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White Chocolate Macadamia Nut Cookies

  • 3/4 cups (1 l/2 sticks) unsalted butter, room temperature
  • 1/4 cup (packed) golden brown sugar
  • 3/4 cup powdered sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 2 1/2 cups all-purpose-flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 l/2 cups white chocolate chips
  • 1/2 cup milk chocolate chips
  • 1 cup chopped macadamia nuts (about 4 1/2 oz)
  • 1/3 cup chopped pecans (about 1 oz)

Using electric mixer, beat butter, brown sugar and powdered sugar in large bowl until fluffy. Beat in egg and vanilla. Sift flour, baking soda and salt into medium bowl. Add to butter mixture and beat until blended. Stir in chocolate chips, macadamia nuts and pecans. Place sheets of plastic wrap on work surface. Spoon dough in 12 inch long strip down center of each plastic sheet, dividing equally. Form each dough strip into 12-inch long log. Wrap in plastic and refrigerate 1 hour. (Can be prepared 3 days ahead. Keep refrigerated.)

Preheat oven to 325 degrees. Using sharp knife, cut cookie dough into 1/2 inch thick slices. Arrange dough slices on large baking sheets. Bake until cookies are light golden brown, about 14 minutes. Transfer sheets to racks and cool 5 minutes. (Cookies can be made up to 3 days ahead. Store in airtight container.)

Makes about 40 cookies.

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