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Prep Time: 480 Minutes Cook Time: 10 Minutes |
Ready In: 490 Minutes Servings: 4 |
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From the book, Cooking Adventures from the Clipper Galley. These cookies have two types of liqueur in them, and I can't wait to try them! They sound absolutely fabulous. Ingredients:
1 cup butter |
3/4 cup sugar |
3/4 cup light brown sugar |
1 tablespoon vanilla |
1 tablespoon frangelico |
1 tablespoon tia maria |
2 eggs |
2 1/2 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
4 cups chocolate chips |
1 cup walnut halves (optional) |
1 cup pecan halves (optional) |
1 cup macadamia nuts (optional) |
Directions:
1. With an electric mixer, cream the butter, sugar, vanilla, Frangelico and Tia Maria until light and fluffy.
2. Add the eggs and beat well.
3. Combine the flour, baking soda and salt. Gradually stir the flour into the butter mixture using a large kitchen sppon.
4. PLACE IN STORAGE CONTAINER AND REFRIGERATE OVERNIGHT.
5. Preheat oven to 325 degrees.
6. Scoop one teaspoon of cookie dough for each cookie onto an ungreased cookie sheet.
7. Bake at 325 degrees for approximately 10-13 minutes until golden brown.
8. Cool slightly and serve while warm.
9. Helpful hint: The dough may be refrigerated up to several days in advance. It also freezes well for future use.
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