| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
30 |
Cookies |
INGREDIENTS
| 4 |
oz |
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
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.
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. 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. 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. 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. 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. Posted
By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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