White Chocolate Macademia Nut Cookies

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White Chocolate Macademia Nut Cookies Ingredients

1/2 c (1 stick) butter, room	2 c Flour
1/2 c Solid vegetable shortening	1 ts Baking powder
1 c Packed dark brown sugar	1 ts Baking soda
1 c Granulated sugar	1 ts Salt
1 Eggs, lightly beaten	2 c Quick-cooking oats
2 tb Milk	12 oz White chocolate morsels (or
2 ts Vanilla	1 c Coarsely chopped macademia

Instructions for White Chocolate Macademia Nut Cookies

This is an adaptation of a recipe in the Silver Palate Good Times Cookbook by Julee Rosso & Sheila Lukins (Recipe called for chocolate chips and walnuts rather than the white chocolate and macademia nuts.) Cream butter, shorten, and both sugars until light and fluffy. Add the eggs, milk, and vanilla and beat until blended. Sift the flour, baking powder, baking soda, and salt together and add to the butter mixture. (I use my big Kitchen Aid mixer, and just sprinkle everything in slowly.) Stir just until blended. Stir in the oats, chocolate and nuts. Refrigerate for 1 hour. (I usually skip this step, and the cookies turn out fine.) Preheat oven to 350 degrees. Place teaspoons of dough 2 inches apart on greased cookie sheets. Bake until the edges are slightly browned, but the cookies are still very light colored, about 10 minutes. Remove from oven and let cool on the sheets for 5 minutes. Remove to wire racks to cool completely. Posted to EAT-L Digest 02 Feb 97 by Bodle on Feb 3, 1997.

Main Ingredient: CookiesCuisine: Uncategorized