WHITE CHOCOLATE -
MACADAMIA NUT COOKIES1/2 cup butter or
margarine, softened (4 oz.)
1/2 cup shortening
(4 oz.)
3/4 cup firmly
packed brown sugar (10 2/3 oz.)
1/2 cup sugar (4 oz.)
1 lg. egg
1 1/2 teaspoons
vanilla extract
2 cups all-purpose
flour
1 tsp. baking
soda
1/2 tsp. salt
1 (6-ounce) package
white chocolate-flavored baking bars, cut into chunks
1 (7-ounce) jar
macadamia nuts, coarsely chopped, and toasted until light golden
brown *
Beat butter and shortening at medium speed in electric mixer until soft and creamy; gradually add sugars, beating well. Add egg and vanilla; beat well. Combine flour, soda, and salt; gradually add to butter mixture, beating well. Stir in white chocolate chunks and nuts.
Drop dough by rounded teaspoons (or use a #18/10 dipper, rounded) 2 inches apart onto lightly greased cookie sheets, for cookies 2 to 2 1/2 inches in diameter. For larger 3 to 3 1/2 inch cookies, use a tablespoon (or use a # 48/8 dipper). If desired, form dough into balls before placing onto the cookie sheet. Flatten the cookies a little, using a piece of parchment or wax paper placed over each ball. Use the bottom of a glass to flatten the cookies. Alternate method: drop dough on sheet, flatten with a spatula or turner. Bake at 325 degrees (convection oven), 350 degrees (thermal oven) for 4 minutes then reverse sheets in the oven and bake an additional 4 minutes or until lightly browned. Use turner to remove to wire racks and let cool completely.
* Nuts can be placed on a metal sheet in the oven at 325 degrees convection or 350 degrees thermal. Bake for 4 minutes, then turn nuts. Continue the process, checking every few minutes until the nuts are golden brown. This task can also be done in a heavy skillet on top of the range. Stirring the nuts frequently.
MRS. EVIL'S NOTE: Using the teaspoon (or 18/10 dipper), single recipe yield is about 65 2 to 2 1/2 inch cookies; double recipe yield is about 160 2 to 2 1/2 inch cookies. A 5-quart Kitchen Aid mixer will hold a double recipe. Pan Ease or Pan Release are good products to grease the cookie sheets for the first batch of cookies. No need to grease sheet for subsequent batches. Small "Mr. Coffee" filters are a good size to use when storing the cookies.
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