"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

White Chocolate, Cranberry and Macadamia Nut Cookies Recipe

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This recipe for White Chocolate, Cranberry and Macadamia Nut Cookies, by , is from The Nutmeg Big Brothers Big Sisters Friends and Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ginny Larkin
Added: Tuesday, December 19, 2006


3 cups all purpose flour
1 tsp. Baking Soda
tsp. Salt
1 cup (2 sticks) unsalted butter, room temp.
1 cup packed light brown sugar
cup sugar
2 large eggs
1 tbl. Vanilla
1 cup dried cranberries
1 cup white chocolate chips (about 8 ounces)
1 cup coarsely chopped roasted salted macadamia nuts (about 4 ounces)

Preheat oven to 350 degrees. Line 2 large rimmed cookie sheets with parchment paper.
Sift first 3 ingredients into medium bowl.
Using electric mixer, beat butter in 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 and nuts.
For large cookies, drop dough by heaping tablespoon onto prepared sheets. Spacing 2 inches apart. For small cookies, drop dough by level tablespoon onto cookie sheets placing 1 inches apart.
Bake cookies just until golden, about 18 minutes for large cookis and about 15 minutes for small cookies. Cool on sheets.
Do ahead: Can be made ahead. Store airtight at room temperature for 2 days (good luck in having them not eaten!) or freeze up to 2 weeks.
Makes 36 large or 72 small.




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