| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Desserts, Cookie/bars, Chocolate |
3 |
Dozen |
INGREDIENTS
| 1 1/2 |
c |
Unsalted butter softened |
| 1 |
c |
Sugar |
| 1 |
c |
Brown sugar firm packed |
| 3 |
|
Egg |
| 3 |
ts |
Vanilla |
| 3 |
c |
All purpose flour |
| 1 1/2 |
ts |
Baking soda |
| 3/4 |
ts |
Salt |
| 19 1/2 |
oz |
White chocolate, chopped |
| 2 1/4 |
c |
Macadamia nuts, halved |
INSTRUCTIONS
BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO SCRAPE
DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND SALT AND MIX
UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE CHOCOLATE CHUNKS AND
NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE
ABOUT 2 IN. APART. BAKE IN PREHEATED 375 DEGREE OVEN UNTIL LIGHLY BROWN
AROUND EDGES, ABOUT 15 MIN.COOL ON COOKIE SHEET FOR 3 MIN, THEN REMOVE TO
RACKS AND COOL COMPLETLEY. STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED
AHEAD. STORE COOKIES UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.)
Posted to MM-Recipes Digest V4 #299 by "Fred Goslin"
<fjgoslin@northnet.org> on Nov 18, 1997
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