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Recipe Types: 1-Pan entree , 300 Kcal Breakfasts , 300 kcal Desserts , 500 Kcal Meals , 700 Kcal Meals , Antipasti , Beverage , Bread/Pizza , Breakfast , Desserts & Candy

White Chocolate Macadamia Nut Cookies

2021-04-30
  • Yield : 48
  • Servings : 48
  • Prep Time : 30m
  • Cook Time : 10m
  • Ready In : 50m
imd-daniel

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Nutritional Info

This information is per serving.

  • Calories

    120

  • Calories from Fat

    70

  • Total Fat

    8g

  • Saturated Fat

    3g

  • Trans Fat

    0g

  • Cholesterol

    10mg

  • Sodium

    45mg

  • Carbohydrates

    12g

  • Dietary Fiber

    0g

  • Sugar

    8g

  • Added Sugar

    5g

  • Protein

    1g

  • Serving Size:

    1 cookie

White Chocolate Macadamia Nut Cookies are increasing in popularity throughout the United States. Macadamia nuts are native to Hawaii and are more expensive than almonds, walnuts, and pecans.

White Chocolate Macadamia Nut Cookies are a nice alternative to traditional chocolate chip cookies.

Substitutions

  1. Substitute butter or margarine for the shortening. Cookies made with 100% butter have about 1.2 grams more saturated fat.
  2. Finely chopped bar white chocolate can be used instead of chips.

Cook’s Tip

  1. White chocolate chips come in a variety of sizes from mini to large. Reduce the amount of large chips if necessary.
  2. Real white chocolate is made with cocoa butter. Imitation white chocolate, like white morsels, is made from oil and sugar like high fructose corn syrup.
  3. Store cookies in an air tight container up to 2 weeks or freeze for up to 12 months.

Ingredients

  • 4 oz. (113 g) butter or margarine
  • 1/2 cup (96 g) vegetable shortening
  • 3/4 cup (150 g) packed brown sugar
  • 1/2 cup (100 g) sugar
  • 1 1/2 teaspoons (7.5 ml) vanilla extract
  • 1 large egg
  • 2 cups (250 g) all-purpose flour
  • 1 teaspoons (5 ml) baking soda
  • 1 1/2 cup (250 g) white chocolate chips
  • 1 cup (140 g) macadamia nuts, chopped

Method of Preparation

Step 1

Preheat oven to 350°F (175°C). Line 4 12x18 inch (30x45 cm) baking sheets with parchment paper or lightly coat with cooking spray.

Step 2

In a large mixing bowl cream butter, shortening and sugars using a hand or stand mixer on medium until creamy. Add egg and vanilla and beat until well combined.

Step 3

In a medium bowl, combine flour and baking soda using a fork, spoon or whisk. Add to butter mixture. Beat until no dry flour is visible. Mix or stir in nuts and white chocolate.

Step 4

Drop dough by heaping teaspoons onto prepared baking sheets about 2 inches (5cm) apart. Bake 8 to 10 minutes or until lightly browned. Remove from oven. Cookies will be soft. Cool on baking sheet 3 to 4 minutes before transferring cookies to wire racks to cool completely.

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