{"id":1863,"date":"2009-10-02T06:13:17","date_gmt":"2009-10-02T12:13:17","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=1863"},"modified":"2009-10-02T06:13:17","modified_gmt":"2009-10-02T12:13:17","slug":"nutty-cookies","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2009\/10\/02\/nutty-cookies\/","title":{"rendered":"Nutty Cookies"},"content":{"rendered":"<p>If you are anything like me, you collect recipes and put sticky notes in cookbooks as &#8220;Recipes to Try&#8221; but somehow, in the business of life, they just do not get the attention they deserve. \u00a0This is one of those recipes. \u00a0Neglected for over a year&#8230;a sad tale.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-1870\" title=\"nutcookie2\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/10\/nutcookie2.jpg?resize=400%2C186\" alt=\"nutcookie2\" width=\"400\" height=\"186\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/10\/nutcookie2.jpg?w=400 400w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/10\/nutcookie2.jpg?resize=300%2C139 300w\" sizes=\"(max-width: 400px) 100vw, 400px\" data-recalc-dims=\"1\" \/><\/p>\n<p>I have mentioned Rebecca Rather on my site more than once. \u00a0I&#8217;ve been to the bakery in Fredericksburg a few times, and have her cookbook. \u00a0I&#8217;ve made quite a few of the recipes in the book, and this one has always sounded delicious, but I&#8217;ve just never gotten around to making these \u00a0cookies. \u00a0Why, you ask? \u00a0How could someone resist this lovely combination of four, yes four, kinds of nuts in one cookie? \u00a0Well, believe it or not, some people do not like nuts. \u00a0I know, this is the epitome of crazy. \u00a0But it is true. \u00a0So, I haven&#8217;t made this cookie before because I worry that someone in the group of cookie recipients may not be a nut fan and therefore shun this cookie. \u00a0I just wasn&#8217;t sure if I could handle the disappointment of someone rejecting something I have put love, sweat and tears into! \u00a0OK, so no sweat and tears in this cookie&#8230;but there is love.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-full wp-image-1867\" title=\"nutcookie5\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/10\/nutcookie5.jpg?resize=300%2C247\" alt=\"nutcookie5\" width=\"300\" height=\"247\" data-recalc-dims=\"1\" \/>I have overcome this fear of rejection and today decided to bake half a batch of these cookies and bring them to some friends we are visiting this weekend in Fort Worth. \u00a0Are they nut lovers? \u00a0I don&#8217;t know for sure&#8230;but if they are then that just means more for me.<\/p>\n<p>This cookie dough is easy and simple. \u00a0Toasting the nuts before mixing the dough is the biggest effort you have to make, and it&#8217;s worth it. \u00a0Toasted nuts provide a more complex flavor than their un-toasted counterparts. \u00a0The end product is soft, nutty and delicious. \u00a0A must make for a nut lover.<\/p>\n<p><strong><span style=\"font-weight: normal;\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-1871\" title=\"nutcookie1\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/10\/nutcookie1.jpg?resize=400%2C324\" alt=\"nutcookie1\" width=\"400\" height=\"324\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/10\/nutcookie1.jpg?w=400 400w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/10\/nutcookie1.jpg?resize=300%2C243 300w\" sizes=\"(max-width: 400px) 100vw, 400px\" data-recalc-dims=\"1\" \/><br \/>\n<\/span><\/strong><\/p>\n<h4>Chock-Full-o-Nuts Cookies<\/h4>\n<p>Courtesy of Rebecca Rather, <a href=\"http:\/\/www.amazon.com\/Pastry-Queen-Royally-Recipes-Countrys\/dp\/1580085628\" target=\"_blank\">The Pastry Queen<\/a><\/p>\n<ul>\n<li>1 1\/2 cups pecans<\/li>\n<li>3\/4 cup walnuts<\/li>\n<li>3\/4 cup macadamia nuts<\/li>\n<li>3\/4 cup blanched almonds<\/li>\n<li>1 1\/2 sticks butter, softened<\/li>\n<li>2 eggs<\/li>\n<li>3\/4 cup white sugar<\/li>\n<li>3\/4 cup brown sugar<\/li>\n<li>1\/2 tablespoon vanilla<\/li>\n<li>1\/2 tablespoon almond extract<\/li>\n<li>1 3\/4 cups flour<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<\/ul>\n<ol>\n<li>Preheat the oven to 350\u00b0F.<\/li>\n<li>Toast the nuts on a baking sheet for 8-10 minutes. \u00a0Cool for 5 minutes, then coarsely chop the nuts. \u00a0Set aside.<\/li>\n<li>Cream butter and sugars on medium speed until creamy and well combined.<\/li>\n<li>Add eggs, one at a time, and beat well. \u00a0Add vanilla and almond extracts.<\/li>\n<li>Stir in flour and salt until combined.<\/li>\n<li>Mix in nuts.<\/li>\n<li>Scoop by heaping tablespoons (or a 1 3\/4 inch cookie scoop) onto a baking sheet.<\/li>\n<li>Bake for 10-12 minutes at 350\u00b0F until golden on the edges.<\/li>\n<\/ol>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none;height:70px;\"><script src=\"http:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/www.hottie-biscotti.com\/blog\/2009\/10\/02\/nutty-cookies\/\" send=\"false\" layout=\"standard\" width=\"400\" show_faces=\"true\" font=\"arial\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>If you are anything like me, you collect recipes and put sticky notes in cookbooks as &#8220;Recipes to Try&#8221; but somehow, in the business of life, they just do not get the attention they deserve. \u00a0This is one of those recipes. \u00a0Neglected for over a year&#8230;a sad tale. I have mentioned Rebecca Rather on my [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[12],"tags":[902,108],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p51jE-u3","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/1863"}],"collection":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/comments?post=1863"}],"version-history":[{"count":6,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/1863\/revisions"}],"predecessor-version":[{"id":1874,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/1863\/revisions\/1874"}],"wp:attachment":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/media?parent=1863"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/categories?post=1863"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/tags?post=1863"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}