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Old 10-22-2004, 08:49 PM   #31
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Bumping this up, as I saw a similar thread -
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Old 11-14-2004, 05:21 PM   #32
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Bumping up for all!
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Old 12-01-2004, 07:54 AM   #33
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Bump!
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Old 12-01-2004, 11:31 PM   #34
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Chocolate White Chocolate Chip Macadamia Cookies
Yield: 40 - 48 cookies

½ # unsalted butter, at room temperature
1 c light brown sugar, packed
1 c granulated sugar
2 t pure vanilla extract
2 extra-large eggs, at room temperature
2/3 c good unsweetened cocoa
1 c flour
1 t baking soda
1 t kosher salt
12 oz good white chocolate, coarsely chopped
12 oz chopped macadamia nuts

Preheat the oven to 400°F. Cream the butter and 2 sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Sift together the flour, cocoa, baking soda, and salt and add to the mixer on low speed until just combined. Fold in the chopped white chocolate and nuts. Portion cookies with a #40 scoop. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

And I'm thinking of making some peanut butter fudge the next day, and sandwiching some cookies together with the fudge.
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Old 11-20-2005, 10:58 AM   #35
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christmas is just around the corner, so it`s time to get this up again....

Spitzbuben

420 g flour
210 g sugar
250 g Butter
125 g ground hazelnuts
2 eggs

currant marmalade for the filling

make a pastry (shortpastry?), cool for at least 1h
roll out, cut out (?) cookies, half of them with a hole in the middle.
bake untill light yellow at 190C (375F)
paste the two halves with the marmalade
sparkle with powder sugar

Rumkugeln

100 g Butter
2 tblsp Kakao
2 tblsp Rum
200 g chocolate
200 g ground hazelnuts
powder sugar
chocolate granules

foam the butter, fold in the cacao and drip in the rum
melt the chocolate, let it cool down a bit and add together with the hazelnuts to the butter
knead in the powder sugar as long as the batter is to be firm.
form little balls and roll in the granules, keep cool and let it dry..
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Old 11-20-2005, 04:12 PM   #36
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good timing, cara. thanks for bumping this one up!
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Old 11-20-2005, 04:48 PM   #37
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Yes, thank you!
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Old 11-20-2005, 07:16 PM   #38
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AllenMI,

Is that 1/2 pound of butter in the Chocolate White Choc. Macademia cookies?

Lee
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Old 11-20-2005, 07:26 PM   #39
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Not really a cookie but a yummy (and easy!) treat to add to your trays or baskets ...

1 bag round pretzels - circles, NOT knots
1 bag kisses, unwrapped (my nieces are pro's at this part)
1, 1/2 lb bag holiday M&M's

Spread pretzels out on a baking sheet covered with wax paper, place an unwrapped Kiss in the center of each one. Place in a 350 degree oven for about 7 mintues. Remove and press down on the Kiss with an M&M (not hard, it shouldn't take much). Move wax paper to counter and allow to harden.

We always do a few testers to get the timing just right. Your Kiss will look like it's still solid but when you place the M&M on top, it should sink in and fill the pretzel.

Enjoy & Thank you for the wonderful ideas to add to my assortments!
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Old 11-22-2005, 10:45 PM   #40
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Thumbs up Snickerdoodles

Here is one of our favorite cookie recipes. They are better the day of baking.

Cameron

SNICKERDOODLES

2 sticks butter
1 1/2 c. sugar
2 eggs
2 3/4 c. all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 tbsp. sugar
2 tsp. cinnamon

Preheat oven to 375 degrees. In a large mixing bowl cream at medium speed butter, sugar and eggs until light and fluffy. Scraping sides of bowl occasionally. In a separate bowl, combine flour, cream of tartar, baking soda and salt. Add to creamed mixture until well blended. Refrigerate dough 30 minutes. Combine the sugar and cinnamon. Form dough into balls (walnut sized) and roll in sugar-cinnamon mixture. Place 2" apart on baking sheet. Bake about 10 to 12 minutes or until golden brown. Remove and cool on rack. Snickerdoodles will puff up at first and then flatten out during baking.
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