| 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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