A Recipe for Everything But Rain and Rainbows: Cookie Day
On October 9th, Mountain Magic: Spellbinding Tales of Appalachia will be released from Woodland Press. My story, "A Recipe for Rain and Rainbows," is all about the magic of pie baking.
To countdown to publication day, I'm holding a special blog promotion in the form of a recipe exchange. For five days, I will post a different theme along with one of my all-time favorite recipes. In the comments, you can post one of your favorite recipes for that theme, as well as your website and/or blog link. In return, I ask for you to link back to my LiveJournal from your own blog/Facebook/Twitter/etc. We promote and fatten each other up all at the same time!
Here's the breakdown:
October 5: Cookies
October 6: Main dishes
October 7: Yeast and Quick Breads
October 8: Side dishes
October 9: Pies
Today's theme: Cookies
White Chocolate Macadamia Nut Cookies
This recipe is adapted from the April 2001 issue of Betty Crocker Magazine. The secret to this recipe is having white chocolate melted inside the batter, not just in chip form. Ready to make your arteries explode?
1 bag white chocolate chips
2/3 cup sugar
2/3 cup butter, softened
1 teaspoon vanilla extract
2 eggs
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Chopped macadamia nuts (add to your preference; for me, I get two small pouches)
1. Heat oven to 325. Place 1 cup of white chocolate chips in a microwavable bowl or cup. Microwave uncovered on Medium (50%) for 30 seconds to one minute. Do not leave the room. The chocolate can and will burn if unattended. Stir chips, then microwave again, continuing until the chips are smooth. Set aside to cool.
2. Beat sugar, butter, vanilla, and eggs in a large bowl until creamy. Add in the melted chips. Stir in the flour, baking soda, and cream of tartar. Add in the remaining 2/3 cup of chips and the nuts.
3. Drop dough by rounded teaspoonfuls about two inches apart on an ungreased cookie sheet. Bake 10-12 minutes or until the edges are turning golden. Cool on the sheet for five minutes (or more if using stoneware), then transfer cookies to a wire rack.
It's your turn! Share your favorite cookie recipe in the comments. You can link back to this post on your own journal using the code below. Modify it as you see fit.
I posted my recipe as part of Beth Cato's "A Recipe for Everything But Rain and Rainbows" Recipe Exchange! Eat some good food while you read a good book. Om nom nom.
To countdown to publication day, I'm holding a special blog promotion in the form of a recipe exchange. For five days, I will post a different theme along with one of my all-time favorite recipes. In the comments, you can post one of your favorite recipes for that theme, as well as your website and/or blog link. In return, I ask for you to link back to my LiveJournal from your own blog/Facebook/Twitter/etc. We promote and fatten each other up all at the same time!
Here's the breakdown:
October 5: Cookies
October 6: Main dishes
October 7: Yeast and Quick Breads
October 8: Side dishes
October 9: Pies
Today's theme: Cookies
White Chocolate Macadamia Nut Cookies
This recipe is adapted from the April 2001 issue of Betty Crocker Magazine. The secret to this recipe is having white chocolate melted inside the batter, not just in chip form. Ready to make your arteries explode?
1 bag white chocolate chips
2/3 cup sugar
2/3 cup butter, softened
1 teaspoon vanilla extract
2 eggs
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Chopped macadamia nuts (add to your preference; for me, I get two small pouches)
1. Heat oven to 325. Place 1 cup of white chocolate chips in a microwavable bowl or cup. Microwave uncovered on Medium (50%) for 30 seconds to one minute. Do not leave the room. The chocolate can and will burn if unattended. Stir chips, then microwave again, continuing until the chips are smooth. Set aside to cool.
2. Beat sugar, butter, vanilla, and eggs in a large bowl until creamy. Add in the melted chips. Stir in the flour, baking soda, and cream of tartar. Add in the remaining 2/3 cup of chips and the nuts.
3. Drop dough by rounded teaspoonfuls about two inches apart on an ungreased cookie sheet. Bake 10-12 minutes or until the edges are turning golden. Cool on the sheet for five minutes (or more if using stoneware), then transfer cookies to a wire rack.
It's your turn! Share your favorite cookie recipe in the comments. You can link back to this post on your own journal using the code below. Modify it as you see fit.
I posted my recipe as part of Beth Cato's "A Recipe for Everything But Rain and Rainbows" Recipe Exchange! Eat some good food while you read a good book. Om nom nom.