White Chocolate And Wax Worm Cookies Recipes

WHITE CHOCOLATE AND WAX WORM COOKIES

Steps:

• Preheat the oven to 375°F.
• In a small bowl, combine the flour, baking powder, baking soda, and salt. In a large mixing bowl, beat together the butter, brown and granulated sugars, and vanilla extract until creamy.
• Stir the egg into the butter mixture, then gradually beat in the flour mixture. Stir in the white chocolate chunks and half of the wax worms, reserving the rest for garnishing the cookies.
• Drop the batter by rounded teaspoonful onto nonstick baking sheets.
• Gently press 2 or 3 of the remaining wax worms into the top of each cookie.
• Bake until the edges of each cookie are lightly browned, 8 to 12 minutes.
• Let cookies cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely.

WHITE CHOCOLATE STAR SANDWICH COOKIES

Steps:

• In a small bowl, beat cookie dough and flour until combined. Roll out on a lightly floured surface to 1/8-in. thickness. Cut with a floured 2-3/4-in. star cookie cutter. Place 2 in. apart on ungreased baking sheets. , Decorate half of the cookies with sugars and nonpareils. Bake at 350° for 7-9 minutes or until edges are golden brown. Remove to wire racks to cool., In a microwave, melt white chocolate; stir until smooth. , Cool. In a small bowl, beat the cream cheese, butter and food coloring until fluffy. Gradually beat in confectioners' sugar and melted chocolate until smooth. Spread over the tops of plain cookies; top with decorated cookies. Store in the refrigerator.

WHITE CHOCOLATE, CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture. Finally, fold in white chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

WHITE CHOCOLATE COOKIES

Steps:

• In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate and nuts. Cover and chill dough for 1 hour. , Drop by heaping tablespoonfuls about 3 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Let stand a few minutes before removing cookies to a wire rack to cool.

CINNAMON WHITE CHOCOLATE COOKIES

Steps:

• Beat butter and shortening together with an electric mixer until creamy and smooth; gradually add white sugar and brown sugar, beating on medium speed, until incorporated. Beat in egg and vanilla extract.
• Combine flour, baking soda, and salt in a separate bowl; mix into butter mixture until incorporated. Fold in white chocolate and cinnamon. Refrigerate dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• Drop dough by the heaping tablespoonful onto the prepared baking sheet, leaving 3 inches between cookies.
• Bake in the preheated oven until cookies are lightly browned on the edges, 12 to 14 minutes. Cool on the pans for 10 minutes before removing to cool on a wire rack until cookies are firm.

WHITE CHOCOLATE COOKIES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line two large baking sheets with baking parchment. Beat the butter and sugars together in a large bowl using an electric whisk, or in a stand mixer until just combined. Crack in the egg and beat again. Stir through the vanilla, flour, bicarb, chocolate chunks and ¼ tsp fine sea salt.
• Roll the mixture into 10 even-sized balls between the palms of your hands. Arrange over the prepared baking sheets and bake for 10-12 mins until golden brown at the edges. Leave to cool slightly on the sheets, then transfer to a wire rack and leave to cool completely, or eat warm with ice cream.

WHITE CHOCOLATE AND MARMALADE VANILLA WAFERS

Steps:

• 1. Place the vanilla wafer cookies, rounded sides down, on wire racks set on top of baking sheets. Place 1/2 teaspoon of marmalade on the flat side of each cookie.
• 2. Place the white chocolate chips in a microwave-safe bowl and microwave on high, stirring once or twice, until just melted, 1 to 2 minutes depending on the strength of your microwave. Stir until smooth. (Alternatively, place water to a depth of 1 inch in the bottom of a double boiler or a large saucepan and bring to a bare simmer. Place the white chocolate chips in the top of the double boiler or in a stainless steel bowl big enough to rest on top of the saucepan without touching the water. Heat, whisking occasionally, until the chocolate is just melted. Remove from the heat and whisk until smooth.)
• 3. Use a small offset spatula to spread white chocolate over each cookie, covering the marmalade and coming to the edges. Place the baking sheets in the refrigerator for 5 minutes to allow the chocolate to set.
• White Chocolate and Marmalade Vanilla Wafers will keep, layered between parchment paper, at room temperature in an airtight container for up to 3 days.