Shaped- Kick-Off Cherry, Chocolate Chunk, Toffee Cookies
Source of Recipe
1/30/02 Cleveland Plain Dealer
Recipe Introduction
Source: Adapted recipe from caterer-cooking instructor Jean Brady, Los Angeles.
List of Ingredients
Makes about 72 1 1/2-inch cookies
2 sticks unsalted butter
3/4 cup vegetable shortening
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
2 teaspoons salt
1 tablespoon vanilla
1 egg
1 egg white
2 tablespoons cold water
2 1/2 cups unbleached flour
2 1/2 cups rolled oats
1 teaspoon baking soda
2 cups walnuts, finely chopped
15 ounces semi-sweet chocolate, chopped into medium chunks
8 ounces toffee chunks (may use Heath bar)
1 1/2 cups pitted dried cherries or sweetened dried cranberries
Recipe
Cook's notes: Recipe requires about 30 minutes chilling time to firm up.
Preliminaries: Heat oven to 350 degrees. Line one or more baking sheets with cooking parchment; set aside.
Make the batter: Cream together butter and shortening; add sug ars, gradually beating until light. Add salt, vanilla, egg and egg white; continue beating till fluffy. Add water to combine.
Combine and chill dough: Mix together flour, oats and soda. Add to creamed mixture and combine, just to absorb. Transfer to the large mixing bowl. Add nuts, chocolate, toffee and cherries. Cover and chill until dough is firm (about 30 minutes).
Shape, bake the cookies: Roll dough into small balls; place on lined cookie sheet(s). Flatten with a metal spatula to shape. Bake in preheated oven for about 15 minutes, until firm and brown at the edges. Cool on baking sheets for about 5 minutes; remove from parchment paper to rack to cool.
Presentation: Serve warm or cool. Store completely cooled cookies between sheets of waxed paper or parchment in a tightly sealed container.
Approximate nutritional analysis per serving: calories, 265; fat, 15 grams; calories from fat, 51 percent; carbohydrates, 31 grams; protein, 4 grams; fiber, 2 grams; cholesterol, 20 milligrams; so dium, 138 milligrams.
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