Macadamia~ raspberry~ white chocolate cookies
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Bettie Cooper, VGXB82A | ||
| ⅓ | cup | Butter |
| ⅓ | cup | Brown sugar, packed |
| ⅓ | cup | Sugar |
| 1 | Egg | |
| 1 | teaspoon | Vanilla |
| 1½ | cup | Flour |
| 1 | teaspoon | Baking soda |
| 8 | ounces | White chocolate chips or chopped white chocolate |
| 1 | cup | Macadamia nuts, chopped |
Directions
DESCRIPTION: These tasty drop cookies are a jumble of macadamias, white chocolate and raspberry jam.
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" apart. Bake at 350 degrees for 8-10 minutes. Don't overbake. Cool on racks. Posted by Bettie cooper 1-93. 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! Formatted by Theresa Grant, HWWK11b.