It’s 9 days until Christmas and I’m just like everyone else. Still trying to work and get everything prepared for the big day. So, do you still have baking to do? If so, starting today and each day this week I’m bringing you a favorite cookie recipe for Day 1 of Cookie Week 2019. My first recipe is a buttery, chewy cookie filled with deliciousness, Cherry White Chocolate Macadamia Cookies.
Cherry White Chocolate Macadamia Cookies
Using dried fruit and nuts in cookies make for one outstanding cookie. Baked until edges are lightly browned and the center is soft and chewy. It’s a family favorite way of baking cookies. Trust me these cookies should not be over baked.
Another heavenly taste in this cookie is the toasted macadamia nuts. This nut is already buttery in flavor yet roasting gives them even more. Either purchase them already toasted should your market carry them like mine or toast them yourself like you would pecans. Toasting the nuts is an option but I’m sure you’ll use more often than not.
Cherry White Chocolate Macadamia Cookies
During the holiday season, we get invitations to parties, work potlucks, or maybe carry on traditions of sharing sweet treats as gifts. These cookies make a perfect gift and are super easy to make. They can be made ahead of time and frozen if needed. No matter when and where you serve this cookie, enjoy the joy and happiness home baked goodies bring. Stay tuned for my Day 2 recipe tomorrow. Happy Baking!
Cherry White Chocolate Macadamia Cookies
Cherry White Chocolate Macadamia Cookies
2 cups unbleached all-purpose flour
1/2 t. baking powder
1/2 t. kosher salt
1 ½ sticks (3/4 cup) unsalted butter, melted and cooled slightly
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 t. pure vanilla extract
1 cup white chocolate chips
1 cup dried cherries, coarsely chopped
1 cup macadamia nuts, coarsely chopped
Heat oven to 325 degrees. Line cookie sheets with parchment paper and set aside.
Whisk together flour, baking powder, and salt and set aside. In bowl of stand mixer fitted with paddle attachment, beat butter and sugars for 1 to 2 minutes until smooth. Add in egg, egg yolk, and vanilla and beat until combined, scraping down sides of bowl as needed.
Reduce speed and slowly add in flour mixture, mixing until just combined. Stir in chocolate chips, cherries, and nuts.
Scoop 2 T. dough balls and place 2-inches apart onto prepared cookie sheets. Bake for 12 to 15 minutes until edges are brown yet middles are soft and puffy.
Cool on sheets for 10 minutes before removing to wire racks to cool completely.
Makes about 3 dozen cookies.
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