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Anzac Biscuits with Macadamia Nuts
August 10, 2007

These cookies are habit-forming! I've used this recipe several times because I love the taste of macadamia nuts and coconut. The only thing I do differently is add more water; about 1 to 1 1/2 tablespoons. The mixture will not hold together for me otherwise. For a uniform product, I press the cookie dough into a small cookie scoop, place them on an airbake cookie sheet then flatten them with a greased and sugared glass bottom (make sure it's flat-bottomed.) At 12 minutes, they are chewy; at 15 minutes they are crunchy, as stated.

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