-COOKIE DOUGH-
1 Stick unsalted butter;
-softened
2 tb Sugar
1 ts Pure vanilla extract
1 c Flour
1 c Macadamia nuts; chopped
CANDIED ORANGE RIND
2 sm Oranges
1 c Sugar
4 oz White chocolate; melted
From: japlady@nwu.edu (Rebecca Radnor)
Date: 6 Dec 1994 10:43:01 -0500
1. Heat the oven to 350 degrees. For cookie dough, beat the butter with the
sugar and the vanilla extract until light. Add the flour and the nuts. Mix
until combined. Chill the dough in the freezer 10 minutes.
2. Using your hands, roll pieces of the dough into 3/4-inch-diameter
balls. Place them 2 inches apart on a parchment-covered baking sheet.
Flatten slightly. Bake until just beginning to brown lightly, about 15
minutes. Cool on a wire rack.
3. Meanwhile, for candied orange rind, put 4 cups of water into a saucepan
over high heat. Cut the oranges in half crossways, and scoop out the flesh
with a spoon (save flesh for other use). Slice the rinds into 1/8-inch- to
1/4-inch-thick strips. Place them in the saucepan. Boil 25 minutes; drain.
4. Rinse the strips and return them to the pan with the sugar and 1 3/4
cups water. Simmer over medium to low heat 25 minutes. Strain the strips
from the syrup, allow strips to cool, and save for final assembly.
5. To assemble the cookies, dip the bottom of the cookie and 1/4 inch up
the sides into the white chocolate. Tap off any excess chocolate.
6. Put dipped cookies onto a parchment-lined baking sheet. Press an
orange-rind strip around the bottom of each cookie, adhering it to the
cookie where the chocolate coats the sides. Chill and serve within a few
hours.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
32 Servings