Thursday, September 30, 2010

Recipe: White Chocolate Chip Macadamia Nut cookies

This recipe makes a ton so feel free to cut the recipe in half. These are some of the best cookies! mouth is just watering typing this up!

1 pound (2 cups) butter, room temperature
1 2/3 cup brown sugar,
1 cup granulated sugar
3 large eggs, room temperature
1 Tablespoon vanilla
4 1/2 cup all purpose unbleached white flour
2 teaspoons baking soda
1 teaspoon salt
2 cups (12 ounce bag) white chocolate chips or chunks
1 1/4 cups (4 ounces) macadamia nuts, roughly chopped

Preheat oven to 350 degrees.

Line baking sheets with parchment paper (no need to grease).

Measure flour, baking soda, and salt in a large bowl and blend together. Set aside.

In a large mixing bowl, preferably a heavy-duty mixer, and using the paddle or beater attachment, beat butter until creamy.

Add brown sugar and beat again.

Scrape down the bowl and add the granulated sugar. Beat until fluffy.

Add eggs one at a time, beating after each addition.

Add vanilla, beat, and scrape again.

On low speed, add flour mixture 2 cups at a time, and mix well.

Mix in white chocolate and macadamia nuts. Mix only until blended.

Using a cookie scoop, place dough on prepared baking sheets, spacing evenly to allow for spreading.

Bake at 350 degrees for 10-12 minutes or until light browned. DO NOT over bake these cookies. THey continue to bake for a few minutes after they are removed from the oven.

in air tight containier or plastic bag to stay soft and moist.

Makes 48 warm and gooey cookies.
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Monday, September 6, 2010

Recipe: Mixed Berry Tartlets

1 (15 ounce) package rolled refrigerated unbaked pie crusts (2)
nonstick cooking spray
2 tablespoons sugar
1 tablespoons cornstarch
1 (12 ounce) package frozen mixed berries
1 tablespoon lemon juice
1/3 cup whipping cream
1/4 cup purchased lemon curd
1 teaspoon sugar
1/4 teaspoon vanilla

Fresh mint sprigs, optional

Let piecrust stand according to package directions.

Preheat oven to 400 degrees.

Lightly coat twelve 2 1/2 inch muffin cups with cooking spray.

For pastry shells, unroll pie crusts on lightly floured surface.

Use 3 1/4 to 4 inch round cutter to cut 6 rounds from each crust.

Press rounds into prepared muffin cups, pleating to fit.

For tartlet filling, in medium bowl combine the 2 tablespoons sugar and cornstarch; stir in mixed berries and lemon juice.

Spoon filling into pastry shells.

Bake about 20 minutes or until pastry is golden.

Cool in muffin cups on wire racks for 5 minutes.

Carefully remove tartlets from muffin cups; cool completely on wire rack.

In medium mixing bowl combine whipping cream, lemon curd, the 1 teaspoon sugar, and vanilla; beat with wire whisk or with electric mixer on medium speed until cream mixture mounds and is fluffy.

Spoon on tartlets.

Garnish each with a mint sprig.

Makes 12 tartlets.

Better Homes and Garden Cookbook
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