Cherry Garcia Cookies
Yield 36 cookies / Ready in 54 minutes
1 cup dried cherries
1/4 teaspoon salt
1/2 teaspoon baking soda
1-1/2 cups flour
1/2 cup (1 stick) butter, at room temperature
1/2 cup granulated white sugar
1/2 cup light brown sugar, (packed)
1-1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
3/4 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup coarsely-chopped macadamia nuts
– Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or Silpat liners.
– Place dried cherries in a bowl and cover with boiling water. Let sit 30 minutes to plump up. Drain well, pat dry, and coarsely chop.
– Whisk together salt, baking soda, and flour in a small bowl. Set aside.
– In a large bowl, cream together butter, white sugar, and brown sugar. Beat in egg, vanilla, andalmond extract. Add flour mixture to butter mixture half at a time and mix until combined. Fold incherries, white chocolate chips, semi-sweet chocolate chips, and macadamia nuts. Refrigerate cookie dough 30 to 45 minutes to firm up.
– Drop dough by the tablespoon onto prepared baking sheets, placing cookies about 1-1/2 to 2 inches apart. Bake 12 to 14 minutes until lightly browned around the edges. Cool 10 minutes on cookie sheets before removing to racks to cool completely. Store in a covered container.
Marcy Goldman, a Montreal-based food writer and professional bakery and pastry chef.
White chocolate macadamia bars
3/4 cup chopped macadamia nuts
1 cup all-purpose flour
1/2 teaspoon baking soda
1 pinch salt
1 cup packed brown sugar
1 1/2 teaspoons vanilla extract
2/3 cup unsalted butter
4 ounces white chocolate
– Preheat oven to 325 degrees F (165 degrees C). – Put nuts on a cookie sheet and bake for about 7 minutes, or until toasted.
– Grease an 8-inch square baking pan.
– In a large mixing bowl, beat the egg and brown sugar until light and fluffy, about 3 minutes with an electric mixer on medium speed.
– Melt the butter over low heat and add to egg mixture along with vanilla. Mix well.
– Sift the flour, baking soda and salt onto a piece of wax paper, and add to egg mixture beating slowly. Mix until just blended.
– Coarsely chop the white chocolate and fold into mixture. Stir in macadamia nuts.
Pour batter into baking pan.
– Bake for 28 to 30 minutes, or until toothpick inserted in center comes out clean.
– Place on wire rack and let cool.
Chocolate Macadamia Nut Brownies
125 g butter, chopped
90 g semisweet dark chocolate squares, chopped coarsely
90 g milk chocolate pieces, chopped coarsely
1/2 cup raw brown sugar, firmly packed
2 tablespoon honey
2 eggs, beaten lightly
1 cup plain flour
2/3 cup macadamia nuts, chopped coarsely
– Preheat the oven to moderate.
– Grease a deep 19cm-square cake pan, and cover the base with baking paper.
– Combine the butter and chocolate in a pan and stir over a low heat until both have melted.
– Remove the pan from the heat.
– Add the sugar and honey.
– Stir in the lightly beaten eggs.
– Sift the flour.
– Add the sifted flour and the nuts and gently fold into the mixture until all the ingredients are well combined.
– Pour the mixture into the prepared pan.
– Bake in a moderate oven for about 30 minutes – or until the brownies are firm.
– Cool the brownies in the pan, and cut into squares when cold.
Chocolate Macadamia Biscotti
Makes about 45 biscotti
250 g Plain flour sifted.
2 Tablespoons cocoa.
175 g Castor sugar.
½ Teaspoon baking powder.
3 Eggs lightly beaten.
Grated rind of 1 orange.
150 g roasted raw macadamia nuts roughly chopped.
– Combine flour, cocoa, castor sugar and baking powder and mix well.
– In another bowl combine eggs, orange rind and macadamia nuts and mix well.
– Make a well in the centre of the dry ingredients, pour in the egg mixture and stir to form a dough
– Place dough on a lightly floured surface and divide in half.
– Shape halves into logs, place on a greased and floured baking sheet and bake at 200˚C for 15 minutes.
– Remove from oven and when cool cut logs into 5cm thick slices.
– Place slices on baking sheets and bake for a further 10-15 minutes.
– Cool on a wire rack and then store in an air tight container.