I recently went to an event where they served toasted coconut shortbread cookies so I had to try my hand at making them when I got home. After researching some recipes on line I finally came up with a recipe that works great. Be sure to toast the coconut before you start making the cookies as it really changes the taste of the coconut...for the better! Ingredients:
Directions:
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My daughter recently visited Hawaii and brought me back several cans of Macadamia Nuts. I have to admit I ate one can all by myself, but I promised I'd save the other tins for cookies. Here is a variation on the more traditional White Chocolate Chip Macadamia Nut cookie (hence the 2 at the end of the title). Since I didn't have any white chocolate chips on hand, I decided to use the Wilton's white chocolate wafers, but because they are too large, I processed them in my food processor until they were small bits. Of course, you have to process the nuts to get them into bits so I had the food processor out anyway. I think you'll love this variation because there are lots of fine bits of both nut and white chocolate in every bite. Ingredients 1/2 cup Butter 1/2 cup Crisco (plain or butter flavor) 1 1/2 cup white granulated sugar 2 eggs 1 1/2 tsp vanilla 2 1/2 cups flour 4 Tbs. cornstarch 1 tsp. baking soda 1 tsp. salt I can of Macadamia Nuts, processed into small bits 1 12 oz. bag of Wilton's white chocolate melting wafers, processed into small bits Directions
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GrammatlcGrammatlc bakes all the cookies for the clients at Split Ends Hair Studio (to visit the salon website, click the button above). She also bakes sweet treats for friends and family. Enjoy the recipes! Archives
December 2017
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