* Crossposted from: National Cooking Echo
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Dipped Macadamia Nut Shortbread Cookies
 Categories: Cookies, Desserts
      Yield: 36 Servings
 
      1 c  Butter
    3/4 c  Powdered sugar
      1 ts Vanilla
      2 c  Sifted flour
    3/4 c  Chopped macadamia nuts
      1 c  Milk chocolate chips
           - or -
      1 c  Semisweet chocolate chips
  1 1/2 ts Vegetable shortening
 
  In large mixing bowl, beat butter, sugar and vanilla until light and
  fluffy.  Gradually stir in flour until well blended.  Stir in
  macadamia nuts. Place dough on wax paper and shape into a roll two
  inches in diameter. Wrap in paper and foil and chill at least two
  hours or overnight. Preheat oven to 300 degrees.  Cut roll into
  slices approx. 1/4 to 1/2 inch thick.  Bake on ungreased baking sheet
  for 20 minutes or until cookies begin to brown.  Remove from oven;
  cool on wire rack. Meanwhile, in a small bowl melt chocolate chips
  (microwave works well) and stir in shortening. Mix well.  Dip one end
  of each cookie into chocolate mixture and place on wax paper.
  Refrigerate cookies until chocolate hardens. Store in cool place.
  Makes 2-3 dozen cookies.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Toffee Shortbread (Millionaires Shortbread !!)
 Categories: Cookies
      Yield: 1 Servings
 
MMMMM-------------------------SHORTBREAD------------------------------
    175 g  Butter (6 oz)
    175 g  Granulated sugar (6 oz)
    225 g  Plain flour (8 oz)
     60 g  Cornflour (cornstarch) (2oz)
      1 ts Baking powder
MMMMM--------------------------CARAMEL-------------------------------
    175 g  Granulated sugar (6 oz)
    175 g  Butter (6 oz)
    450 g  Condensed milk (15 oz)
      1 tb Syrup
           Few drops of vanilla extract
MMMMM-------------------------TO FINISH------------------------------
    175 g  Dark plain (semisweet)
           -- chocolate
 
  a) Shortbread
  
  Cream together the butter and sugar, beating very well. Sift together
  the flour, cornflour and baking powder and beat into the butter and
  sugar.
  
  Spread the mixture in a 30 cm (12 in) long baking tin, about 4 to 5
  cm ( 1 to 2 in) deep and smooth even. Bake in a preheated oven, 180
  oC (350 oF) for 20 minutes (or until golden brown). Take the tin out
  of the oven and set aside to cool for 10 minutes while you make the
  caramel.
  
  b) Caramel
  
  Put all the ingredients for the caramel - except the vanilla - into a
  saucepan. Over a moderate heat, stir until the butter has melted and
  the sugar dissolved completely. Then bring the mixture to the boil
  and boil for 5 to 7 minutes.
  
  Take the pan off the heat, stir in the vanilla and continue stirring
  for 2-3 minutes to cool it slightly. Then pour it over the shortbread.
  
  Leave to cool completely.
  
  To finish, melt the chocolate over hot water (no overheat !!) and
  pour it over the caramel layer.
  
  When it is cool, mark into squares with a sharp knife (makes 12 - 16).
  
  Store in airtight container.
  
MMMMM
 
... Sincerely yours Gigi
--- Blue Wave/DOS v2.30
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