Recipe of the Week
When a hurricane is beating a conga drum over your head there's nothing like munching a cookie or two to calm your nerves (calories consumed during hurricanes definitely do not count). When you see one heading your way (or even if that possibility is a misbegotten dream), drag out the cookie sheets and prepare! Guest Chef Cynthia Beckett guarantees that a couple bites of these delights will brighten any situation.
Macadamia Chocolate Chip Shortbread Cookies
- 4 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 lb butter
- 1 cup confectioners sugar
- 12 oz bag semi sweet chocolate chips
- 1 cup macadamia nuts, chopped
Sift dry ingredients together and set aside. Cream butter until fluffy, add sugar and combine well. Mix in dry ingredients just until incorporated. Stir in chocolate chips and nuts. Refrigerate dough until slightly firmed then roll out to 1/2 " thickness. Cut with cookie cutter. Place on ungreased cookie sheets and bake at 375 degrees till edges are light golden brown, approximately 12-15 minutes.
This recipe should yield about 30 big cookies (2 1/2 " or so) that store beautifully in a tin (hurricanes often mean no refrigeration so ice cream and other goodies are no-nos for a while).
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