Macadamia nut cookies
72 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter or margarine; softened |
| ¾ | cup | Sugar |
| ¾ | cup | Parcked brown sugar |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla |
| 2¼ | cup | All-purpose flour |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| 2 | Jars (3 1/2 oz) macadamia nuts, chopped | |
| 2 | cups | Chocolate chips; 12 oz. |
| 1 | cup | Vanilla baking chips; 6 ounces |
Directions
In a mixing bowl, cream butter and sugars. Add eggs and vanilla; beat on Medium speed for 2 minutes. Combine flour, bakin soda and salt; add to creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and refrigerate several hours or overnight. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 375 F. for 10-12 minutes or until golden brown. Cool on pans for 1 minute before removing to wire racks; cool completely Yield: about 6 dozen cookies. Editor's Note: 2 cups of chopped almonds may be substituted for the macadamia nuts. MC formatting by bobbi744@...
NOTES : Submitted to magazine by Mary Gaylord, Balsam Lake, Wisconsin Recipe by: Taste of Home Magazine, April/May '97, p. 38 Posted to MC-Recipe Digest V1 #834 by Roberta Banghart <bobbi744@...> on Oct 09, 1997