INGREDIENTS

INSTRUCTIONS

In a food processor, combine sugars, butter, and vanilla. Process
until incorporated. Add water and vinegar and process again. Add 1
1/2 cups of the flour, cocoa, baking soda, and salt, and process
until mixed. Transfer mixture to a large bowl and work in remaining
flour by hand. Divide dough in half. On a sheet of plastic wrap,
press each half into a 1/2-inch think block, about 5 x 6 inches. Wrap
tightly in plastic and refrigerate 2 hours or several days, until
ready to bake. (Or freeze for several weeks.) Preheat oven to 375 F,
and lightly spray a cookie sheet. Roll and cut dough as desired. For
Thin Tiles: Leaving plastic wrap underneath, roll 1 dough block out
to 8 x 12 inches. Sprinkle 2 tablespoons macadamias over top and roll
nuts into dough, just until they are level with the surface. Cut
dough into 20 tiles and place on prepared sheet, about 1/2 inch
apart. Bake for 10 minutes until top no longer looks moist. Transfer
from sheet to a rack to cool. For Thick Tiles: Leaving plastic wrap
underneath, sprinkle 2 tablespoons macadamias over dough block. Using
rolling pin, press nuts into dough just until they are level with the
surface. Cut dough into 20 tiles about 1 inch square and place on
prepared sheet about 1/2 inch apart. Bake for 10 minutes until top no
longer looks moist. Transfer from sheet to a rack to cool. For
optional white chocolate drizzle: Place chips in a heavy-duty plastic
sandwich bag and close tightly. Melt by submerging several minutes in
hot water. Work melted chocolate into one corner of the bag. Using
scissors, snip off just the tip of the corner to make a small
opening. using bag as a pastry bag, drizzle chocolate over top of
cookies.
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 14, 1999.
Recipe by: Veggie Life, January, 1999
Converted by MM_Buster v2.0l.

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