cookie extravaganza ~ day 5 ~ chock full of nuts cookies

this is one nutty cookie!

I have been told by many people at one point or another that I am just plain nuts! This doesn't phase me because their right. I am nuts and I'm really OK with it. Since I have fully embraced my nuttiness over the years, I decided that it was time to find my culinary equivalent. These cookies are just the thing. They are filled with three kinds of nuts and baby they are something special...like me! Ha! Ha! Gotcha!

When I took these into school last week they were snatched up in about two seconds. Everyone raved about them. The crunch, the buttery notes remind me of shortbread with lots and lots of nuts! The recipe comes from a wonderful treasure The Pastry Queen: Royally Good Recipes from the Texas Hill Country's Rather Sweet Bakery & Cafe by Rebecca Rather & Alison Oresman .

I love the down home country goodness in this cookbook. It's a great Christmas Gift if your still looking!

So enjoy my dear friends. Enjoy the crunch and the creamy. Yum, yum, yummy chock full of nuts!

Celebrate the Cookie!

Mary

day 1 ~ giada's lemon ricotta cookie

day 2 ~ paula's pecan shortbread cookie

day 3 ~ double dark chocolate cherry cookies

day 4 ~ gingerbread trees w/ lemon icing

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a new favorite for the holidays!

Chock Full of Nuts Cookies

recipe adapted from The Pastry Queen Cookbook

Ingredients:

3 cups pecan pieces

1 1/2 cups chopped macadamia nuts

1 1/2 cups chopped walnuts

1 1/2 cups blanched slivered almonds

1 1/2 cups (3 sticks) butter at room temperature

1 1/2 cups granulated sugar

1 1/2 cups firmly packed golden brown sugar

3 large eggs

1 tablespoon vanilla extract

1 tablespoon almond extract

3 1/2 cups all purpose flour

1 1/2 teaspoon baking soda

1 teaspoon salt

Directions:

Preheat oven to 350.  Arrange the nuts in a single layer on a baking sheet and toast them for 7 to 9 minutes, until golden brown and aromatic.  Cool the nuts for 5 minutes.  Chop the macadamia nuts, walnuts and almonds.

Line baking sheets with parchment paper or silicone mats or grease generously with butter or cooking spray.

using a mixer fitted with the paddle attachments, cream the butter and both sugars in a large bowl on medium-high speed about 1 minute until light and fluffy.  Add the eggs, vanilla extract, and almond extract, beat on medium speed for 1 minute.  Add the flour, baking soda and salt.  Beat for 30 seconds, just until the ingredients are thoroughly mixed.  Stir in the nuts until combined.

Using a 1 3/4 inch scoop or forming the dough into rounds the size of a golf ball, set the cookies about 2 inches apart on baking sheets.  Bake for 10 to 12 minutes, until the cookies are wrinkly and golden brown around the edges with no raw-looking dough in the middle.  They will spread to about 3 inches in diameter.  Cool for 10 minutes on baking sheet before transferring to a rack.  the cookies will keep for 3 to 4 days in an airtight container and can be frozen, well wrapped, for a month.