Triple Nut Chocolate Clove Cookies Recipe

Summary

Preparation Time5 MinDifficulty LevelEasy
Health IndexJust EnjoyCourse
MethodDish
SpecialityVegetarian
Main Ingredient

Ingredients

 Butter/Margarine1 Cup (16 tbs), softened
 Sugar1⁄2 Cup (8 tbs)
 Firmly packed light brown sugar1⁄2 Cup (8 tbs)
 Egg1 Large
 Vanilla extract1 1⁄2 Teaspoon
 All purpose flour2 1⁄4 Cup (36 tbs)
 Baking powder1 1⁄4 Teaspoon
 Salt1⁄4 Teaspoon
 Finely chopped pistachios1⁄2 Cup (8 tbs)
 Finely chopped brazil nuts1⁄3 Cup (5.33 tbs)
 Finely chopped walnuts1⁄3 Cup (5.33 tbs)
 Semisweet chocolate square1 Ounce, grated (1 Ounce Per Square)
 Semisweet chocolate squares10 Ounce, chopped (1 Ounce Per Square)
 Finely chopped brazil nuts1⁄2 Cup (8 tbs)
 Finely chopped walnuts1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 6760 Calories from Fat 3859

% Daily Value*

Total Fat 450 g692.3%

Saturated Fat 196.5 g982.3%

Trans Fat 0 g

Cholesterol 695.3 mg

Sodium 1148.6 mg47.9%

Total Carbohydrates 663 g221%

Dietary Fiber 48.3 g193.1%

Sugars 382.3 g

Protein 98 g195%

Vitamin A 127.4% Vitamin C 10.6%

Calcium 113.3% Iron 187%

*Based on a 2000 Calorie diet

Directions

Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well.
Add egg and vanilla; beat well.
Stir together flour, baking powder, and salt; add to creamed mixture, and beat well.
Divide dough into 3 equal portions.
Stir 1/2 cup pistachios into 1 portion, 1/2 cup Brazil nuts into another portion, and 1/2 cup walnuts and grated chocolate into third portion.
Cover and chill 1 hour.
Divide each portion in half.
Keep 1 portion of each dough out to work with, and chill remaining halves.
Shape each portion of dough into a 13" x 1/4" log.
Place 2 logs, side by side, on a wax paper-lined baking sheet, gently pressing together; place remaining log on top, gently pressing down.
Wrap in wax paper.
Chill at least 8 hours or freeze until firm.
Repeat procedure with remaining dough.
Unwrap dough logs, and slice into 1/4" thick slices; place on greased baking sheets.
Bake at 350° for 10 minutes or until lightly browned.
Remove to wire racks to cool.
Place chopped chocolate squares in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts, stirring occasionally.
Leave chocolate over hot water while assembling cookies.
Meanwhile, stir together 1/2 cup pistachios, 1/2 cup Brazil nuts, and 1/2 cup walnuts in a shallow dish.
Brush bottoms of cookies with a pastry brush dipped in melted chocolate; sprinkle with nut mixture.
Place cookies, nut side up, on wax paper.
Let stand 4 to 6 hours or until chocolate is firm.
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