Cookie Spreads Coffee Chocolate Macadamia Recipes

Steps:

• In a large bowl, beat the cookie mix, egg, oil and water until blended. Stir in coffee beans and nuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until set. Remove to wire racks to cool. Store in an airtight container.

Steps:

• Preheat oven to 350 degrees F. Lightly grease 2 cookie sheets and set aside.
• Melt chocolate in a double boiler set over barely simmering water or in the microwave at 50 percent power. Allow to cool to room temperature.
• In a mixer, beat the butter and sugar until smooth, about 3 minutes. Add the eggs 1 at a time, beating well after each egg is added. Beat in the vanilla and the espresso. Gradually add the flour, beating well after each addition until just combined and scraping down the sides of the bowl, as necessary. Add baking soda and salt. Mix in the melted chocolate and then the nuts. Drop the batter by 2 tablespoons onto the greased cookie sheets, leaving 2 inches between each cookie. Bake until soft and lightly crisped around the edges, about 12 minutes, rotating pans halfway through cooking. Cool on wire racks.

Steps:

• Preheat oven to 350 degrees F. Lightly grease 2 cookie sheets and set aside.
• Melt chocolate in a double boiler set over barely simmering water or in the microwave at 50 percent power. Allow to cool to room temperature.
• In a mixer, beat the butter and sugar until smooth, about 3 minutes. Add the eggs 1 at a time, beating well after each egg is added. Beat in the vanilla and the espresso. Gradually add the flour, beating well after each addition until just combined and scraping down the sides of the bowl, as necessary. Add baking soda and salt. Mix in the melted chocolate and then the nuts. Drop the batter by 2 tablespoons onto the greased cookie sheets, leaving 2 inches between each cookie. Bake until soft and lightly crisped around the edges, about 12 minutes, rotating pans halfway through cooking. Cool on wire racks.

Steps:

• Preheat oven to 350°F.
• Grease cookie sheet and set aside.
• Combine, flour, soda and salt in small bowl, set aside.
• In a large bowl combine for 4 minutes butter and sugar until smooth.
• Add eggs one at a time, blending well.
• Next add vanilla extract and the espresso coffee.
• Add the flour mixture slowly, 1/3 at a time, until well blended.
• Blend in the chocolate and fold in the nuts.
• Drop 2 tbsp batter onto the prepared cookie sheets.
• Allow room for spreading.
• Bake 12 minutes.
• Remove from pan and place on wire rack to cool.

Steps:

• Place the chocolate and cream in a heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water. Stir until the chocolate has just melted, then remove from the heat and stir through the ground hazelnuts. Leave to cool until smooth enough to spread.

Steps:

• Beat butter and honey together until completely combined; add cocoa powder and beat until mixture lightens slightly. Store in the refrigerator for up to two weeks.