This year has been a big year for my family. Lots and lots to celebrate! My dad turned 60 and my parents will celebrate their 40th Anniversary in just a few weeks! We needed it…because 2015 was a pretty heavy year.
There has also been lots of really good things for Ean, Nora and myself. I promise an update in the next couple of weeks…giving said big news the poper post it deserves.
Anyways…back to my parents and cookies. My parents took a trip in February to Hawaii to start this crazy good year off right. My mom asked what I would like for them to bring back before they left on the trip. I told her ‘Macadamia Nuts.’ And so they brought me several bags of these glorious little nuts…and I finally put the first bag to good use.
I can honestly say that white chocolate macadamia nut cookies have always been some of my favorites. Many times the ones I have had were lacking in nuts because they are so expensive…but this recipe is full of them, balancing the sweet and salty so nicely.
Jen’s White Chocolate Macadamia Nut Cookies
2 1/4 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shortening
1/2 cup butter, softened
3/4 cup brown sugar
3/4 cup white sugar
2 eggs lightly beaten
1-2 teaspoons vanilla extract
1 – 12 oz bag white chocolate chips
6 oz chopped macadamia nuts
In a medium bowl, mix flour, soda and salt together and set aside. Combine shortening, sugars and vanilla; beat until creamy. Add beaten eggs and flour mixture, alternating between the two. Mix well. Stir in white chocolate chips and macadamia nuts. If you have time, chill the dough for an hour in the refrigerator, this will help the cookies from becoming too flat. You can skip this step and the cookies will still be wonderful! Roll into balls (I like to use a 1 tablespoon cookie scoop) and bake 10 minutes at 350 degrees. Do not overbake. Once they have set on the cookie shoot for 5-8 minutes, place on a cooling rack.