White Chocolate Cranberry And Macadamia Nut Cookies Food

WHITE CHOCOLATE MACADAMIA CRANBERRY DREAMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine flour, baking soda and salt; set aside. Cream together white sugar, light brown sugar and butter (do not use shortening). Stir in slightly beaten eggs and vanilla.
• Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries.
• Drop dough on an ungreased cookie sheet by small scoop or rounded teaspoon. Bake in preheated oven until cookies are just set, about 10 minutes. Remove from oven and let cool. Cookies will sink slightly.
• Variations: To make chocolate cookies, omit 1/2 cup flour and replace with 1/2 cup cocoa. To make refrigerator cookies: Roll dough into 2 rolls, wrap with plastic wrap and chill or freeze. (If you freeze the dough, thaw for at least 1/2 hour before cutting). Slice 1-inch slices; cut into 4 and place on baking sheet point up. For fancier cookies: Drizzle melted white chocolate on chocolate cookies and melted dark chocolate on the white cookie. Enjoy!

WHITE CHOCOLATE, CRANBERRY, AND MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts.
• For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 21/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart.
• Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets. Do ahead Can be made ahead. Store airtight at room temperature up to 2 days or freeze up to 2 weeks.

WHITE CHOCOLATE CRANBERRY MACADAMIA COOKIES

Steps:

• Sift the flour, baking soda and salt together in a medium mixing bowl. Set aside.
• Preheat oven to 350 degrees. Cream together white sugar, brown sugar and softened butter. Add eggs and vanilla.
• Add flour mixture until just mixed. Stir in dried cranberries, white chocolate chips, and macadamia nuts.
• Drop cookies by rounded tablespoons on an ungreased baking sheet. Bake for 10-12 minutes or until just set. Allow to cool and transfer to a wire rack.

WHITE CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
• With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.

"SUBWAY" WHITE CHOCOLATE MACADAMIA NUT COOKIES

Steps:

• •Make sure the oven keeps the right temperature. The cookies may need a minute or two more or less than stated.
• •Preheat oven to 350 degrees F.
• •Line baking sheets with parchment paper (no need to grease).
• •Measure flour, baking soda and salt in a large bowl and blend together. Set aside.
• •In a large mixing bowl, preferably a heavy-duty mixer, and using the paddle or beater attachment, beat butter until creamy.
• •Add brown sugar and beat again. Scrape down the bowl and add the granualted sugar. Beat until fluffy.
• •Add eggs one at a time, beating after each addition.
• •Add vanilla, beat and scrape again.
• •On low speed, add flour mixture 2 cups at a time, and mix well.
• •Mix in white chocolate and macadamia nuts. Mix only until blended.
• •Using a cookie scoop, place dough on prepared baking sheets, spacing evenly to allow for spreading.
• •Bake at 350 degrees for 10-12 minutes or until lightly browned. Do NOT over bake these cookies. They continue to bake for a few minutes after they are removed from the oven.
• •Transfer to cooling racks. Store in air tight container or plastic bag to stay soft and moist.
• •Makes 48 warm and gooey cookies.

WHITE CHOCOLATE, CRANBERRY AND MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 350°F
• Line 2 large rimmed baking sheets with parchment paper.
• Sift first 3 ingredients into medium bowl.
• Using electric mixer, beat butter in large bowl until fluffy.
• Add both sugars and beat until blended.
• Beat in eggs, 1 at a time, then vanilla.
• Add dry ingredients and beat just until blended.
• Using spatula, stir in cranberries, white chocolate chips, and nuts.
• For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 21/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart.
• Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies.
• Cool on sheets.
• Do ahead - Can be made ahead.
• Store airtight at room temperature up to 2 days or freeze up to 2 weeks.

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.

MACADAMIA & CRANBERRY AMERICAN COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Melt 170g of the chocolate, then allow to cool. Beat in the butter, eggs, sugars and vanilla, preferably with an electric hand whisk, until creamy. Stir in the flour, baking powder, cinnamon and cranberries with two-thirds of the remaining chocolate and macadamias, to make a stiff dough.
• Using a tablespoon measure or a small ice-cream scoop, drop small mounds onto a large baking dish, spacing them well apart, then poke in the reserved chocolate, nuts and berries. Bake in batches for 12 mins until pale golden, leave to harden for 1-2 mins, then cool on a wire rack.
• To freeze, open-freeze the raw cookie dough scoops on baking trays; when solid, pack them into a freezer container, interleaving the layers with baking parchment. Use within 3 months. Bake from frozen for 15-20 mins.