"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

White Chocolate Macadamia Jumbos Recipe

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This recipe for White Chocolate Macadamia Jumbos, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alex and Mary Catherine Stofan
Added: Saturday, October 11, 2008


2 1/2 c. flour
3/4 c. butter or margarine, softened
3/4 c. sugar
1/2 c. packed dark brown sugar
3 T. corn syrup
2 t. vanilla extract
1 t. baking soda
1 t. salt
2 lg. eggs
12 oz. white chocolate, Swiss confectionery bar, or white baking bar, coarsely chopped
6 1/2 oz. macadamia nuts, chopped
1 1/2 c. dried tart cherries

Preheat oven to 325. In large bowl, beat flour, butter, sugars, corn syrup, vanilla, baking soda, salt and eggs with mixer at medium speed until blended. Spoon in white chocolate, nuts and cherries. Drop mixture by slightly rounded 1/4 cup, 3 inches apart, onto ungreased large cookie sheet. Bake cookies 15-17 minutes or until lightly browned. Transfer to wire rack to cool. Store in tightly covered container at room temperature up to 3 days, or in freezer up to 3 months.




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