| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Essnce03 |
24 |
servings |
INGREDIENTS
| 1/2 |
c |
Softened butter |
| 1/2 |
c |
Sugar |
| 5 |
tb |
Brown sugar |
| 1/4 |
ts |
Vanilla extract |
| 1 |
|
Egg |
| 3/4 |
c |
Flour |
| 1/8 |
ts |
Baking soda |
| 1 |
pn |
Salt |
| 8 |
oz |
Semisweet chocolate; cut small pieces |
| 8 |
oz |
Toasted macadamia nuts; chopped |
| 1 |
|
Scoop Vanilla ice cream |
| 1/4 |
c |
Chocolate sauce |
|
|
Powdered sugar; mixed with |
|
|
Cocoa powder |
INSTRUCTIONS
Preheat oven to 325 degrees. Place the butter, and both sugars in a
mixer bowl, and cream until well mixed. Add the vanilla extract and
egg. Mix well. Sift together the flour, baking soda, and salt. Add
small amounts of the flour mixture to the butter mixture, and mix
well. Fold in the chocolate pieces and nuts. Refrigerate dough for
1/2 hour. Spoon out 1/2 tablespoon portions on a parchment lined
baking sheet, 1 1/2 inches apart. Bake the cookies for 12 to 15
minutes, or until golden brown. Allow to cool. This recipe yields 2
dozen cookies.
To make an ice cream sandwich, use 1 scoop of ice cream between 2
cookies, drizzle with chocolate sauce and sprinkle with the mixture
of powdered sugar and cocoa powder.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2251 broadcast 08-06-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
09-26-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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