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White Chocolate, Cranberry & Macadamia Nut Cookies Recipe

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This recipe for White Chocolate, Cranberry & Macadamia Nut Cookies, by , is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ginny Larkin


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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Personal Notes:
Personal Notes:
This is from Bon Appetit Dec. 2006 and is very yummy and good for Christmas with the red cranberries.




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