Sunday, October 9, 2011

October 9, 2011

Breakfast: Cinnamon Crunch Cereal (from Whole Foods)

Lunch: Leftover Tadka Dal with two Samosa

Dinner: Chana Masala with Cumin Rice, Samosas, and Mint and Tamarind Chutneys

Dessert: White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies

Makes approximately 2-3 dozen cookies. Recipe adapted from Betty Crocker.
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
1 teaspoon vanilla
1 1/2 teaspoons of Ener-G Egg Replace mixed with 2 T of hot water
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1+ cups of vegan white chocolate chips
1/2 cup macadamia nuts, coarsely chopped

Heat oven to 350°F.

Beat sugars, butter, shortening, vanilla and egg in large bowl with electric mixer on medium speed until light and fluffy. Beat in flour, baking soda and salt (dough will be stiff). Stir in chocolate and nuts.

Store dough in the refrigerator for five minutes before putting in cookies into the oven. Continue to store dough in the fridge between cookie batches. This step will prevent your cookies from flattening out into thin crispy cookies. If you like that kind of cookie, then skip this step. :)

Shape dough into golfball sized balls. Flatten into thick discs. Place 2 inches apart on ungreased cookie sheet. Bake 11 to 12 minutes or until light brown. Cookies will look puffy when you take them out of the oven; they will de-puff and become their normal glorious buttery selves as they cool for 1 to 2 minutes.

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