Prep 10 mins
Cook 40 mins
I got this recipe from the 30-day gourmet newsletter. I've already tried it and thought it was a great tasting cookie. They recommend real butter in this recipe but stated that half margarine and half butter flavored Crisco was an acceptable substitute. Macadamia nuts are expensive so I may try to substitute with another nut like English walnuts the next time I make this.
- 1 cup coarsely chopped macadamia nuts
- 1 cup coarsely chopped white almond bark
- 1 cup butter, softened
- 3⁄4 cup brown sugar
- 1⁄2 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 1⁄2 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- Cut the Macadamia nuts and almond bark into chunks with a sharp knife; set aside.
- In your mixer cream the butter with the sugars.
- Add the eggs one at a time.
- Add the vanilla.
- In a bowl mix the flour, baking soda and salt together.
- Add flour mixture to creamed mixture a little at a time until all is mixed.
- Preheat oven to 350 degrees.
- Use two racks of your oven; put one rack in the second from bottom and the other rack two slots above.
- Drop by tablespoons on a cookie sheet.
- Then put the cookie sheet on the lower shelf of the two and cook for 10 minutes.
- After 10 minutes move to the upper rack and cook from 1-3 minutes more.
- Set the time and let the cookies COOL for 2 minutes before you remove them from the cookie sheet to a cookie rack.
- Also, make sure the cookie sheet is cool before putting more cookie dough on it.
- If dough gets too warm put in refrigerator for a few minutes.
WAY TOO much flour! The cookies were soft, but not sweet. If I did this recipe again, it would definitely need major modifications.
Very, very good. Easy to make. My husband loves these kind of cookies and I have finally made them for him. The kids liked them too, not to mention myself.
Very Good flavor and easy to make. Soft Cookies