This recipe for a White Chocolate Macadamia Cookie with Apricots is brought to you by my friend Tracy from San Diego, CA – she’s originally from Hawaii, thus the love for cookies with macadamia nuts at the holidays.
WHITE CHOCOLATE MACADAMIA COOKIE
2 ¼ cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
¾ cup sugar
¾ cup firmly packed light brown sugar
2 large eggs
1 tsp. vanilla
½ tsp. almond extract
1 cup white chocolate chips
1 cup chopped macadamia nuts (or walnuts)
1 cup chopped dried apricots
In a medium bowl whisk together the flour, baking soda, and salt; set aside
In a large bowl with an electric mixer on medium-high speed, beat the butter until creamy, about 2 minutes
Add sugars gradually, beating until light and fluffy, about 3 minutes
Stop once or twice to scrape down the sides of the bowl with a spatula
Add the eggs, one at a time then the vanilla and almond extracts, beating again until smooth
Scrape down the bowl again to make sure everything is well combined
Slowly stir in the flour mixture, beating on low speed just until incorporated
Stir in the remaining ingredients
Cover the bowl with plastic wrap and chill dough at least 2 hours
Preheat oven to 375F degrees
Line baking sheets with parchment paper or silicone liners
Drop chilled dough by heaping tablespoons (or with a medium cookie scoop) onto lined cookie sheets, at least 2 inches apart
Bake for about 10 – 12 minutes or just until the cookie tops and edges begin to turn light golden brown
Place baking sheet on wire rack to cool for about 5, minutes then transfer cookies to wire racks to cool completely
White Chocolate Macadamia Cookie: VIRTUAL COOKIE SWAP
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup 2 sticks butter, softened
- ¾ cup sugar
- ¾ cup firmly packed light brown sugar
- 2 large eggs
- 1 tsp. vanilla
- ½ tsp. almond extract
- 1 cup white chocolate chips
- 1 cup chopped macadamia nuts or walnuts
- 1 cup chopped dried apricots
Instructions
- In a medium bowl whisk together the flour, baking soda, and salt; set aside
- In a large bowl with an electric mixer on medium-high speed, beat the butter until creamy, about 2 minutes
- Add sugars gradually, beating until light and fluffy, about 3 minutes
- Stop once or twice to scrape down the sides of the bowl with a spatula
- Add the eggs, one at a time then the vanilla and almond extracts, beating again until smooth
- Scrape down the bowl again to make sure everything is well combined
- Slowly stir in the flour mixture, beating on low speed just until incorporated
- Stir in the remaining ingredients
- Cover the bowl with plastic wrap and chill dough at least 2 hours
- Preheat oven to 375F degrees
- Line baking sheets with parchment paper or silicone liners
- Drop chilled dough by heaping tablespoons (or with a medium cookie scoop) onto lined cookie sheets, at least 2 inches apart
- Bake for about 10 - 12 minutes or just until the cookie tops and edges begin to turn light golden brown
- Place baking sheet on wire rack to cool for about 5, minutes then transfer cookies to wire racks to cool completely
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