Chunky macadamia nut-white chocolate cookies - house beau

3 dozen

Ingredients

Quantity Ingredient
2 cups All-purpose flour
¾ teaspoon Baking soda
½ teaspoon Baking powder
⅛ teaspoon Salt
8 tablespoons (1 stick) unsalted butter, slightly softened
½ cup Solid vegetable shortening
¾ cup Firmly packed light brown sugar
2 tablespoons Granulated sugar
1 large Egg
1½ teaspoon Vanilla extract
8 ounces White chocolate chips (or
8 ounces Imported white chocolate, chopped)
7 ounces Salted whole macadamia nuts

Directions

In a medium bowl sift together flour, baking soda, baking powder and salt; set aside.

In a large bowl beat together butter and shortening; add sugars and beat until fluffy. Beat in egg and vanilla. Beat in dry ingredients.

Add white chocolate and macadamia nuts and stir until evenly distributed throughout.

Drop dough by rounded teaspoonfuls onto greased baking sheets, spacing them 2½ inches apart. Flatten tops of cookies slightly.

Bake in center of preheated 375'F oven 8 to 9 minutes, or until lightly golden. Be very careful not to overbake. Remove from oven and let stand 2 to 3 minutes. Using a spatula. transfer cookies to wire racks to cool completely. Store in an airtight container 1 week or freeze up to 1 month. Recipe makes about 3 dozen 2 ¼-inch cookies.

House Beautiful Holidays 1993 Scanned & fixed by Di and Gary

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