White Chocolate, Cranberry and Macadamia Nut Cookies

White Chocolate, Cranberry and Macadamia Nut Cookies

Submitted by Kathleen T.
Boothbay, ME
 

3 c. all-purpose flour
1 tsp. baking powder
3/4 tsp. salt
1 c. (2 sticks) butter, unsalted (room temperature)
1 c. golden brown sugar, packed
3/4 c. sugar
2 large eggs
1 tsp. vanilla extract
1 1/2 c. dried cranberries
1 1/2 c. white chocolate chips (about 8 1/2 ounces)
1 c. Macadamia nuts (about 4 1/2 ounces), coarsely chopped, roasted and salted

Preheat the oven to 350° F. Line 2 rimmed baking sheets with parchment paper. Sift the first three (3) ingredients into a medium bowl. Using an electric mixer, beat the butter in a large bowl until fluffy. Add both sugars and beat until blended. Beat in the eggs one at a time, then add the vanilla. Add dry ingredients and beat just until blended. Stir in the cranberries, white chocolate chips and nuts.
For large cookies (makes 36) —drop by heaping tablespoonfuls onto prepared sheets, spacing 2 1/2 inches apart.
For small cookies (makes 72)—drop dough by level tablespoonfuls onto sheets, spacing 1 1/2 inches apart.
Bake cookies until just golden brown—about 18 minutes for large cookies, and about 15 minutes for small cookies. Cool on cookie sheets.

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White Chocolate, Cranberry and Macadamia Nut Cookies

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