The white chocolate nut cookie recipe combines two of the most popular ingredients in modern cookie making; macadamia nuts and white chocolate!
1 stick (1/2 cup) salted butter, softened
1/2 cup shortening
1.2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
6 squares (1 ounce each) white baking chocolate, coarsely chopped
1/2 cup coarsely chopped macadamia nuts, toasted
Additional granulated sugar for rolling
Step 1: In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt; set aside.
Step 2: In a large bowl, cream together the butter, shortening, and sugars, with an electric mixer set on medium-high speed for 30 seconds.
Step 3: Gradually add the flour mixture to the creamed mixture.
Step 4: Stir in the white chocolate and nuts.
Step 5: Refrigerate for 1 hour.
Step 6: After 1 hour remove dough from refrigerator and preheat oven to 400 degrees F.
Step 7: Roll dough into 1-inch balls.
Step 8: Dip each ball halfway in water, then in granulated sugar.
Step 9: Place each ball sugar side up 2 inches part on ungreased cookie sheets; flatten slightly.
Step 10: Bake for 8-10 minutes or until golden brown. Immediately transfer cookies to a cooling surface.
Makes 60 cookies.
For more information on baking procedures and hardware used in this recipe see our Baking Tips section.
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