Steps to Make Sfogliatelle Cookies

Cowgirl Cookies

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Recipe Summary Cowgirl Cookies

These cookies are reminiscent of a white chunk macadamia nut cookie but better. Using slivered almonds instead of macadamia nuts is a more economical alternative. Follow baking directions. The cookies can be a little tricky to get right on the first pan. Unless the oven is preheated, they might not turn out. Note that these cookies don't bake well on airbake pans.

Ingredients | Sfogliatelle Cookies

1 ½ cups margarine, softened

¾ cup white sugar

2 ¼ cups packed brown sugar

3 eggs

1 teaspoon vanilla extract

2 teaspoons almond extract

3 cups all-purpose flour

1 ½ teaspoons baking soda

¾ teaspoon salt

3 cups regular rolled oats

1 ½ cups sweetened flaked coconut

4 (1 ounce) squares white chocolate, chopped

1 (3.5 ounce) jar coarsely chopped macadamia nuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.

Cream the margarine together with the white sugar and brown sugar in a mixing bowl until light and fluffy. Beat in the eggs, one at a time until thoroughly blended. Mix in the vanilla and almond extracts.

Stir the flour, baking soda, salt, and rolled oats together in a mixing bowl until well blended. Stir the flour mixture into the sugar mixture. Mix in the coconut, white chocolate, and macadamia nuts until evenly blended. Drop by tablespoonfuls 1 inch apart on prepared cookie sheets.

Bake in preheated oven until centers are set and edges are golden brown, about 15 minutes. Cool 3 minutes on baking sheets before removing to cool on a rack.

Info | Sfogliatelle Cookies

prep: 20 mins cook: 15 mins additional: 3 mins total: 38 mins Servings: 54 Yield: 4 1/2 dozen

TAG : Cowgirl Cookies

Desserts, Cookies, Drop Cookie Recipes,