Thursday, September 25, 2014


I created these a month ago, and now I can't stop making them! It's a beautiful marriage of a snicker-doodle cookie with Macadamia nuts and white chocolate! They are so delicious you'll get asked for the recipe.

Tip: You can replace the macadamia with almond slivers if needed. Also, you can add a little extra flour for thicker dough. The thicker the dough the bigger the cookie - they wont be flat. The secret ingredient is the almond extract. Without it, they just aren't the same.

  • 1 1/2 cups sugar
  • 1/2 cup butter or margarine, softened
  • 1 tsp vanilla 
  • 1 tsp almond extract 
  • 2 eggs
  • 2 3/4 cups all-purpose flour
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/4 tsp salt 
  • 2 cups Ghirardelli white chocolate chips 
  • 1 cup Macadamia nuts 
  • 2 Tbsp sugar
  • 2 tsp ground cinnamon 
Heat oven to 400°F. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla, almond extract and eggs until well blended. On low speed, beat in flour, cream of tartar, baking soda and salt until well combined, scraping bowl occasionally. Stir in white chocolate chips and nuts. 
In small bowl, mix 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls; roll in sugar-cinnamon mixture and place 2 inches apart on ungreased cookie sheets.

Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.

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