“Sweets for the sweet,” my mom used to say. We adjusted my mom's chocolate chip cookie recipe and created one of the most baked—and therefore most consumed!—deserts in our home. These cookies are too good to save for Christmas cookie swaps; they must be made and eaten all year long!
White Chocolate Macadamia Nut Cookies
Preparation Time: 20 mins. Yield: 3 dozen
½ c. shortening ½ c. butter 1 c. sugar ½ c. brown sugar 2 eggs 2 t. vanilla 2 c. flour 1 t. baking soda 1 t. salt 16 oz. white chocolate chips or 16 oz. white baking chocolate cut into small chunks ½ c. macadamia nuts
- Preheat the oven to 375 degrees.
- Cream shortening, sugar, eggs, vanilla, till fluffy.
- Stir in dry ingredients.
- Drop rounded spoonfuls on greased cookie sheet or baking stone.
- Bake at 375 for 10-12 mins. (On my stone, 12 mins. for the first batch and 10 mins. for each batch following.)
- Remove cookies from baking sheet and transfer to cooling racks covered with wax paper. (Wax paper helps the cookies stay chewy.)
NOTE: You may double the recipe, but use only 1 1/2 t. of salt for a double batch.