White Chocolate Macadamia Cookies
Rich and decadent, White Chocolate Macadamia Cookies are sensational with the added breadth of taste from toasting the macadamia nuts before baking.
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup Crisco shortening
- 3/4 cup sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 2 1/2 cups Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. vanilla extract
- 2 cups white chocolate chips
- 1/2 cup macadamia nuts coarsely chopped, lightly toasted
Instructions
- Place macadamia nuts in a pan and toast for about 5 minutes in a toaster oven or regular oven at about 300-350.
- Be careful as the nuts brown very quickly.
- Meanwhile, cream butter, shortening, sugars, egg, vanilla, baking soda, and salt in a large mixing bowl until smooth.
- Stir in flour, white chocolate chips and toasted macadamia nuts.
- Cover and chill dough for 1 hour.
- Shape into balls and spread about 3 inches apart onto sprayed cookie sheets.
- Bake at 350° for 12-14 minutes.
Notes
NOTE: Do not substitute butter for the shortening. You need both or cookies will flatten too much.
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