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Date product posted
Mon January 26, 2004
5 ounces macadamia nuts, ground to butter OR
1/2 cup macadamia nut butter 1/3 cup butter, room temperature 1 teaspoon vanilla extract 2 eggs 3 tablespoons soy protein powder 1 1/3 cups Pleasantville Cookie Mix 1/8 teaspoon sea salt Topping: 1/2 cup Pleasantville Cookie Mix 1/2 teaspoon ground cinnamon
How To Prepare:
To make the macadamia nut butter, simply place the nuts into the
hopper of the food processor. Process on high speed until the oil separates out of the ground nuts. It will become very sticky and usually will form into a ball. In a mixing bowl with an electric mixer on medium speed, beat the macadamia nut butter and the butter for 2 minutes. Add the vanilla extract and the eggs and continue to beat the batter for 1 minute longer. In a small bowl combine the Pleasantville Baking Mix, soy protein and sea salt. Add this to the cookie batter by scant 1/4 cupfuls while mixing on low speed. Mix the dry ingredients thoroughly into the batter between each addition. In another small bowl combine the topping ingredients. Using a soup spoon scoop up the batter and drop it into the topping. Roll each cookie around in the topping so that it is thoroughly coated. Pick up the coated ball of dough, and roll it around in your hands until it forms a ball. Place it on a cookie sheet, You may use parchment paper to line your baking pans for little or no clean up after baking! and tap the top of the cookie so that it is slightly flattened on top. Repeat for remaining cookies. Place them approximately 2" apart and bake them for about 10 minutes at 350° F or until they are lightly browned. Makes about 18 - 2" cookies. The mix mentioned comes from
Number of Servings:
Carbs per serving - include all nutritional information if known:
about 1 net carb
Effort (Easy, Average, Difficult):
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