugar and the vanilla extract until light. Add the flour and
the nuts. Mix until combined. Chill the dough in the freezer 10
minutes. 2. Using your hands, roll pieces of the dough into
3/4-inch-diameter balls. Place them 2 inches apart on a
parchment-covered baking sheet. Flatten slightly. Bake until just
beginning to brown lightly, about 15 minutes. Cool on a wire rack. 3.
Meanwhile, for candied orange rind, put 4 cups of water into a
saucepan over high heat. Cut the oranges in half crossways, and scoop
out the flesh with a spoon (save flesh for other use). Slice the rinds
into 1/8-inch- to 1/4-inch-thick strips. Place them in the saucepan.
Boil 25 minutes; drain. 4. Rinse the strips and return them to the pan
with the sugar and 1 3/4 cups water. Simmer over medium to low heat 25
minutes. Strain the strips from the syrup, allow strips to cool, and
save for final assembly. 5. To assemble the cookies, dip the bottom
of the cookie and 1/4 inch up the sides into the white chocolate. Tap
off any excess chocolate. 6. Put dipped cookies onto a
parchment-lined baking sheet. Press an orange-rind strip around the
bottom of each cookie, adhering it to the cookie where the chocolate
coats the sides. Chill and serve within a few hours. REC.FOOD.RECIPES
ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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