Saturday, 28 April 2007

White Choc, Pecan and Mango Cookies




Cookies, mmmmmmmm gotta love cookies.
These are so good. The white chocolate, dried crystallized mango and pecan nuts, make for a sensational taste combination.
This is based on a Mrs Fields Cookie recipe with a little change to it, the mango. Go for it!
  • 2 & 1/4 cups of Plain Flour
  • 1 tsp of Baking Powder
  • 1 cup of Brown Sugar, firmly packed
  • 1/2 cup of White Sugar
  • 250 grams of Salted Butter, softened
  • 2 large Eggs
  • 2 tsp of Vanilla Bean Paste
  • 1 cup of Pecan Nuts, chopped
  • 1 & 1/2 cups of White Chocolate Melts
  • 100 grams Dried Crystallized Mango, chopped

Preheat oven to 180 degrees Celsius. In a medium sized bowl combine flour, baking powder and salt. Mix well with a whisk. Set aside.

In a large bowl with an electric mixer or freestanding mixer blend sugars and butter on a medium speed until well combined. Add eggs and vanilla bean paste, beat at a medium speed until well combined. Add the flour mixture and beat on a low speed until just combined. Then stir in pecans, mango and white chocolate by hand.

Drop rounded tablespoons of cookie dough onto a lined tray. Bake for 15 to 20 minutes or until edges just begin to turn golden brown. Transfer cookies to a flat surface to cool. Makes roughly 36 cookies. Enjoy :)

6 comments:

Coffee & Vanilla said...

Another great recipe :)
I'm adding you to my links so I will be able to come back to your blog...
Have a grat day,
Margot

Squishy said...

Thank you very much I feel very privledged. Glad your enjoying :)

Garrett said...

Mango ina cookie? I'm intrigued. Sounds shibby.

Squishy said...

Yes, Mango in a cookie. Tastes excellent. Adds a different texture to the cookie. Just curious Garrett what do you mean by shibby, not heard that word before?

Anonymous said...

Why does it say ' In a medium sized bowl combine flour, baking powder and salt.' , when you don't have salt on your ingrediants list?

Squishy said...

Your right, there should be a good pinch of salt in my recipe. Thanks for picking that up.