1 c Plus
2 tb All-purpose flour
1/2 ts Baking soda
1/4 ts Salt
1 Stick unsalted butter;
-softened
1/2 c Packed light brown sugar
1/4 c Granulated sugar
1 lg Egg
1 ts Vanilla extract
9 oz White chocolate; coarsely
-chopped (the original
-recipe calls for white
-chocolate with almonds)
1 c Macadamia nuts; coarsely
-chopped
1/2 c Grated coconut (optional;
-not in the original recipe)
From: gabi@comm.mot.com (Gabi Shahar)
Date: 16 Nov 1994 10:25:55 -0500
I tried these ones with milk chocolate and they were great too. Instead of
small cookies, I made BIG ones. See instructions below.
1. Position two racks in top and bottom thirds of the oven and preheat to
375 degrees. Lightly grease two baking sheets. (I used parchment paper,
ungreased. Much better.)
2. Sift together flour, baking soda and salt. In large bowl using
hand-held mixer set at medium speed, cream butter with the sugars for 2 to
3 minutes, until light and fluffy. Beat in the egg and vanilla.
3. Reduce speed and beat in the flour mixture until just combined. Stir
in the flour, white chocolate and macadamia nuts.
4. Using 1 Tbls. dough, roll dough into ball between palms of your hands.
Place the ball on the baking sheet, leaving 1 inch between the cookies.
Repeat for each cookie. With moistened palm, slightly flatten the cookies.
Bake 9 to 12 minutes, until lightly golden. Using a spatula, transfer the
cookies to a wire rack and cool completely. Alternatively, make BIG
cookies: form cookies using a slightly wet 1/4-cup measurement cup, keeping
the cookies 3 inches apart. Flatten only slightly with moistened palm,
since the cookies spread while baking. Bake 20 to 25 minutes, until
golden. Remove from oven, leave on sheets five minutes, then transfer the
cookies to a wire rack using a spatula and cool completely. Yield: about 30
dozen small ones, or 8 big ones. I made a double batch of big ones.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
36 Servings