You may have noticed that there has been a bit of a baking embargo in my kitchen. Something about me trying to squeeze my body into a swimming suit (the cyclist parades around in spandex most of the time, so he is very much at home in a Speed-o).
Well, we just returned from Paradise. No more bathing suits until summer.
Get out your mixers and preheat your ovens!
White Chocolate Macadamia Nut Cookies
1 t baking soda
1 t salt
1 cup unsalted butter, softened
3/4 c granulated sugar
3/4 c brown sugar
1 t vanilla
2 c white chocolate chips
2 c lightly salted, roasted macadamia nuts (coarsely chopped)
Combine flour, soda and salt in a small bowl. In bowl of electric mixer, beat butter, sugars and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in chocolate and nuts. Chill dough thoroughly (about 4 hours). Preheat oven to 375. Drop dough by rounded tablespoonfuls onto ungreased baking sheets. Bake for 9-11 minutes, or until light golden brown. Cool on baking sheets for 2 minutes. Remove to wire rack to cool completely.
This recipe is for you, Luke, to help you use up the two suitcases worth of macadamia nuts that you brought home.