| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Desserts -, Cookies |
18 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1/4 |
ts |
Baking soda |
| 3/4 |
ts |
Baking powder |
| 1/2 |
c |
Butter, room temp |
| 3/4 |
c |
Light brown sugar |
| 1 |
ts |
Vanilla |
| 1/4 |
c |
Egg beaters® 99% egg substitute room temp |
| 3 1/2 |
oz |
Macadamia nuts, coarsely chopped |
| 3/4 |
c |
Pecans, coarsely chopped |
| 12 |
oz |
Vanilla milk chips |
INSTRUCTIONS
Mix the three dry ingredients in small bowl.
Using elec mixer, beat butter, sugar & vanilla in large bowl til light and
fluffy. Beat in egg.
Stir in dry ingredients, then chips and nuts. (there will be barely dough
to cover chips and nuts)
Put dough in refrig and heat oven to 350.
Drop cookie dough by scant 1/4 cupfuls onto cool, NONGREASED insulated
cookie sheets. Bake til golden, about 15 min.
Notes: Either chop nuts coarsely in food processor or put them in a heavy
plastic bag between two dish towels and bang with a hammer. Use vanilla
extract powder if available.
Serving Ideas: One Serving = One Cookie
Per serving: 122 Calories; 8g Fat (57% calories from fat); 1g Protein; 12g
Carbohydrate; 14mg Cholesterol; 91mg Sodium
Posted to EAT-L Digest 03 Feb 97 by "T. Merhige" <mmg@AMERICA.COM> on Feb
4, 1997.
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