Archive for March 16th, 2012

macadamia nut white chocolate cookies (adapted from epicurious)

yield: Makes 36 (large) or 72 (small) cookies

    1. 3 cups all purpose flour
    2. 1 teaspoon baking soda
    3. 3/4 teaspoon salt
    4. 1 cup (2 sticks) unsalted butter, room temperature
    5. 1 cup (packed) golden brown sugar
    6. 3/4 cup sugar
    7. 2 large eggs
    8. 1 tablespoon vanilla extract
    9. 1 1/2 cups dried cranberries (about 6 ounces)
    10. 1 1/2 cups white chocolate chips (about 8 1/2 ounces)
    11. 1 cup coarsely chopped roasted salted macadamia nuts (about 4 1/2 ounces)

    Preheat oven to 350°F on convection bake. 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.

Make 3 logs in wax paper, put in freezer for 15 minutes. slice into 3/4” slices with serrated knife.Bake cookies until just golden, about 17 minutes for large cookies and about 12 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.

trick to deal with dough

wrap in a log in waxpaper

make into log

place in freezer for 10 minutes

cut into 3/4″ slices with serrated knife





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