| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookies |
30 |
Cookies |
INGREDIENTS
| 1 |
c |
Plus 2 Tb. All Purpose Flour |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Unsalted butter, softened |
| 1/2 |
c |
Light brown sugar, packed |
| 1/4 |
c |
Granulated sugar |
| 1 |
lg |
Egg |
| 1 |
ts |
Vanilla |
| 9 |
oz |
White chocolate with Almonds coarsley chopped |
| 1 |
c |
Macadamia nuts coarsely chopped |
INSTRUCTIONS
Position two racks in top and bottom thirds of the oven and preheat to
375F. Lightly grease 2 baking sheets. Sift together flour, baking soda and
salt. In large bowl, using a hand-held mixer set at medium speed, cream
butter with the sugars for 2 to 3 minutes, until light and fluffy. Beat in
the egg and vanilla. Reduce speed and beat in the flour mixture until just
combined. Stir in the white chocolate and macadamia nuts.
Using 1 Tbl. dough, roll dough into a ball between the palms of your hands.
Place the ball on the cookie sheet, leaving 1 inch between the cookies.
Repeat for each cookie. With moistened palm, slightly flatten the cookies.
Bake 9-12 minutes, until lightly golden. Transfer the cookies to a wire
rack and cool completely.
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“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”