I hope everyone had a great Thanksgiving! We had a great stress-free Thanksgiving with just the three of us. It’s hard to believe that in just a few days it will be December. We are putting our tree up tonight and we have already finished shopping for Russell’s side of the family--hooray for being ahead this year! Now we just need to take our family picture for Christmas cards and we will really be in great shape :)
With December quickly approaching, I’m sure you will begin receiving invitations to Christmas parties, cookie swaps, and dirty santa exchanges. I already have two cookie swaps on my calendar. In preparation for the cookie swaps, I have made a couple batches of cookies and frozen them. This will make baking a few dozen cookies much easier as the cookie swap dates approach.
While I generally do not like nuts in my baked goods, the macadamia nuts in these cookies are an exception. White chocolate and macadamia nuts are perfect for each other. The flavor they create together is irresistible. These cookies would be great to bring to a cookie swap! *
Also, this past Friday, Meghan from The Tasty Fork featured me for her follow Friday feature. You should check it out if you get a chance!
Also, this past Friday, Meghan from The Tasty Fork featured me for her follow Friday feature. You should check it out if you get a chance!
*If you do decide to bring these to a cookie swap, please check with your host since these cookies contain nuts. Some prefer that you bring cookies without nuts and others just request that you label them properly. :)
White Chocolate Macadamia Nut Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup shortening
- 1 cup packed light brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup white chocolate chips
- 3 1/2 ounces (about 1/2 cup) macadamia nuts, coarsely chopped
Directions:
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silpat.
In a small bowl, combine flour, baking soda, and salt, set aside. In a large bowl, beat butter, shortening, sugars, vanilla, and egg until light and fluffy.
Slowly mix in flour mixture. Stir in white chocolate chips and nuts.
Drop dough by tablespoonfuls on prepared baking sheet, at least 2 inches apart. Bake for approximately 11-13 minutes or until light brown. Remove from oven and allow cookies to sit on baking sheet for 1-2 minutes. Remove cookies and cool completely on wire rack.
Sign-up to receive e-mail updates from Southern Pink Lemonade