Cranberry, White Chocolate, and Macadamia Nut Cookies
Cranberry, White Chocolate, and Macadamia Nut Cookies
The combination of cranberry and white chocolate feels very Christmas-y to me but you could make these cookies any time of year! In order to make sure they’re soft, you need to make sure you chill them and are careful in baking them for the right amount of time.
These were part of my Christmas cookie plate this year and added a nice contrast to the many shortbread I made.
INGREDIENTS
3/4 cup unsalted butter, room temperature
1/4 cup granulated sugar
3/4 cup brown sugar
1 egg
2 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3/4 cup white chocolate chips
3/4 cup dried cranberries
3/4 cup chopped macadamia nuts
YIELD
20 cookies
TIME
Prep - 20 minutes
Chill - 2 hours +
Bake - 8 minutes
TOOLSr
2 bowls, large and medium
Stand or hand mixer
Baking sheets and cooling racks
DIRECTIONS
In a large bowl using a stand or hand mixer, beat butter for 1 minute until smooth and creamy. Add both sugars and beat on medium speed for 3 minutes. Add in egg and vanilla and beat until smooth.
In a separate bowl, whisk together flour, cornstarch, baking soda, and salt until combined. In parts, add to the wet mixture and beat on low or mix by hand. Add chocolate chips, cranberries, and nuts and evenly distribute.
Shape dough into a flat disc, wrap, and chill in the refrigerator for at least 2 hours.
Preheat oven to 350 degrees F. Remove the dough from the fridge and allow to sit at room temperature for 10 minutes until you can shape into balls. Line two baking sheets with parchment paper or silicone baking mats.
Roll the dough into balls, about the size of 1 1/2 tbsp. Flatten on the cookie sheet. The dough will be a bit crumbly, but will come together if you use your hands to roll into balls.
Bake for 8-10 minutes until slightly golden around the edges. These cookies are best when soft, so be careful to not over bake! They will look soft when you take them out, but let them cool for 5 minutes on the sheet before transferring to the cookie sheet.
Recipe adapted from Sally’s Baking Addiction.
