White White Chocolate Cookies Recipe
Ingredients
| All purpose flour | 1 1/4 Cup (16 tbs) | |
| Cornstarch | 3 Tablespoon | |
| Sugar | 1/4 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Butter/Margarine | 1/2 Cup (16 tbs), cut in to chunks | |
| Almonds | 1/4 Cup (16 tbs), coarsely chopped | |
| Flaked unsweetened coconut | 2 Tablespoon, dried | |
| White chocolate | 1/2 Cup (16 tbs), coarsely chopped | |
| Milk | 1/4 Cup (16 tbs) |
Directions
In a food processor or bowl, mix flour, cornstarch, sugar, and baking powder.
Add butter; whirl or rub with your fingers to form fine crumbs.
Stir in almonds, coconut, and chocolate.
Then add milk and stir until mixture is moistened.
With floured hands, roll dough into 1 1/2-inch balls.
Place balls 2 inches apart on ungreased 12- by 15-inch baking sheets.
Press each ball to 3/8-inch thick.
Bake in a 300° oven until cookies are a rich golden brown, about 35 minutes.
If using 1 oven, alternate pan positions after 15 minutes.
Add butter; whirl or rub with your fingers to form fine crumbs.
Stir in almonds, coconut, and chocolate.
Then add milk and stir until mixture is moistened.
With floured hands, roll dough into 1 1/2-inch balls.
Place balls 2 inches apart on ungreased 12- by 15-inch baking sheets.
Press each ball to 3/8-inch thick.
Bake in a 300° oven until cookies are a rich golden brown, about 35 minutes.
If using 1 oven, alternate pan positions after 15 minutes.
Chef
