| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Choco4 |
24 |
servings |
INGREDIENTS
| 10 |
tb |
Butter; (no substitute), |
|
|
; softened |
| 3/4 |
c |
Packed brown sugar |
| 1 |
ts |
Vanilla extract |
| 1 |
|
Egg; lightly beaten |
| 1 |
c |
All-purpose flour |
| 3/4 |
ts |
Baking powder |
| 1/8 |
ts |
Baking soda |
| 1/8 |
ts |
Salt |
| 1 1/2 |
c |
Semisweet chocolate chips |
| 3/4 |
c |
Macadamia nuts; coarsely chopped |
| 3/4 |
c |
Pecans; coarsely chopped |
| 12 |
|
Caramel candies |
| 2 |
tb |
Whipping cream |
INSTRUCTIONS
CARAMEL GLAZE
In a mixing bvowl, cream butter, sugar and vanilla. Add egg. Combine
flour, baking powder, baking soda and salt; add to creamed mixture
and mix well. Fold in chocolate chips and nuts. Drop by teaspoonfuls
2 inches apart onto greased baking sheets. Bake at 350 F. for 10-12
minutes or until golden. Cool on wire rack. For glaze, melt the
caramels and cream in a saucepan over Low heat, stirring until
smooth. Drizzle over cooled cookies. MC formatting
bybobbi744@sojourn.com
Recipe by: Taste of Home Magazine, Dec/Jan '94, p. 23
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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