Free Recipe , Recipe of the Month, Tropical Island Cookies, Hazelnut Gianduja, Limoncello Chiffon, European Desserts, European Pastries, Corporate Gifts, Designer Cookies, Chocolate Marquis

Recipe of the Month - Tropical Island Cookies

Yield: 3 dozen cookies

Equipment required: Stand Mixer, Small ice cream scoop

Ingredients:
8 oz unsalted butter
1 Cup brown sugar
3⁄4 Cup granulated sugar
2 Eggs
2 Cups unbleached all purpose flour, sifted.
1⁄4 Cup oatmeal
1 Tea spoon baking soda
1⁄2 Tea spoon salt
1 Cup chopped cashew nuts
1 Cup diced dried mango
1 Cup diced dried sour cherries
1 Cup toasted pumpkin seeds
1⁄2 White chocolate chunks
Graded zest of one orange
2 Tea spoons pure vanilla extract

Pre heat oven to 325 F.
Combine butter and both sugars in the bowl of the stand mixer with the paddle attachment. Mix well on medium speed.
Add eggs one at a time, orange zest and vanilla.
Sift all dry ingredients together and add to batter until well incorporated.
Add all chopped fruit nuts and white chocolate.
Mix until well combined.
Place parchment paper on a baking sheet.
Form one inch balls with the ice cream scooper (can use a regular spoon or your hands).
Place scooped cookies on the baking sheet 2 inches apart from each other
Bake 10-12 minutes or until golden brown.
Let cool 15 minutes
Store in an air tight containers.
Variations: Other ingredients such as coconut, different nuts and dried fruit may be utilized in this recipe.


	Recipe of the Month - Tropical Island Cookies Yield: 3 dozen cookies Equipment required: Stand Mixer, Small ice cream scoop Ingredients: 8 oz unsalted butter 1 Cup brown sugar 3⁄4 Cup granulated sugar 2 Eggs 2 Cups unbleached all purpose flour, sifted. 1⁄4 Cup oatmeal 1 Tea spoon baking soda 1⁄2 Tea spoon salt 1 Cup chopped cashew nuts 1 Cup diced dried mango 1 Cup diced dried sour cherries 1 Cup toasted pumpkin seeds 1⁄2 White chocolate chunks Graded zest of one orange 2 Tea spoons pure vanilla extract
	Instructions: Pre heat oven to 325 F. Combine butter and both sugars in the bowl of the stand mixer with the paddle attachment. Mix well on medium speed. Add eggs one at a time, orange zest and vanilla. Sift all dry ingredients together and add to batter until well incorporated. Add all chopped fruit nuts and white chocolate. Mix until well combined. Place parchment paper on a baking sheet. Form one inch balls with the ice cream scooper (can use a regular spoon or your hands). Place scooped cookies on the baking sheet 2 inches apart from each other Bake 10-12 minutes or until golden brown. Let cool 15 minutes Store in an air tight containers. Variations: Other ingredients such as coconut, different nuts and dried fruit may be utilized in this recipe.