| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cookies |
30 |
Servings |
INGREDIENTS
| 8 |
oz |
White chocolate |
| 1/3 |
c |
Unsalted butter |
| 1/4 |
c |
Dark rum |
| 1/2 |
c |
Pistachio nuts |
| 1/3 |
c |
Candied cherries; chopped |
| 1 1/3 |
c |
Finely shredded coconut |
| 1 |
oz |
Semisweet chocolate; melted |
INSTRUCTIONS
Grease a shallow 11" x 7" baking pan with butter; line base with parchment
or waxed paper. Heat white chocolate, butter, and half of rum together in
a large bowl placed over a pan of gently simmering water, stirring until
well blended. Remove from heat; stir in remaining rum. Roughly chop
pistachio nuts; add 3/4 of nuts to chocolate mixture with cherries and
coconut. Mix well. Spread mixture evenly in prepared pan. Finely chop
remaining nuts. Put melted semisweet chocolate in a small paper piping
bag; cut a small hole in the bottom of bag. Pipe squiggly lines of
chocolate all over top of mixture, then sprinkle with finely chopped nuts.
Chill 4 to 5 hours or until firmly set. Cut in 30 pieces. Remove from pan
with a flexible spatula. Keep refrigerated or in a cool place until
serving. From "The Book of Cookies" by Pat Alburey.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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