White Chocolate Chip With Macadamia Nut

---------- Recipe via Meal-Master (tm) v8.02

Title: WHITE CHOCOLATE CHIP WITH MACADAMIA NUT
Categories: Cookies
Yield: 8 servings

1/2 c (1 stick) unsalted butter,
-cut into 1/4ths, room
Temperature
1/3 c Sugar
1/3 c Firmly packed golden brown
-sugar
1 lg Egg
1 ts Vanilla extract
1 c All purpose flour
1/2 ts Baking soda
1/4 ts Salt
6 1/2 oz White chocolate, coarsely
-chopped
And finally, take out a
-loan, and get:
3/4 c Macadamia nuts, halved

FROM: Jean Cody (Home Sweet Home?? This place is
a ZOO!! (Rochester, NY) (1:260/250))

This makes about 8, so gather the following stuff:

Let's see...turn to page 97.......

Preheat oven to 375 F, and lightly grease 2 cookie
sheets.

In a food processor using steel blade, blend butter,
sugars, egg, and vanilla until fluffy, stopping once
to scrape the sides of the bowl, about 1 minute. Add
flour, baking soda, and salt and mix until just
combined using 2 or 3 pulsed things; do not
over-process. Transfer to large bowl and stir in
chocolate and nuts....

Mound dough by 1/3 cupfuls onto prepared cookie
sheets, spacing about 2 inches apart. Bake until
light brown around the edges, about 15 minutes. Cool
on the cookie sheets about 3 minutes. Transfer to
rack and cool completely.

You don't need me to tell you what to do next.........

Might as well go all out with....WHITE CHOCOLATE AND
MACADAMIA BROWNIES WITH HOT FUDGE SAUCE.....be sure
and save these for company.....<all knowing
grin>.......

1 C unbleached all purpose flour 1/4 t salt 2 large
eggs at room temperature 1/2 C sugar 7 oz of white
chocolate, chopped then melted 1/2 C (1 stick)
unsalted butter, melted 1 t vanilla extract 1 C
chopped macadamia nuts. If they are salted, wash them
and pat dry.... 5 oz white chocolate, coarsely chopped
(in addition to above) Hot fudge sauce....recipe
follows....

Preheat oven to 350 F and butter and flour 9 x 13
baking pan. Sift flour with salt into bowl. Using
electric mixer, beat eggs in a large bowl until
frothy. Add sugar 1 T at a time and beat until pale
yellow and slowly dissolving ribbon forms when beaters
are lifted. Gently fold in melted chocolate (mixture
may lose volume, which is ok cause this gets loud).
Add melted butter and vanilla and stir well. (Don't
worry if mixture looks curdled....I swear that's what
it says). Fold in flour, then nuts, and chopped
chocolate. Pour batter into prepared pan. Bake until
toothpick inserted in center comes out not quite
clean, about 25 minutes; do not overbake. Cool and
cut into serving size pieces, about 2 feet square, and
top with sauce.......that's next:

HOT FUDGE SAUCE

3/4 C whipping cream...if confusion, heavy cream 1/4 C
sugar Turn to page 145.....we are really lucky, the
magazine is only 147 pages..... 5 oz bittersweet or
semisweet chocolate, chopped 2 T unsalted butter 2 T
light corn sysop...I mean syrup

Cook cream and sugar in heavy, small saucepan over low
heat, stirring until sugar dissolves. Add chocolate
and stir until melted and smooth. Add butter and corn
syrup, stirring until butter melts........done deal....

** -=> this comes from the bottom of the files of
Shelley Rodgers <=-

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