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Butter Nut Wafers |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Butter Nut Wafers recipe on the web!!* See note below. ___ cup butter or margarine ___ cup brown sugar packed ___ cup milk _ tablespoons honey 1/2 teaspoon vanilla extract ___ teaspoon almond extract _ cup almonds coarsely chopped sliced ___ cup coconut chopped flaked ___ cup flour Dash salt ___ cup semi-sweet chocolate chips _ tablespoons vegetable shortening solid * These fragile-looking cookies are sturdier than you think and are so pretty dipped in melted chocolate or drizzled for a lacy look. Preheat oven to 350°. Grease and flour baking sheets. In a medium saucepan over medium heat, stir butter, brown sugar, milk and honey until mixture boils and butter is melted. Remove from heat. Stir in vanilla and, if desired, almond extract. Stir in almonds and coconut until well coated. Stir in flour and salt until well blended. Drop about 1/2 tablespoon of the dough 2 inches apart on baking sheets. Flatten and spread into 2-inch circles. Bake for 7 to 8 minutes or until edges are golden brown. Cool on baking sheets for 1 minute, then remove to wire racks to cool. Over low heat, stir chocolate chips and shortening in a small saucepan until melted and well blended. Drizzle chocolate mixture over top or dip half of each cookie into mixture, letting excess drip off. Place on waxed paper until set or place in the refrigerator for 10 to 15 minutes, then remove from refrigerator. Place waxed paper between layers. Store loosely covered in a cool place. Coconut "Snowballs" Christmas Tarts Colossal Chocolate Chip Cookie |
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