dd the chocolate chips and macadamia nuts to the dough and
n center of oven. Spray cookie sheet with no-stick cooking
Heat oven to 375\u00b0.
In large bowl, beat butter, granulated sugar, brown sugar, vanilla, and salt with electric mixer until creamy.
Add eggs, beat well.
Stir together flour, and the baking soda.
Gradually add to butter mixture, beating until well blended.
Stir in white chocolate chips and macadamia nuts.
Drop by rounded teaspoons onto ungreased cookie sheet.
Bake 8-10 minutes or until set.
Cool slightly, remove frm cookie sheet to wire rack to cool completely.
Preheat oven to 375 degrees F.
In large mixing bowl, combine all ingredients for cookies.
Stir until soft dough forms.
Drop cookie dough by tablespoonfuls onto ungreased cookie sheet.
Bake for 10-14 minutes or until edges are light golden brown.
Remove from oven and cool 1 minute.
For drizzle, melt white chocolate chips and shortening in microwave for about 1 minute.
Put melted chips in ziploc bag; cut off tip and drizzle icing over cookies.
b>cookie dough. Add 1 cup white chocolate chips and 1 cup macadamia
Sprinkle macadamia nuts into 24 greased miniature muffin cups, 1 teaspoon in each.
Cut each portion of cookie dough in half.
Place each half in a muffin cup.
Bake at 325 degrees for 11 to 13 minutes or until golden brown.
Immediately place a peanut butter cup in each cookie.
Press down gently.
Cool completely before removing from pans.
Preheat oven to 350\u00b0F.
Beat butter and shortening in large bowl until well blended. Add brown sugar and granulated sugar; beat thoroughly.
Add egg and vanilla, beating well.
In a separate bowl, mix together flour, cocoa powder, baking soda, and salt. Gradually beat the dry ingredients into the butter mixture. Stir in the bag of baking chips.
Drop by rounded teaspoons onto ungreased cookie sheet. Bake 10-12 minutes, or until set but slightly moist in the middle. Cool slightly; remove from cookie sheet to wire rack.
preheat oven to 325.
combine flour and sugar.
cut in butter until mixture resembles fine crumbs and starts to cling.
stir in nuts and pineapple.
form into ball, knead until smooth.
on a lightly floured surface roll dough 1/4 inch thick.
using a 2 inch cookie cutter cut into shapes.
reroll scrapes only twice.
place 1 inch apart on ungreased cookie sheet.
bake 15-20 minutes.
transfer to wire rack.
(175 degrees C). Grease cookie sheets.
In a large
Add the white chocolate and macadamia nuts.
Preheat oven to
aste (2-3 minutes). Combine macadamia butter, granulated sugar, brown sugar
Cream butter and sugars until fluffy. Add eggs and vanilla; beat well.
Mix together flour, baking soda, and salt. Add to creamed mixture. Beat well. Stir in macadamia nuts and white chocolate chips.
Chill for 1-2 hours. Preheat oven to 350\u00b0F Shape cookies into 1 inch balls. Place on cookie sheet, bake for about 8 minutes or until lightly brown on top. Cool on cookie sheets for 1 minute. Remove from cookie sheets to wire rack. Cool and serve! Or heat warm!
50 degrees. Spread macadamia nuts and coconut over a cookie sheet; roast
180 degrees C). Lightly grease cookie sheets or line with parchment
o wet ingredients. Fold in macadamia nuts.
Turn the dough
eat in the 1 cup macadamia nuts and the coconut.
egrees F.
Spread macadamia nuts on cookie sheet and bake until
macadamia nuts and dried cranberries.
Drop dough on an ungreased cookie
Cover 2 cookie sheets with waxed paper and
Preheat oven to 375\u00b0. In a small bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in white chocolate morsels and macadamia nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 375\u00b0 for 8 to 10 minutes. Let stand 1 minute; remove from cookie sheet. Cool completely.