1 c Butter 1 c Milk chocolate chips
3/4 c Powdered sugar – or –
1 ts Vanilla 1 c Semisweet chocolate chips
2 c Sifted flour 1 1/2 ts Vegetable shortening
3/4 c Chopped macadamia nuts
In large mixing bowl, beat butter, sugar and vanilla until light and
fluffy. Gradually stir in flour until well blended. Stir in
macadamia nuts.
Place dough on wax paper and shape into a roll two inches in diameter.
Wrap in paper and foil and chill at least two hours or overnight.
Preheat oven to 300 degrees. Cut roll into slices approx. 1/4 to 1/2
inch thick. Bake on ungreased baking sheet for 20 minutes or until
cookies begin to brown. Remove from oven; cool on wire rack.
Meanwhile, in a small bowl melt chocolate chips (microwave works
well) and stir in shortening. Mix well. Dip one end of each cookie
into chocolate mixture and place on wax paper. Refrigerate cookies
until chocolate hardens. Store in cool place. Makes 2-3 dozen
cookies.
Yields
36 servings
