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Title: Chunky White Chocolate Macadamia Nut Cookies
Categories: Cookie
Yield: 30 Servings
| 1 | Plus 2 tb. all purpose flour | |
| 1/2 | Baking soda | |
| 1/4 | Salt | |
| 1/2 | Unsalted butter; softened | |
| 1/2 | Light brown sugar; packed | |
| 1/4 | Granulated sugar | |
| 1 | Egg | |
| 1 | Vanilla | |
| 9 | White chocolate with almonds -- coarsely | |
| 1 | Macadamia nuts; coarsely chopped |
Recipe by: Mrs. Fields Cookie Book
Position two racks in top and bottom thirds of the oven and preheat to
375F. Lightly grease 2 baking sheets. Sift together flour, baking soda and
salt. In large bowl, using a hand-held mixer set at medium speed, cream
butter with the sugars for 2 to 3 minutes, until light and fluffy. Beat in
the egg and vanilla. Reduce speed and beat in the flour mixture until just
combined. Stir in the white chocolate and macadamia nuts.
Using 1 Tbl. dough, roll dough into a ball between the palms of your
hands. Place the ball on the cookie sheet, leaving 1 inch between the
cookies. Repeat for each cookie. With moistened palm, slightly flatten the
cookies. Bake 9-12 minutes, until lightly golden. Transfer the cookies to a
wire rack and cool completely. By "Carey W. Starzinger" previous next