| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Desserts, Cookie/bars, Chocolate | 3 | Dozen | |
INGREDIENTS
| 1 1/2 | c | Unsalted butter softened |
| 1 | c | Sugar |
| 1 | c | Brown sugar firm packed |
| 3 | Egg | |
| 3 | ts | Vanilla |
| 3 | c | All purpose flour |
| 1 1/2 | ts | Baking soda |
| 3/4 | ts | Salt |
| 19 1/2 | oz | White chocolate, chopped |
| 2 1/4 | c | Macadamia nuts, halved |
INSTRUCTIONS
BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND SALT AND MIX UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE ABOUT 2 IN. APART. BAKE IN PREHEATED 375 DEGREE OVEN UNTIL LIGHLY BROWN AROUND EDGES, ABOUT 15 MIN.COOL ON COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETLEY. STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE COOKIES UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.) Posted to MM-Recipes Digest V4 #299 by "Fred Goslin" <fjgoslin@northnet.org> on Nov 18, 1997
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