FOUR SEASONS BREEZE | NOVEMBER 2020 21
INGREDIENTS
2 Cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ Cup unsalted butter, melted and cooled to room
temperature
1 Cup packed light brown sugar
½ Cup granulated sugar
1 egg plus 1 egg yolk, at room temperature
1 Tablespoon pure vanilla extract
1 ½ Cups coarsely chopped macadamia nuts*
1 ½ Cups white chocolate chips
1. Preheat oven to 325 degrees. Line baking sheets with parchment paper or
silicone baking mat.
2. Whisk together the flour, baking soda, and salt in a medium bowl and set
aside.
3. In a large bowl beat together the melted butter, brown and granulated
sugars. Beat in the egg and extra yolk, then the vanilla.
4. Gradually add the flour mixture to the sugar mixture, mixing until just
combined and all dry ingredients are moistened. Fold in the macadamia
nuts and white chocolate chips.
5. Roll dough into balls, about 1 to 1-1/2 Tablespoons per cookie. Place 3
inches apart on lined baking sheet. Slightly press down on each cookie to
flatten a bit.
6. Bake in preheated oven for 12 to 15 minutes or until the edges are golden
brown. The centers will look soft. Remove from oven and allow to cool on
the baking sheet.
7. *NOTE: Any type of macadamia nut can be used in this recipe (raw or
roasted, salted or unsalted). If you can find them, do try salted dry roasted
macadamia nuts. The roasted salty flavor offsets the sweetness of the white
chocolate.
White Chocolate White Chocolate
Macadamia Nut Macadamia Nut
Cookies Cookies
By Irene Welker
Okay bakers, it's that time of year again. Holiday baking is just around the
corner. Many of you have favorite recipes that are baked every year. Here is a
delicious, moist, chewy cookie that may well become a part of your annual
baking tradition. My friend, Evelyn Koch, brought a plate of these luscious white
chocolate macadamia nut cookies to a pre-COVID get together at my house.
Everyone went nuts over them. I do believe that your family and friends will also
love these cookies.
DIRECTIONS
