White Chocolate Macadamia Cookies

White Chocolate Macadamia Cookies
from ...
http://www.cookierecipesonline.com/whitechocolatemacadamiacookies.htm

They are expensive cookies to make but make luscious gifts or great snack cookies. They also freeze very well. High quality white chocolate is essential to these cookies.

1 1/2 cups softened unsalted butter
1 cup light brown sugar
1/2 cup sugar
2 eggs
1 1/2 teblespoons pure vanilla extract
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces high quality white chocolate, coarsely chopped
6 ounces salted macadamia nuts, coarsely chopped

Preheat the oven to 350 degrees. In a large bowl cream the butters and sugars together. Add the eggs and vanilla extract. In a medium bowl whisk the flour, baking soda, and salt. Stir in the flour mixture slowly. Fold in the white chocolate chunks and macadamias. Drop by the tablespoonful 2 inches apart on ungreased cookie sheets. Bake for 8-10 minutes or until set. Cookies should not brown. Cool on the cookie sheet for 3 minutes, and then transfer to wire racks. Store in airtight containers or freeze.

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recipelink.com Chat Room Recipe Swap - 2001-06-23
From: recipelink.com

Macadamia, Raspberry, White Chocolate Cookies
From: Bettie Cooper, VGXB82A (1-93)
Formatted by Theresa Grant

These tasty drop cookies are a jumble of macadamias, white chocolate and raspberry jam.

1/3 cup butter
1/3 cup brown sugar, packed
1/3 cup sugar
1 egg
1 tsp vanilla
1/4 cup raspberry jam
1 1/2 cups flour
1 tsp baking soda
8 oz white chocolate chips or chopped white chocolate
1 cup macadamia nuts, chopped

Cream butter and sugars. Add egg and beat in. Add vanilla and raspberry jam. Mix well. Mix together flour and baking soda. Gradually add flour mixture to batter. Stir in nuts and chips. Drop by rounded teaspoonfuls onto lightly greased cookie sheets, about 2-inch apart. Bake at 350 degrees for 8-10 minutes. Don't overbake. Cool on racks.

TERRY'S NOTES: These freeze well. Freeze on sheets until solid then transfer to zip-lock bags. I've made with semisweet chocolate chips, and, though not as pretty, are just fine!


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Macadamia Nut White Chocolate Chunk Cookies
This cookies is both crisp and chewy and it is filled with
macadamia nuts and chunks of white chocolate!

Yield: 2 dozen cookies	< < Back to Cookie Recipe Index
• 3/4 cup firmly packed brown sugar • 1/2 cup butter, softened • 1 egg • 1 1/2 teaspoons vanilla • 1 1/3 cups all-purpose flour • 1/2 teaspoon baking powder	• 1/2 teaspoon baking soda • 1/2 teaspoon salt • 2 - 3 ounce bars white chocolate, cut into 1/2 inch pieces. • 1 - 3.5 ounce jar (3/4 cup) salted macadamia nuts, coarsely chopped

Preheat oven to 350 degrees F.

In a large mixer bowl, combine brown sugar, butter, egg and vanilla. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low; add flour, baking powder, baking soda and salt. Beat until well mixed (1 to 2 minutes). By hand, stir in white chocolate and macadamia nuts.

Drop dough by rounded tablespoonfuls 2 inches apart onto greased cookie sheets. Bake for 9 to 12 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.