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White Chocolate Walnut Peaks

By The Canadian Living Test Kitchen

Tested till perfect

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White Chocolate Walnut Peaks

This recipe makes 50 servings

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Nutritional Info
Per cookie: about -
cal 114
pro 2 g
total fat 6 g
sat. fat 3 g
carb 14 g
fibre 0
chol 20 mg
sodium 88 mg
% RDI: -
calcium 2
iron 4
vit A 3
folate 5

White chocolate and orange rind partner in a treat that will be hard to resist when the cookie platter comes around.

Ingredients

  • 3/4 cup butter, softened
  • 1 cup packed brown sugar
  • 3 eggs
  • 1 tbsp grated orange rind
  • 2 tsp vanilla
  • 3-1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 6 oz white chocolate, cut in chunks
  • 1 cup chopped walnuts, toasted
  • 1/4 cup icing sugar

Preparation

Line rimless baking sheets with parchment paper or grease; set aside.

In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in orange rind and vanilla.

In separate bowl, whisk together flour, baking powder and salt ; stir into butter mixture in 3 additions. Stir in white chocolate and nuts.

Drop by rounded tablespoonfuls (15 mL), 2 inches (5 cm) apart, onto prepared sheets. Bake in top and bottom thirds of 325°F (160°C) oven, rotating and switching pans halfway through, until firm and golden on bottom, about 15 minutes. Let cool on pans on rack for 5 minutes. Remove from sheets; let cool on racks.

Sift icing sugar over cookies. (Make-ahead: Layer between waxed paper in airtight containers and store for up to 5 days or freeze for up to 2 weeks.)

Source : Holiday Baking: 2004

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