White Chocolate Macadamia Cranberry Dreams Food

WHITE CHOCOLATE MACADAMIA COOKIES

White Chocolate Macadamia Cookies image

Provided by Ree Drummond : Food Network

Time 45m

Yield 12 cookies

Number Of Ingredients 13

Ingredients

2 sticks (1 cup) salted butter
3/4 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/4 cups macadamia nuts, roughly chopped
10 ounces good-quality white chocolate, roughly chopped
1/3 cup good-quality white chocolate chunks
2 tablespoons roughly chopped macadamia nuts
Sea salt, for sprinkling

Steps:

For the cookies: Melt 1 1/2 sticks (12 tablespoons) of the butter in a small skillet over medium heat. Cook, swirling the skillet, until the butter is golden brown. Set aside to cool.
Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
In the bowl of an electric mixer, cream together the brown sugar, granulated sugar and remaining 1/2 stick (4 tablespoons) butter. Drizzle in the cooled brown butter. Mix in the eggs one at a time. Add the vanilla extract.
In a separate small bowl, stir together the flour, baking soda and salt. Add half of the flour mixture to the butter and sugar mixture and mix until incorporated. Add the remaining flour mixture and mix well. Add the nuts and white chocolate and mix until incorporated. Drop large scoops of dough onto the prepared baking sheets using a 2 1/4-inch ice cream scoop.
For the topping: Top the cookies with a few chocolate chunks and chopped nuts. Bake until the edges start to brown, about 14 minutes. Sprinkle the tops with a small amount of sea salt. Let cool on the baking sheets.

WHITE CHOCOLATE, CRANBERRY, AND MACADAMIA NUT COOKIES

White Chocolate, Cranberry, and Macadamia Nut Cookies image

Provided by Tyler Florence

Categories Cookies Mixer Berry Chocolate Fruit Nut Dessert Bake Christmas Thanksgiving Kid-Friendly Cranberry Macadamia Nut Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates

Yield Makes 36 (large) or 72 (small) cookies

Number Of Ingredients 11

Ingredients

3 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
3/4 cup sugar
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups dried cranberries (about 6 ounces)
1 1/2 cups white chocolate chips (about 8 1/2 ounces)
1 cup coarsely chopped roasted salted macadamia nuts (about 4 1/2 ounces)

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.

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