White chip razzle dazzle cookies (chuck thomas)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Unsalted butter; softened |
| ½ | cup | Vegetable shortening |
| ¾ | cup | Brown sugar |
| ¼ | cup | Granulated sugar |
| 1 | Egg | |
| ½ | cup | White chocolate liqueur |
| 2½ | cup | Flour |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 12 | ounces | White chocolate chips |
| 1½ | Cups; hazelnuts, coarsely | |
| ; chopped | ||
Directions
Beat butter, shortening, brown sugar and granulated sugar until creamy.
Beat in egg, then white chocolate liqueur. In a separate bowl, sift together flour, baking soda and salt. Slowly beat dry ingredients into sugar mixture until well mixed. Stir in white chocolate chips and hazelnuts. Preheat oven to 375 degrees F. Place rounded teaspoons of dough onto greased cookie sheet. Bake at 375 degrees F on middle rack for 11 minutes or until cookies are slightly brown on top. Let cool completely.
Then spread 1 teaspoon Raspberry Dazzle on each cookie.
Yield: 2-½ dozen cookies
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