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Below Bailey is loving their box, and Kiwi is enjoying a dried Pluot.
Wednesday, March 5, 2014
I used a normal box mix cake and frosted it with mascarpone mixed with heavy whipping cream infused with coffee for flavor.
I used one 8oz box of mascarpone, and one carton of heavy whipping cream and 3-4 Tablespoons of strong brewed coffee (or you could use coffee extract).
The recipe I like to use is below, the above cookies actually used half butter/half crisco because I used a different recipe then normal they weren't as dry and crumbly but butter gives a better overall richness to the cookie.
1 cup butter
1/2 cup powdered sugar
2 1/4 cups All purpose flour
3/4 cup finely chopped nuts
1/4 tsp salt
Powdered sugar for rolling cookies in
Heat oven to 400 degrees F.
Mix butter, 1/2 cup powdered sugar and vanilla in large bowl, stir in flour, nuts and salt until dough holds together.
Shape dough into 1 inch balls. Place about 1 inch apart on ungreased cookie sheet.
Bake 10-12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
Roll warm cookies in powdered sugar, cool on wired rack, roll in powdered sugar again.