This recipe comes from my Mom, Linda. She’s been baking for decades, so she’s tried hundreds and hundreds of desserts in her lifetime. She says these cookies are one of her all-time favorites, so I had to share.
We made these the last time I was home in Pennsylvania for her church bake sale. I tasted one fresh out of the oven before she had a chance to wrap them in cellophane and tie a bow around them, and they are definitely as good as promised!
If you’re a white chocolate fan, as my mom is, you’ll go, well, nuts. Even if white chocolate isn’t your favorite chocolate, you’ll still love these. They’re buttery, crispy, with hunks of dense macadamia nuts and creamy white chocolate. Make them for your next bake sale, or just for yourself. Thanks for the recipe, Mom!
White Chocolate Macadamia Nut Cookies
½ c. unsalted butter, softened
¾ c. packed light brown sugar
½ c. granulated sugar
½ c. shortening
1 ½ tsp vanilla
2 c. flour
1 tsp. baking soda
½ tsp. salt
1 ½ c. white chocolate chips
7 oz macadamia nuts, chopped
Preheat oven to 350 degrees.
Toast nuts on a cookie sheet while oven preheats. Note from Mom: Keep an eye on them—you’ll be able to smell them when they’re done, and let them cool a little before adding them to the cookie dough.
Beat butter and shortening with a stand or hand-held mixer until soft and creamy. Gradually add the sugars and beat well.
Add egg and vanilla and beat well.
Sift together flour, soda, and salt; gradually add to butter mix beating well after each addition. Stir in chips and nuts. My Mom is a big fan of chilling cookie dough for about 20-30 minutes before scooping. I highly recommend this—it keeps the butter cold.
Once chilled, drop by rounded tablespoon onto ungreased cookie sheet. (Note: my Mom used a cookie scoop, which worked wonders!) Flatten each ball of dough slightly with the palm of your hand. Bake for 15 minutes. Let rest about 2 minutes on the cookie sheet before removing to a wire rack.