White Chocolate Macadamia Nut Cookies
白巧克力夏威夷豆餅乾
Ingredients (makes 14 8 to 9-cm cookies)
1/4 cup (50g 63ml) butter, softened
2 tablespoons + 2 teaspoons (40ml) packed light brown sugar
1 tablespoon + 1 teaspoon (20ml) white sugar
1/4 teaspoon vanilla extract
1/2 egg
1/2 cup + 2 tablespoons (156ml) all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup white chocolate chips
1/4 cup chopped macadamia nuts (about 12 nuts 約半包萬歲牌夏威夷果)
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg, then stir in the vanilla extract. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by 1 tablespoonfuls onto cookie sheets.
Bake for 10 minutes in the preheated oven, or until golden brown.
At room temperature, drop cookies will keep for three to five days in air-tight containers. Baked cookies should not be refrigerated.
If crisp cookies soften, recrisp them by baking at 300° F (149 degrees C) for five minutes, and cool completely on a wire rack.
References:
http://allrecipes.com/recipe/10025/white-chocolate-macadamia-nut-cookies-iii/
http://www.laurainthekitchen.com/recipes/white-chocolate-macadamia-nut-cookies/