I have had chocolate Macadamia nut cookies before made either with milk or
dark chocolate, and they were very good. I am just not a huge fan of white
chocolate. If I try the recipe out, I will let you know how they taste.
Shea
----- Original Message -----
From: "Keith Watson" <[email protected]>
To: <[email protected]>
Sent: Sunday, November 08, 2009 10:17 AM
Subject: Re: [CnD] White Chocolate MacadamiaNut Cookies
The title of the recipe would have to change <GRIN>.
This is my all time favorite cookie recipe. Personally I don't think that
this type of nut would compliment the taste of regular chocolate. But hey,
let us know. It might be a good combination after all.
Keith
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Jan Bailey
Sent: Sunday, November 08, 2009 1:03 PM
To: [email protected]; Shea Anker
Subject: Re: [CnD] White Chocolate MacadamiaNut Cookies
I don't know why you couldn't.
Jan
----- Original Message -----
From: "Shea Anker" <[email protected]>
To: <[email protected]>
Sent: Sunday, November 08, 2009 12:01 PM
Subject: Re: [CnD] White Chocolate MacadamiaNut Cookies
Do you think that you could use milk, or dark chocolate in this recipe
rather than white, or is the texture of white chocolate different enough
that the recipe wouldn't work as well?
Shea
----- Original Message -----
From: "Jan" <[email protected]>
To: "Cc" <[email protected]>; "cd"
<[email protected]>
Sent: Sunday, November 08, 2009 4:15 AM
Subject: [CnD] White Chocolate MacadamiaNut Cookies
WHITE CHOCOLATE MACADAMIA NUT COOKIES
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 c. unsalted butter, softened
1 c. firmly packed light brown sugar
3/4 c. granulated sugar
2 eggs, room temperature
1 tsp. vanilla
12 oz. white chocolate, cut into 1/4" chunks
1 1/2 c. coarsely chopped macadamia nuts
Cover 2 cookie sheets with wax paper or foil and set aside. Sift flour,
soda, salt and set aside. Beat butter until creamy at low speed with
mixer. Gradually add sugars and beat until light and fluffy. Add eggs,
one at a time, beating, well beaten each addition. Add vanilla.
Use a 1/4 cup measuring cup to form cookies. Pack dough into cup so it
is even. Drop on baking sheets leaving 3 inches between cookies. Flatten
dough slightly. Bake on center rack of preheated 300 degree oven for
20-25 minutes or until light brown or edges but slightly, soft in
center. Cool 3-5 minutes in pan and then transfer to wire racks to cool.
2 dozen.
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