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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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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: 2-1/2 dozen cookies
| Ingredients:
2 Pound(s) Chicken wings
1/2 Cup(s) Unsalted butter, softened
4 Pound(s) Chicken
1/2 Cup(s) Vegetable shortening
3 medium Onions, peeled, cut chunks
3/4 Cup(s) Brown sugar
3 Celery ribs, cut into chunks
1/4 Cup(s) Granulated sugar
3 Carrots, peeled, cut chunks
1 Egg
1 Whole Leek, split
1/2 Cup(s) White chocolate liqueur
1 Parsnip
2 1/2 Cup(s) Flour
2 Bay leaves
1 Teaspoon(s) Baking soda
10 Peppercorns
1/2 Teaspoon(s) Salt
1/2 Cup(s) Dry white wine
12 Ounce(s) White chocolate chips
1 1/2 Cup(s) Hazelnuts, coarsely chopped |
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