White Chocolate Chip Macadamia Nut Scones Food

WHITE CHOCOLATE CHIP MACADAMIA NUT SCONES

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.

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 CHIP MACADAMIA NUT COOKIES

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 NUT MUFFINS

Steps:

• With the rack in the center of the oven, preheat oven to 400 degrees. Lightly butter twelve 3-1/2 inch muffin cups, or line with paper liners.
• In a large bowl, combine the flour, brown sugar, baking powder and salt.
• In another bowl, whisk together the milk, butter vanilla, and egg.
• Make a well in the center of the dry ingredients. Gradually stir in the liquid ingredients just until combined. Do not overstir.
• Stir in the white chocolate chips, nuts and coconut.
• Spoon batter into prepared muffin cups, filling to the top.
• Bake in preheated oven about 20 minutes or until muffins are a very light brown and a cake tester inserted in the center comes out clean.
• Cool muffins in pan on wire rack 5 minutes. Remove muffins from the pan and eat while warm or serve cooled to room temperature on rack.
• Store in an airtight container up to 2 days or freeze up to 1 month.

WHITE CHOCOLATE CHIP AND MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 350.
• Cream butter and sugars until fluffy.
• Add eggs and vanilla and beat well.
• Blend in flour, baking soda and salt.
• Stir in white chocolate chips and macadamia pieces.
• Drop by teasponfuls onto ungreased baking pans.
• Bake for 10-12 minutes.