Macadamia Raspberry White Chocolate Cookies Food

MACADAMIA-RASPBERRY COOKIES WITH WHITE CHOCOLATE CHIPS

Steps:

• Preheat oven to 350*F (175*C).
• In small bowl combine flour, baking soda and salt.
• Set aside In mixing bowl, cream butter and sugars until light and fluffy.
• Add egg and beat well.
• Add the vanilla and raspberry jam, mixing well.
• Stir in the flour until just mixed.
• Stir in nuts and chips.
• Drop by tablespoonfuls onto lightly greased baking sheets, about 2-inches apart.
• Bake for 8 to 10 minutes.
• Do not over bake.
• Transfer to wire racks to cool.
• Store in airtight container.

MACADAMIA RASPBERRY WHITE CHOCOLATE COOKIES RECIPE

Steps:

• Using an electric mixer, mix together granulated sugar, brown sugar, and butter in slow speed.
• When the mixture is fully combined, add egg and continue to mix.
• Add vanilla extract and raspberry jam and continue mixing.
• Sift flour and baking soda into the mixture.
• Mix completely to form cookie batter.
• Add the white chocolate chips and macadamia nuts then fold together until well-combined.
• Form dough into balls using an ice cream scoop and place onto baking tray lined with parchment paper.
• Bake for 8 to 10 minutes at 350 degrees F. Cool and serve.

WARM CHEWY MACADAMIA WHITE CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
• In a food processor, mix the flour, brown sugar, sugar, baking soda and salt. Add the butter and pulse until coarse crumbs form. Add the vanilla and eggs and continue processing until creamy. Add the white chocolate and macadamia nuts.
• Using a spoon or small ice cream scoop (about 1 1/2 tablespoons), place balls of dough on the prepared baking sheets, about 3 inches apart to allow for spreading.
• Bake until light brown with set edges but still soft in the center, about 18 minutes, rotating the pans halfway through. Do NOT over bake these cookies.
• Cool on the baking sheets about 5 minutes and then transfer to cooling racks to cool completely. Store in airtight container or plastic bag to stay soft and moist.

MACADAMIA/RASPBERRY/WHITE CHOCOLATE COOKIE

Steps:

• Cream butter and sugars. Add egg and beat in. Add vanilla and raspberry jam. Mix well. Mix together flour and baking soda. Gradually add flour mixture to batter. Stir in nuts and chips. Drop by rounded teaspoonfuls onto lightly greased cookie sheets, about 2 inches apart. Bake at 350℉ (180℃) for 8 to 10 minutes. Don't overbake. Cool on racks.

WHITE CHOCOLATE MACADAMIA NUT COOKIES IV

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• 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 cookie sheet, about 2 inches apart.
• Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.

MACADAMIA RASPBERRY WHITE CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream butter and sugars. Add egg and beat in. Add vanilla and raspberry jam. Mix well.
• Mix together flour and baking soda. Gradually add flour mixture to batter. Stir in nuts and chips.
• Drop by rounded teaspoonfuls onto lightly greased cookie sheets, about 2 inches apart. Bake for 8 - 10 minutes. Don't overbake. Cool on racks.

WHITE CHOCOLATE-RASPBERRY COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with aluminum foil.
• Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until creamy. Beat in egg, heavy cream, and vanilla extract. Beat in cornstarch, baking soda, and salt. Add flour little by little until completely blended. Stir in white chocolate chips; fold in macadamia nuts and raspberries.
• Drop dough by rounded tablespoons onto the prepared baking sheets.
• Bake in the preheated oven until edges are golden, 12 to 13 minutes. Remove from the oven and transfer to a wire rack to cool.

WHITE CHOCOLATE MACADAMIA COOKIES

Steps:

• Preheat oven to 375°.
• 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.

WHITE CHOCOLATE MACADAMIA COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips., Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3-4 minutes.

WHITE CHOCOLATE MACADAMIA NUT COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 minutes in the preheated oven, or until golden brown.

WHITE CHOCOLATE/COCONUT/MACADAMIA COOKIES

Steps:

• Heat oven to 375.
• In small bowl,mix the flour,baking powder& soda& salt.
• In large bowl,combine the butter,sugars& vanilla extract.
• Beat at high speed,scraping the bowl often,beat mixture until creamy (1-2 minutes).
• Add in the egg,beat until well mixed (1 to 2 minutes).
• Reduce the speed to low,gradually adding in flour mixture.
• Beat well after each addition (1 to 2 minutes).
• With your hands,stir in the white chips,coconut& nuts.
• By rounded TB,drop the dough onto nongreased cookie sheets.
• Bake for 8-11 minutes or until edges are slightly browned.
• Let cookies cool for 2 minutes before removing to cool on rack.

MACADAMIA RASPBERRY WHITE CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream butter and sugars. Add egg and beat in. Add vanilla and raspberry jam. Mix well.
• Mix together flour and baking soda. Gradually add flour mixture to batter. Stir in nuts and chips.
• Drop by rounded teaspoonfuls onto lightly greased cookie sheets, about 2 inches apart. Bake for 8 - 10 minutes. Don't overbake. Cool on racks.