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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a smaller batch of cookies than the regular cookie recipe usually yields. You should end up with about 12-16 cookies, just the right amount for you and your honey! Recipe is from the Chicago Sun-Times. Ingredients:
1 cup unsalted butter |
1/3 cup light brown sugar, packed |
1/2 cup confectioners' sugar |
1 3/4 cups flour, plus |
2 tablespoons flour |
1/4 teaspoon baking powder |
1/8 teaspoon salt |
3/4 cup roasted salted macadamia nut, halves (do not use unsalted macadamia nuts) |
3/4 cup bittersweet chocolate, chunks |
3 ounces semisweet chocolate |
1 tablespoon unsalted butter |
1 tablespoon whipping cream |
1 pinch salt |
Directions:
1. Preheat oven to 300°.
2. 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.
3. 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.
4. 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.
5. 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.
6. If chocolate firms up before use, briefly place over low heat.
7. Dip a fork into the glaze and generously drizzle over the cookies; let stand at room temperature until set, about 1 hour.
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