WHITE CHOCOLATE MACADAMIA NUT COOKIES III
I was served this cookie at a restaurant in Springfield, MO during a business conference. Went home and made up this recipe which has been a hit at any church gathering when I take them...better than the one I had at the conference.
Provided by Levee
Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut
Time 45m
Yield 48
Number Of Ingredients 11
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.
Nutrition Facts : Calories 121.7 calories, Carbohydrate 13 g, Cholesterol 18.7 mg, Fat 7.4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 3.6 g, Sodium 85.1 mg, Sugar 7.7 g
WHITE CHOCOLATE CHIP MACADAMIA NUT COOKIES
I got this recipe from a friend since I'm a big fan of white chocolate and I loved it! I'm not sure where she got it, but I thought it was good enough to post here for anyone who's looking for a good cookie recipe!
Provided by RecipeLove
Categories Dessert
Time 35m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In medium bowl combine flour, soda and salt. Mix well, set aside.
- In a large bowl with a mixer blend sugars at medium speed. Add butter and mix to until it forms a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until fully combined.
- Add the flour mixture, macadamia nuts and white chocolate chips, and blend on low speed until just combined. Do not overmix.
- Drop by rounded spoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes or until edges begin to brown. Move immediately to cooling rack.
WHITE CHOCOLATE MACADAMIA COOKIES
White baking chips and macadamia nuts are a fantastic duo in these buttery cookies. They are a nice change from the classic chocolate chip ones. -Cathy Lennon, Newport, Tennessee
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 70 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 38mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
WHITE CHOCOLATE CHIP MACADAMIA NUT ICE CREAM WITH VARIATIONS
Amazingly easy and delicious ice cream. I bought a really cheap electric ice cream freezer on clearance at Wal-Mart. You know the kind where you freeze the drum in the freezer, no salt or ice required and OH MY GOSH! We can't stop making ice cream. Only your imagination will limit you with this recipe.
Provided by GrammyTs
Categories Frozen Desserts
Time 5m
Yield 1 Quart, 8 serving(s)
Number Of Ingredients 5
Steps:
- Whisk together milk and pudding mix.
- Stir in sweetened milk.
- Freeze according to your machine directions adding nuts and chips at the appropriate time. (I add mine about 15 minutes into the freezing process.).
- Remove from machine and store in container in freezer.
- *Prep does not include freezing time.
- Variations:.
- Chocolate Fudge Pudding, almonds and chocolate chips.
- Butterscotch Pudding, chopped toasted pecans.
- Banana Creme Pudding with peanut butter and chocolate chips.
- Vanilla Pudding with anything! crushed cookies, candy, fresh fruit or berries -- you get the idea!
WHITE CHOCOLATE CHUNK-MACADAMIA NUT COOKIES
Steps:
- Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
- Combine the flour, baking soda, baking powder, and salt in a mixing bowl.
- Using a mixer, beat the butter in a large mixing bowl until fluffy, about 2 minutes. Add the brown sugar and mix together until smooth.
- Add the egg and vanilla. Stop to scrape down the sides of the bowl with a rubber spatula. Blend in the flour mixture in 3 stages and stir in the white chocolate and the nuts.
- Scoop out walnut-sized mounds of the cookie dough and place on the cookie sheet, leaving 2-inches between the mounds. Bake for 8 to 10 minutes, until the cookies are golden. Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks. Store in an airtight container at room temperature for up to a week. Freeze for longer storage.
MILK CHOCOLATE ICE CREAM WITH MACADAMIA NUTS (MACHINE REQ'D)
This is a classic made from a custard base and is the BEST ice cream that you will ever eat!! Cooling time is not included.
Provided by CountryLady
Categories Frozen Desserts
Time 30m
Yield 2-3 cups
Number Of Ingredients 8
Steps:
- Bring the cream& milk to a boil in a medium saucepan.
- Meanwhile, whisk together the egg yolks, sugar& salt.
- SLOWLY whisk the hot milk mixture into the egg yolks, then place the mixture into a clean saucepan over a low heat.
- Cook, stirring constantly, until the mixture reaches 176F or 80°C.
- Strain the mixture immediately into a bowl containing the chocolate& vanilla.
- Stir to melt the chocolate, then set the bowl over ice& stir until cool.
- Refrigerate overnight.
- Next day, freeze in an ice cream machine according to the manufacturer's instructions.
- Once it has thickened, stir in the nuts.
Nutrition Facts : Calories 1552.4, Fat 117.2, SaturatedFat 53.5, Cholesterol 673.3, Sodium 281.2, Carbohydrate 107.3, Fiber 6.7, Sugar 91.7, Protein 23.8
MACADAMIA NUT ICE CREAM
From Australia the Beautiful Cookbook. "Australians love ice cream. In fact, we boast one of the largest per capita consumption rates in the world. Although much of it is bought, there are still many people who prefer to make ice cream at home." Cook time doesn't include freeze time.
Provided by mersaydees
Categories Frozen Desserts
Time 30m
Yield 1 1/2 Pints
Number Of Ingredients 5
Steps:
- In a bowl, beat together the egg yolks and sugar until pale and fluffy. Over medium heat, combine the milk and half of the cream in a saucepan over medium heat, combine the milk and half of the cream and cook until bubbles form along the sides of the pan. Add a little of the hot milk mixture in with the yolk mixture, whisking well. Whisk the milk-yolk mixture into the saucepan and cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a wooden spoon, 5-8 minutes. Do not allow the mixture to boil. Remove from the heat and place the pan in a sink of ice water to cool, stirring frequently to prevent a skin from forming.
- In medium bowl, beat the remaining cream until soft peaks form. Fold the whipped cream into the cooled cream mixture. Stir in the macadamia nuts. Pour into an ice cream maker and freeze according to the manufacturer's directions.
- Serve immediately or freeze until ready to serve at a later time.
Nutrition Facts : Calories 2224, Fat 193.2, SaturatedFat 91.1, Cholesterol 1201.5, Sodium 488.3, Carbohydrate 93.8, Fiber 5.8, Sugar 70.7, Protein 42.3
WHITE CHOCOLATE CHIP MACADAMIA NUT SCONES
These are great to serve at a tea with the ladies. Very delicate, posh, rich and delicious. They're also beautiful on a tray.
Provided by Redneck Epicurean
Categories Scones
Time 22m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 425ºF. Spray cookie sheet with cooking spray.
- Stir together biscuit mix and sugar in large bowl. Cut in butter until crumbly. Stir in remaining ingredients.
- Pat dough into 10x7-inch rectangle on cookie sheet (if dough is sticky, dip fingers in the biscuit mix). Cut into 12 rectangles, but don't separate.
- Bake 12 to 14 minutes or until golden brown; carefully separate scones. Serve warm.
Nutrition Facts : Calories 296.7, Fat 18.7, SaturatedFat 8.1, Cholesterol 37.1, Sodium 367, Carbohydrate 29.3, Fiber 1, Sugar 15.7, Protein 3.9
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