Food recipes
Macadamia nut madness
Macadamia nut madness Ingredients: butter, without salt sugars, brown sugars, granulated wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-...
Macadamia nut madness
Ingredients:
butter, without salt
sugars, brown
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
nuts, macadamia nuts, raw
pascha, organic bitter-sweet dark chocolate chips,
candies, semisweet chocolate
butter, without salt
cream, whipped, cream topping, pressurized
salt, table
Directions:
Preheat oven to 300.
Combine butter, brown sugar and confectioners' sugar in bowl of electric mixer; beat at high speed until light and creamy Stir together flour, baking powder and salt; add the flour mixture by the quarter cup, beating after each addition; remove bowl from the mixer; stir in nuts and chocolate chunks by hand.
Scoop batter out by heaping tablespoons and arrange 2 inches apart on an ungreased cookie sheet; press down to flatten to an even 1/2-inch thickness.
Bake for 20 minutes or until cookies are light golden brown; remove to wire rack to cool completely then place a sheet of waxed paper under the rack.
Prepare chocolate glaze by combining chocolate, butter, cream and salt in a small, heavy-bottomed pot; place over very low heat and stir constantly until the chocolate melts; remove from heat.
If chocolate firms up before use, briefly place over low heat.
Dip a fork into the glaze and generously drizzle over the cookies; let stand at room temperature until set, about 1 hour.
Ingredients:
butter, without salt
sugars, brown
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
nuts, macadamia nuts, raw
pascha, organic bitter-sweet dark chocolate chips,
candies, semisweet chocolate
butter, without salt
cream, whipped, cream topping, pressurized
salt, table
Directions:
Preheat oven to 300.
Combine butter, brown sugar and confectioners' sugar in bowl of electric mixer; beat at high speed until light and creamy Stir together flour, baking powder and salt; add the flour mixture by the quarter cup, beating after each addition; remove bowl from the mixer; stir in nuts and chocolate chunks by hand.
Scoop batter out by heaping tablespoons and arrange 2 inches apart on an ungreased cookie sheet; press down to flatten to an even 1/2-inch thickness.
Bake for 20 minutes or until cookies are light golden brown; remove to wire rack to cool completely then place a sheet of waxed paper under the rack.
Prepare chocolate glaze by combining chocolate, butter, cream and salt in a small, heavy-bottomed pot; place over very low heat and stir constantly until the chocolate melts; remove from heat.
If chocolate firms up before use, briefly place over low heat.
Dip a fork into the glaze and generously drizzle over the cookies; let stand at room temperature until set, about 1 hour.