|The Dumpling Cookbook|
|by Maria Polushkin|
As the child of Russian-American parents, Maria Polushkin learned the art of making mouth-watering dumplings at an early age.
Results 1 - 10 of 91 for macadamia cookies
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Preheat oven to ... coconut and chopped Macadamia nuts. Refrigerate for ... baking sheets. Bake cookies in preheated oven ... tempered chocolate, if desired.
Preheat oven to ... Slide parchment with cookies onto a wire ... more professional look. Makes 36 cookies. © 2008 and ®/™ Reynolds, used with permission.
Preheat oven to ... tempered dipping chocolate). Cookies may be dipped ... sprinkled with multicolored sprinkles. Yield: About 24 cookies, depending upon size.
Preheat oven to ... in the white chocolate morsels and the macadamia nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-10 minutes.
Mix soda in hot water; set aside. Cream shortening and sugar; add eggs. Mix well. Add soda mixture and remaining ingredients. Form into balls and ...
Mix butter with ... creamy. Stir in macadamia nuts and white ... For 18 large cookies. Use a ... drop cookies. Bake at 375 degrees for 10 to 15 minutes.
In a medium ... chunks, coconut and macadamia nuts until combined. ... For medium size cookies, drop batter ... air tight container at room temperature.
Cream butter, sugar, eggs and vanilla. Add flour, etc. Stir in coconut and macadamias. Bake at 275 degrees for 10 minutes or until firm and not browned.
Cream butter and sugar. Add vanilla and nuts; mix well. Add flour, one cup at a time. Mix after each addition. Roll dough into large marbles. Bake on ...
Cream butter and ... chocolate chips and macadamia nuts. chill dough ... for 12-14 minutes (cookies will be soft). ... cool completely. Yield: 1 1/2 dozen.
Result Page: 1
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