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Old 12-19-2010, 01:48 AM   #11
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Butter has a lower melting point that something like margarine or lard. You could do 1/2 and 1/2 butter and margarine, but I think chilling the dough will give you the result you are looking for without affecting the taste. Good luck!
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Old 12-19-2010, 06:31 AM   #12
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Google the Good Eats Episode "Three Chips for Sister Marsha". It goes into good detail on the difference between flat, puffy, and chewy cookies (butter vs shorting, sugars, flours, etc).
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macadamia nut, recipe

I need help with this cookie recipe I am having trouble with this recipe for "Macadamia Nut White Chip Pumpkin Cookies". I have seen this recipe a lot of places and one site quotes it as a "Nestle's" recipe. The cookies taste great, but there are two problems... 1) The cookies flatten and spread too much during baking, making them thinner than I would like. 2) The cookies are way too crumbly... they fall apart even just carefully picking them up. Otherwise they are great. They taste good, they seem basically moist enough (a little more moisture would be ok but not totally necessary), and the sweetness is perfect. It just seems that they are not binding together very well... which might explain both problems. Most of the recipes I found for this (all are nearly identical) asks for 1 teaspoon ground cloves. The version of the recipe I am using asks for 1 teaspoon ground cardamom instead of the ground cloves. We used the optional Walnuts (pieces) instead of the Macadamia Nuts. Also when slightly flattening the cookies with greased/sugared glass, we flattened them to the thickness of the white-chips, or slightly taller. Here is the recipe: Macadamia Nut White Chip Pumpkin Cookies 2 cups all-pourpose flour 2 teaspoons ground cinnamon 1 teaspoon ground cardamom 1 teaspoon baking soda 1 cup (2-sticks) butter or margarine, softened 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 cup LIBBY's 100% Pure Pumpkin 1 egg 2 teaspoons vanilla extract 2 cups (12 oz package) NESTLE(r) TOLLHOUSE(r) Premier White Morsels 1/2 cup coarsely chopped Macadamia nuts or Walnuts, toasted. [B]COMBINE:[/B] flour, cinnamon, cardamom and baking soda in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in pumpkin, egg and vanilla extract until well mixed. Gradually beat in flour mixture. Stir in morsels and macadamia nuts. Drop by rounded teaspoon onto greased baking sheets; flatten slightly with the back of a spoon or greased bottom of glass, dipped in granulated sugar. [B]BAKE:[/B] in preheated 350*F. oven for 11 to 14 minutes or until centers are set. Let stand for 2 minutes; remove to wire racks to cool completely. Makes about 4 dozen cookies. Any suggestions on 'tweaking' this recipe a little ? 3 stars 1 reviews
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