Yield: 32 Servings
|1||Stick unsalted butter; softened|
|1 teaspoon||Pure vanilla extract|
|1 cup||Macadamia nuts; chopped|
|4 ounces||White chocolate; melted|
CANDIED ORANGE RIND
From: japlady@... (Rebecca Radnor) Date: 6 Dec 1994 10:43:01 -0500 1. Heat the oven to 350 degrees. For cookie dough, beat the butter with the sugar and the vanilla extract until light. Add the flour and the nuts. Mix until combined. Chill the dough in the freezer 10 minutes.
2. Using your hands, roll pieces of the dough into ¾-inch-diameter balls. Place them 2 inches apart on a parchment-covered baking sheet.
Flatten slightly. Bake until just beginning to brown lightly, about 15 minutes. Cool on a wire rack.
3. Meanwhile, for candied orange rind, put 4 cups of water into a saucepan over high heat. Cut the oranges in half crossways, and scoop out the flesh with a spoon (save flesh for other use). Slice the rinds into ⅛-inch- to ¼-inch-thick strips. Place them in the saucepan. Boil 25 minutes; drain.
4. Rinse the strips and return them to the pan with the sugar and 1¾ cups water. Simmer over medium to low heat 25 minutes. Strain the strips from the syrup, allow strips to cool, and save for final assembly.
5. To assemble the cookies, dip the bottom of the cookie and ¼ inch up the sides into the white chocolate. Tap off any excess chocolate.
6. Put dipped cookies onto a parchment-lined baking sheet. Press an orange-rind strip around the bottom of each cookie, adhering it to the cookie where the chocolate coats the sides. Chill and serve within a few hours.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .