| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
All-purpose flour |
| 2 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 1/2 |
c |
Packed brown sugar |
| 1 1/2 |
c |
Shortening |
| 2/3 |
c |
White sugar |
| 4 |
|
Eggs |
| 1 |
ts |
Vanilla extract |
| 1 |
ts |
Lemon juice |
| 2 |
c |
Macadamia nuts; chopped |
| 1/2 |
c |
Rolled oats |
INSTRUCTIONS
In a large bowl, cream shortening, brown and white sugars, and eggs. Beat
until well blended. Beat in vanilla extract and lemon juice. Slowly add in
flour, baking soda and salt and mix well. Fold in macadamia nuts and oats.
Cover and chill for 4 hours. Preheat oven to 325 degrees F. Lightly grease
2 baking sheets. Drop the dough by spoonfuls 2 inches apart on cookie
sheets. Bake 15 to 18 minutes. Let cool on wire racks. Makes 3 dozen
Posted to Bakery-Shoppe Digest V1 #226 by Shelley Sparks
<ssparks@mailbox.arn.net> on Sep 08, 1997
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