---------- Recipe via Meal-Master (tm) v8.02
  Categories: None
       Yield: 30 cookies
 -----------------------COOKIE DOUGH-----------------------
       4 oz Unsalted butter, softened
       2 tb Sugar
       1 ts Pure vanilla extract
       1 c  Flour
       1 c  Macadamia nuts, chopped
 --------------------CANDIED ORANGE RIND--------------------
       2 sm Oranges
       1 c  Sugar
       4 oz White chocolate, melted
   1. Heat the oven to 350 degrees. For cookie dough,
   beat the butter with the sugar and the vanilla extract
   until light. Add the flour and the nuts. Mix until
   combined. Chill the dough in the freezer 10 minutes.
   2. Using your hands, roll pieces of the dough into
   3/4-inch-diameter balls. Place them 2 inches apart on
   a parchment-covered baking sheet. Flatten slightly.
   Bake until just beginning to brown lightly, about 15
   minutes. Cool on a wire rack.
   3. Meanwhile, for candied orange rind, put 4 cups of
   water into a saucepan over high heat. Cut the oranges
   in half crossways, and scoop out the flesh with a
   spoon (save flesh for other use). Slice the rinds into
   1/8-inch- to 1/4-inch-thick strips. Place them in the
   saucepan. Boil 25 minutes; drain.
   4. Rinse the strips and return them to the pan with
   the sugar and 1 3/4 cups water. Simmer over medium to
   low heat 25 minutes. Strain the strips from the syrup,
   allow strips to cool, and save for final assembly.
   5. To assemble the cookies, dip the bottom of the
   cookie and  1/4 inch up the sides into the white
   chocolate. Tap off any excess chocolate.
   6. Put dipped cookies onto a parchment-lined baking
   sheet. Press an orange-rind strip around the bottom of
   each cookie, adhering it to the cookie where the
   chocolate coats the sides. Chill and serve within a
   few hours.
   Posted By japlady@nwu.edu (Rebecca Radnor) On
   rec.food.recipes or rec.food.cooking