White chocolate cookie

Yield: 1 Servings

Measure Ingredient
¾ cup Chopped macadamia nuts
1 cup All-purpose flour
½ teaspoon Baking soda
1 Egg
1 pinch Salt
1 cup Packed brown sugar
1½ teaspoon Vanilla extract
⅔ cup Butter or margarine; unsalted
4 Squares white chocolate

A chewy bar crammed with chunks of white chocolate and macadamia nuts. This recipe works best if you use a high quality white chocolate.

1Preheat oven to 325 degrees F. Put nuts on a cookie sheet and bake for about 7 minutes. Grease an 8-inch square baking pan.

2In a large mixing bowl, beat the egg and brown sugar until light and fluffy, about 3 minutes with an electric mixer on medium speed.  3Melt the butter over low heat and add to egg mixture along with vanilla. Mix well.

 4Sift the flour, baking soda and salt onto a piece of wax paper. Resift and add to egg mixture, beating slowly. Mix until just blended.   5Coarsely chop the white chocolate and fold into mixture. Stir in macadamia nuts.  6Pour batter into baking pan. Bake for 28 to 30 minutes, or until toothpick inserted in center comes out clean.  7Place on wire rack and let cool.

Posted to JEWISH-FOOD digest V97 #307 by BNLImp@... on

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