Wednesday, April 15, 2009

White Chocolate Macadamia Nut Cookies

Yummy. That's what these are. Chocolate chip cookies are good, but for my money, these cookies are head and shoulders above. The combination of sweet white chocolate chips and salty macadamia nuts in a buttery crumb is just divine!

Like most cookie recipes, first combine the flour, baking soda and salt in a bowl and set aside. Cream together the butter/shortening and sugars until light and fluffy. I find I get the best results with these cookies when I use 1/2 unsalted butter and 1/2 shortening. If you like all butter better, that's fine too. Remember, USE WHAT YOU HAVE.

Add the egg and vanilla and beat well. Gradually add in flour mixture; mix well. Chop nuts - I like my Zyliss chopper for this - it's the same as the Pampered Chef ones.

Stir in chips and nuts. Drop by tablespoons onto an ungreased cookie sheet. These are true drop cookies, so unlike the ginger cookies, you just drop them and leave them. No flattening or other messing around.

Bake until golden brown, and let rest on the cookie sheet two minutes before moving to a wire rack to cool completely.

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White Chocolate Macadamia Nut Cookies

2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, softened
1/2 cup shortening
3/4 cup packed brown sugar
1/2 cup white sugar
2 tsp. vanilla
1 egg
1 1/2 cups white chocolate/vanilla chips
1 cup chopped macadamia nuts

Heat oven to 375.

Combine flour, baking soda and salt in a small bowl; set aside. Cream butter, shortening and sugars in a large mixing bowl until light and fluffy. Add egg and vanilla, beat well. Gradually add in flour mixture, mix well. Stir in chips and nuts.

Drop by tablespoonfuls onto ungreased baking sheets. Bake for 8-10 minutes until golden brown. Let stand for two minutes on cookie sheets; remove to wire racks to cool completely.

Makes 3 dozen.

1 comment:

  1. Those look delicious. I've had this type of cookie, but never tried making it myself.


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