January 14, 2011

White Chocolate, Cranberry, Macadamia Nut Cookies

So, the holidays have come and gone.  I did some holiday baking but sadly didn't have time to post them.  Now that the holidays are over, I'm going to play catch up.  I know these cookies are festive for Christmas but I think they would be yummy anytime of the year.  I love dried cranberries; it's a nice tartness to compliment the sweet white chocolate and then the salty macadamia nuts, oh my!  It's a combination made in heaven!

I had a ton of these cookies!  It makes 36 large or 72 small cookies.  I had plenty to share with our new neighbors, take some to work, and share some with family.  They were a huge hit!  I'm beginning to get a reputation in the neighborhood as the baker!  That is a reputation I can be proud of.  :)

I decreased the amount of white sugar in the cookies to about 1/2 a cup.

White Chocolate, Cranberry, Macadamia Nut Cookies

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

Preheat oven to 350 degrees.  Line 2 large rimmed baking sheets with parchment paper.  Sift first 3 ingredients into a medium bowl.  Using electric mixer, beat butter in a large bowl until fluffy.  Add both sugars and beat until blended.  Beat in eggs, one at a time, then vanilla.  Add dry ingredients and beat just until blended.  Using spatula, stir in cranberries, white chocolate chips, and nuts.

For large cookies, drop by heaping tablespoonfuls onto prepared sheets, spacing 2 1/2 inches apart.  For smaller cookies, drop dough by level tablespoonfuls onto sheets, spacing 1 1/2 inches apart.

Bake cookies just until golden, about 18 minutes for large and 15 minutes for small cookies.  Cool on sheets.

Hat Tip - Epicurious.com

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