|1 cup||Hazelnuts; chopped|
|2 cups||Semisweet chocolate chips; extra large|
|½ cup||Cranberries; sun-dried|
|1 cup||Unsalted butter; softened|
|1 cup||Granulated sugar|
|3 ounces||Cream cheese; softened|
|2 ounces||Unsweetened chocolate (best quality); melted|
|½ teaspoon||Baking powder|
|¼ cup||Cocoa; Dutch processed|
|1 cup||Marshmallow cream|
Preheat oven 325F. Spread nuts on an ungreased cookie sheet and roast for 7-12 min, or until they are lightly browned and some skins have loosened.
Set aside to cool. Butter 2 cookie sheets. In a large bowl, combine the choc chips, cranberries and cooled nuts; set aside. In another large bowl, beat together the butter, sugar, cream cheese and ewder, salt and cocoa, then add to the butter mixture. Blend in the marshmallow cream, stirring until thoroughly combined. Add the chips, cranberries and nuts. Stiruntil well mixed. Batter will be thick. Using a ¼-c measure or a 4 tbls ice cream scoop, measure out batter and place 2" apart on cookie sheets, putting no more than 6 cookies per sheet. Bake 13-17 min, until puffed and cooked through. Cool on sheet 1 min; transfer to wire racks to cool completely.
Recipe by: "The Grilling Season," Diane Mott Davidson Posted to JEWISH-FOOD digest Volume 98 #022 by jchavelh@... on Jan 11, 1998
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