Macadamia Raspberry Cookies With White Chocolate Chips Recipes

WHITE CHOCOLATE-RASPBERRY COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with aluminum foil.
• Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until creamy. Beat in egg, heavy cream, and vanilla extract. Beat in cornstarch, baking soda, and salt. Add flour little by little until completely blended. Stir in white chocolate chips; fold in macadamia nuts and raspberries.
• Drop dough by rounded tablespoons onto the prepared baking sheets.
• Bake in the preheated oven until edges are golden, 12 to 13 minutes. Remove from the oven and transfer to a wire rack to cool.

WHITE CHOCOLATE MACADAMIA NUT COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 minutes in the preheated oven, or until golden brown.

WHITE CHOCOLATE MACADAMIA COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips., Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3-4 minutes.

MACADAMIA-RASPBERRY COOKIES WITH WHITE CHOCOLATE CHIPS

Steps:

• Preheat oven to 350*F (175*C).
• In small bowl combine flour, baking soda and salt.
• Set aside In mixing bowl, cream butter and sugars until light and fluffy.
• Add egg and beat well.
• Add the vanilla and raspberry jam, mixing well.
• Stir in the flour until just mixed.
• Stir in nuts and chips.
• Drop by tablespoonfuls onto lightly greased baking sheets, about 2-inches apart.
• Bake for 8 to 10 minutes.
• Do not over bake.
• Transfer to wire racks to cool.
• Store in airtight container.

MACADAMIA WHITE CHOCOLATE CHIP COOKIES

Steps:

• Cream butter and sugars until fluffy. Add eggs and vanilla; beat well.
• Mix together flour, baking soda, and salt. Add to creamed mixture. Beat well. Stir in macadamia nuts and white chocolate chips.
• Chill for 1-2 hours. Preheat oven to 350°F Shape cookies into 1 inch balls. Place on cookie sheet, bake for about 8 minutes or until lightly brown on top. Cool on cookie sheets for 1 minute. Remove from cookie sheets to wire rack. Cool and serve! Or heat warm!

MACADAMIA RASPBERRY WHITE CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream butter and sugars. Add egg and beat in. Add vanilla and raspberry jam. Mix well.
• Mix together flour and baking soda. Gradually add flour mixture to batter. Stir in nuts and chips.
• Drop by rounded teaspoonfuls onto lightly greased cookie sheets, about 2 inches apart. Bake for 8 - 10 minutes. Don't overbake. Cool on racks.