Yum FX777 CookieWorld: March 2012

Saturday, March 24, 2012

White Chocolate-Nut Cookies

White Chocolate Macadamia nut cookies, Bread Recipes, Pastries, Baking, FX777, FX777222999, Cookies Recipes, Snacks

Photo Source: "White Chocolate Macadamia nut with coconut cookies by MrPuffy, on Flickr">

A tasty flavor cookies which could be prepared in advance and be given as a gift. Really with creamy taste for snacks and easy to make.


• 3/4 cup butter-at room temperature
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 eggs
• 2 teaspoons pure Vanilla
• 2 tablespoons dark Rum
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon Salt
• 1 cup Macadamia nuts
• 2 cups white Chocolate or good quality Vanilla baking chips


1) In a large bowl cream together the butter and sugars. Beat in the eggs, rum and vanilla.

2) In a separate bowl, combine the flour, salt and baking soda. Gradually add the dry ingredients to the wet ingredients and mix well.

3) Lastly add in the macadamia nuts and white chocolate chips. Chill dough in freezer for about 15-20 minutes. Using a tablespoon measure out a large rounded size spoonful, and place onto a greased baking sheet.

4) Bake at 375°F for 8 minutes. Cook on pan for 1 minute, then, transfer to a wire rack to cool completely.

Monday, March 12, 2012

Chocolate Tassies

Chocolate tassies, Cookies, Tasty, Chocolate, FX777, FX777222999, Baking, Oven, Mixer

Photo Source: "Chocolate pecan tassies by spiderkakes, on Flickr">

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Tassies are little cakes and cookies that are baked in muffin tins. It's essential that you use mini muffin tins in this recipe; in regular tins, the mixture will not bake through. There are many new varieties of chocolate chips that appear (and unfortunately disappear) on the market. Current favorites include dark chocolate/white chocolate swirl as well as a caramel-filled milk chocolate chip. As long as the label says “100 percent real” you can substitute generic brands of chocolate chips for the name brands and save quite a bit of money. Yields 48 cookies.


• 1 (12-ounce) package semisweet chocolate chips, divided
• 2½ cups finely crushed graham crackers
• 1 cup finely chopped walnuts
• ¼ cup butter
• ¼ cup margarine
• 1 (13-ounce) can evaporated milk
• 1 cup brown sugar
• 1 cup milk chocolate chips


1. Preheat oven to 375°F.

2. Spray mini muffin cups with nonstick baking spray containing flour and set aside.

3. In medium microwave-safe bowl, melt 1 cup of the semisweet chocolate chips at 50 percent power; stir until smooth; set aside.

4. In large bowl, combine remaining semisweet chocolate chips, graham crackers, and walnuts.

5. In medium bowl, combine butter, margarine, and brown sugar and mix until fluffy.

6. Gradually add melted chocolate, then evaporated milk, beating thoroughly. Pour over graham cracker mixture; stir until combined.

7. Fill each muffin tin about ⅔ full.

8. Bake 8–12 minutes or until set. Let cool in muffin tins for 3 minutes, then carefully remove and cool completely on wire rack.

9. In microwave-safe small bowl, heat milk chocolate chips at 50 percent power for 1 minute; remove and stir until smooth.

10. Frost tassies; let stand until firm.