Flatten slightly. Sprinkle with extra macadamia nuts. Bake 10-15 mins
Cream margarine and sugar.
Add egg and vanilla.
Blend in flour, soda and salt.
Stir in chips and nuts.
Drop by teaspoons on ungreased cookie sheet.
Bake at 375\u00b0 for 8 to 10 minutes. Recipe may be doubled.
Can also be used with regular chocolate chips and pecans.
Makes 4 dozen.
orms.
Stir in white chocolate and macadamia nuts.
Drop teaspoonfuls
Preheat oven to 375\u00b0F.
Cream butter, sugar, vanilla, and salt.
Add eggs, beat until fluffy.
Gradually add dry ingredients.
Stir in white chocolate and macadamias.
Cover with plastic wrap and refrigerate dough for at least an hour.
Roll into balls and place on silpat or greased cookie sheet/foil.
Bake 8-10 minutes (adjust as necessary based on actual size of your cookies).
Let cool for a couple minutes, then remove to a cooling rack to finish cooling.
he butter, brown sugar and white sugar until smooth. Beat in
he butter mixture with the white sugar until fluffy and smooth
Preheat oven to 400\u00b0F. Line 2 baking trays with parchment paper. Cream butter, granulated sugar and brown sugar until light and creamy. Add vanilla, egg, flour, nuts and chocolate and mix until just combined. Shape into 18 balls. Transfer to prepared trays and bake for 12-15 mins, or until golden brown. Let cool on trays for 15 mins.
For the berry compote, combine all ingredients in a saucepan over medium heat. Cook for 5 mins, or until berries are soft.
Serve cookies with compote and whipped cream.
tir in the coconut and macadamia nuts. Drop dough by rounded
Preheat oven to 190 degrees Celsius.
In a medium bowl, cream together the butter and sugar.
Stir in the egg and vanilla.
Combine the flour, baking soda and salt, stir into the creamed mixture.
Finally, stir in the white chocolate and nuts.
Drop cookies by heaping teaspoonfuls onto an ungreased baking tray, about 5 cm apart.
Bake for 8 minutes in the preheated oven, until lightly browned.
Cool on wire racks. When cool, store in an airtight container.
Preheat oven to 325\u00b0. Cream together butter and sugar until light and fluffy.
Add eggs and mix well. Thoroughly combine flour, soda and salt. Stir the flour mixture into the creamed mixture until well blended.
Add a little more flour, if necessary, to make a slightly stiff dough. Stir in chocolate and nuts. Drop dough by heaping teaspoonfuls 2-inches apart on non-greased baking sheets. Flatten each cookie slightly. Bake 13 to 15 minutes. Cool cookies a few minutes on baking sheet before transferring to a rack to cool completely.
inutes or until edges of cookies are lightly browned and tops
Combine flour, baking soda and salt in small bowl.
In large bowl beat together butter, granulated and brown sugars until creamy.
Beat in egg.
Gradually beat in flour mixture.
Stir in white chocolate chip and nuts.
Drop by tsp. onto ungreased cookie sheet and bake at 350 for 8-10 minutes.
ining cookie sheets helps prevent cookies from over browning the underside
Preheat oven to 350 degrees.
In a large bowl cream butter, shortening and sugars until fluffy.
Add egg and vanilla; beat until smooth.
Add dry ingredients.
Mix until a soft dough forms. Stir in white chocolate and macadamia nuts.
Drop teaspoonfuls of dough 2 inches apart onto ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly brown.
Transfer to wire rack to cool.
In mixing bowl, beat the shortening and margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the brown sugar, eggs, vanilla and baking soda.
Beat mixture until thoroughly combined.
Beat in remaining flour.
Stir in chocolate pieces and, if desired, nuts. Drop dough by rounded teaspoonfuls 2 inches apart onto an ungreased cookie sheet.
Bake in 375\u00b0 oven for 8 to 10 minutes or until edges are lightly browned.
Cool.
Makes 60 cookies.
Heat oven to 375\u00b0.
In mixing bowl, combine brown and white sugar, butter, eggs and vanilla.
Beat 2 minutes.
Add flour, soda and salt.
Continue beating and scraping bowl often, until well mixed.
Stir in nuts, chocolate chips and white chocolate by hand. Drop dough by rounded teaspoonfuls 2-inches apart onto greased cookie sheet.
Bake 9 to 12 minutes.
Cool 1 minute before removing from pan.
Mix the flour, soda and salt in a bowl.
Set aside.
Mix the brown sugar and white sugar.
Mix in the butter.
Mix in the eggs and vanilla.
Add dry ingredients alternately with the vanilla chips and nuts.
Do not overmix.
Bake at 300\u00b0 for 15 to 20 minutes until light golden brown.
As good as Mrs. Fields.
Preheat oven to 375\u00b0.
Lightly grease cookie sheet. Sift together the flour, baking soda and salt.
Cream the butter and sugars in a large bowl of electric mixer until light and fluffy. Beat in egg and vanilla. Beat in flour mixture and stir in white chocolate and nuts. Place 1 teaspoon mixture in each mound. Flatten slightly with moistened palm of hand.
Bake 9 to 12 minutes or until lightly browned or golden.
Yields about 2 1/2 dozen.
Preheat oven to 300\u00b0.
In a medium bowl, combine flour, soda and salt.
Mix well with a wire whisk and set aside.
In a large bowl, blend sugars well with an electric mixer set at medium speed.
Add the butter and cream cheese; mix to form a smooth paste.
Add the egg and lemon extract; beat at medium speed until light and soft.
Scrape down sides of bowl occasionally.
Add the flour mixture and Macadamia nuts.
Blend at low speed just until combined.
Do not overmix.
Preheat oven to 375\u00b0.
Cream the butter and add the sugars.
Beat in the vanilla extract and eggs.
Add dry ingredients; mix well.
Add in white chocolate chips and nuts.
Combine mixture until well blended.
Using a medium cookie scoop (or two tablespoonfuls batter) drop on ungreased baking sheet.
They are large, so you may need to flatten a little before baking.
Bake for 10 minutes.