Chunky macadamia nut-white chocolate cookies - house beau
3 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| ¾ | teaspoon | Baking soda |
| ½ | teaspoon | Baking powder |
| ⅛ | teaspoon | Salt |
| 8 | tablespoons | (1 stick) unsalted butter, slightly softened |
| ½ | cup | Solid vegetable shortening |
| ¾ | cup | Firmly packed light brown sugar |
| 2 | tablespoons | Granulated sugar |
| 1 | large | Egg |
| 1½ | teaspoon | Vanilla extract |
| 8 | ounces | White chocolate chips (or |
| 8 | ounces | Imported white chocolate, chopped) |
| 7 | ounces | Salted whole macadamia nuts |
Directions
In a medium bowl sift together flour, baking soda, baking powder and salt; set aside.
In a large bowl beat together butter and shortening; add sugars and beat until fluffy. Beat in egg and vanilla. Beat in dry ingredients.
Add white chocolate and macadamia nuts and stir until evenly distributed throughout.
Drop dough by rounded teaspoonfuls onto greased baking sheets, spacing them 2½ inches apart. Flatten tops of cookies slightly.
Bake in center of preheated 375'F oven 8 to 9 minutes, or until lightly golden. Be very careful not to overbake. Remove from oven and let stand 2 to 3 minutes. Using a spatula. transfer cookies to wire racks to cool completely. Store in an airtight container 1 week or freeze up to 1 month. Recipe makes about 3 dozen 2 ¼-inch cookies.
House Beautiful Holidays 1993 Scanned & fixed by Di and Gary