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Double Chocolate Macadamia Nut Cookies

April 9, 2017 by Sarah Baade 5 Comments

I learned two things while creating this recipe. First, this dough was NOT meant to be biscotti. Second, it doesn’t matter because apparently, my family doesn’t care for biscotti anyway. When I tried making this dough into biscotti it was a huge fail. The edges were burning and the center was puffing up. However, one bite into the middle puffy area and I knew I needed to find a way to use this dough for something else.

Double Chocolate Macadamia Nut Cookies - Slice of Honey Blog

Take two and I discovered success in cookies! I have served a lot of different cookies to family, friends and co-workers over the years. I have never received more complements than I have with these cookies. The rustic appearance gives the impression that these might be a crispy cookie but they are actually quite soft inside. The bonus is that they still taste great dipped in coffee so feel free to indulge for breakfast.

Tips:

This dough is thick. Be sure to use a stand mixer so you don’t burn out your electric hand mixer.
If you need to approach this recipe in steps, combine your dry ingredients and then cover the bowl with plastic wrap until you’re ready to finish the recipe.

Double Chocolate Macadamia Nut Cookies

Makes 3 dozen cookies

Ingredients:

2 cups all-purpose flour

½ cup unsweetened cocoa powder

½ teaspoon cinnamon

½ teaspoon salt

1 teaspoon baking soda

1 cup packed brown sugar

1 cup granulated sugar

5 tablespoons butter (room temperature)

3 large eggs

1 teaspoon vanilla extract

1 cup raw macadamia nut pieces

1 cup white chocolate chips

Directions:

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

In a medium bowl, whisk together flour, cocoa powder, cinnamon, salt and baking soda.

In the bowl of a stand mixer fitted with the paddle attachment, beat brown sugar with granulated sugar and butter. Add eggs and vanilla. Mix in dry ingredients 1 cup at a time. Stir in macadamia nuts and chocolate chips.

Scoop tablespoon-sized mounds of cookie dough and place on the parchment paper. Leave 2-inches between the cookies. Bake for 7 to 9 minutes. Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks.

Farm-Style Biscuits

March 28, 2017 by Sarah Baade 1 Comment

I love bread. I mean, I REALLY love bread! Bring me your bagels, your loafs and your rolls! Homemade bread of any sort? Forget about it, I’m done. All of this being said, baking with yeast is always a challenge for me. That is the beautiful thing about this biscuit recipe, NO YEAST! No waiting on dough to rise (my house is always too cold to get a good rise).

I pulled this recipe from my grandmother’s recipe box. I have no idea where it was originally printed but it is definitely a keeper. These biscuits are easy to make and taste great. The recipe also makes a manageable number of biscuits, I got nine out of it which is perfect for my small household.

One of my favorite things about biscuits is how diverse they are. Top them with butter and honey like I did here or add your favorite jam for a snack. You could smother them in sausage gravy with a side of eggs for a hearty breakfast. Put them on the dinner table to soak up the au jus sauce from your favorite pot roast recipe. The options are nearly unlimited. The added bonus on this particular recipe is that it gives a couple of recommendations. First, it gives instructions for reheating the biscuits. Second, the recipe notes you can use this dough for topping meat pies, casseroles or cobblers.

Tips

If you don’t have a pastry cutter, use your hands to blend the shortening into the dry ingredients.
You can use a glass or cookie cutter (basic shapes of circle or square) to cut out these biscuits.

Farm-style Biscuits

2 cups unsifted flour

4 teaspoons baking powder

2 teaspoons sugar

½ teaspoon salt

½ teaspoon cream of tartar

½ cup solid shortening

2/3 cup milk

1 extra large egg, slightly beaten

Sift together flour, baking powder, sugar, salt and cream of tartar. Cut in shortening until mixture resembles course crumbs. Add milk and egg all at once. Stir quickly until dough leaves sides of bowl. Turn out dough on lightly floured board. With greased hands pat out dough with biscuit cutter. Place biscuits about one inch apart on ungreased baking sheet. Bake in oven preheated to 450 degrees about 12 minutes or until golden brown. Makes 10-12 biscuits.