White Chocolate Walnut Peaks
This recipe makes 50 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 114114 cal |
| pro | 2 g2g pro |
| total fat | 6 g6g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 14 g14g carb |
| fibre | 00 fibre |
| chol | 20 mg20mg chol |
| sodium | 88 mg88mg sodium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 44 iron |
| vit A | 33 vit A |
| folate | 55 folate |
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 , softened3/4 cup butter, softened
- 1 cup packed brown sugar 1 cup packed brown sugar
- 3 eggs 3 eggs
- 1 tbsp grated orange rind 1 tbsp grated orange rind
- 2 tsp vanilla 2 tsp vanilla
- 3-1/2 cups all-purpose flour 3-1/2 cups all-purpose flour
- 1 tsp baking powder 1 tsp baking powder
- 1 tsp salt 1 tsp salt
- 6 oz white chocolate , cut in chunks6 oz white chocolate, cut in chunks
- 1 cup chopped walnuts , toasted1 cup chopped walnuts, toasted
- 1/4 cup icing sugar 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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