There’s a new kid on the block. No, I’m not talking about a new pop singer or baseball pitcher or tennis star. I’m talking about macadamia nuts.
O.K. I admit it–I’m probably a latecomer to this party. You know, the one that shows up just as everyone else is leaving and wonders why the dip is all dried out and the ice in the bucket all melted, the one that wants to crank the music up and start dancing just as the host comes out with his pajamas on and a toothbrush in his mouth and wonders what all the racket is. Yeah–I’m that guy when it comes to macadamia nuts: way late to the party.
But for me, walnuts and pecans were the only nuts you ever baked with: pecans with chocolate, walnuts with bananas, and flip a coin for any other recipe. And almonds? Oh, how radical! Hazelnuts? Revolutionary in the extreme! Macadamia nuts? Macadamia nuts? What’s that?
O.K. Maybe I’m exaggerating just a tad. But they are a new discovery for me, and a wonderful one at that. And part of this new discovery is that they are the perfect complement for white chocolate. In fact, I think macadamia nuts and white chocolate are secretly married and just aren’t telling anyone about it.
So grab yourself a bag of these newfangled nuts and throw them together with some white chocolate chips and this kick-butt cookie dough and bake you up a batch of these White Chocolate Macadamia Nut Cookies. You’ll be glad you did. And if you’ve been enjoying these “newcomer” nuts your whole lifetime–well, send me a dose of your pity. I really should get out more–and try harder to get to the party on time.
White Chocolate Macadamia Nut Cookies
6 Tablespoons all-purpose flour
1/4 teaspoon baking soda
pinch of salt
2 Tablespoons unsalted butter, room temperature
2 Tablespoons brown sugar
2 Tablespoons granulated sugar
1 egg yolk
1/2 teaspoon vanilla extract
2 Tablespoons white chocolate chips
2 Tablespoons chopped Macadamia nuts
In a small mixing bowl, combine the flour, baking soda, and salt. In another mixing bowl, add the butter and both sugars. Beat these ingredients together until light and fluffy. Add the egg yolk and vanilla and beat into the butter mixture. Slowly add the dry ingredients to the dough and mix until just combined, careful not to over mix. Fold in the white chocolate chips and chopped Macadamia nuts. Cover and refrigerate the dough for 30 minutes or overnight.
When ready to bake the cookies, preheat the oven to 325 degrees. Roll tablespoon-size balls of dough and place on an ungreased cookie sheet. Bake for 8-10 minutes or until the edges start to turn golden brown. Remove the cookies from the oven and let them cool on the cookie sheet for 5 minutes before removing to a wire rack to cool completely.
Makes 6 cookies.
{Adapted from Sally’s Baking Addiction}
Click below to listen to or read Serial #23 of “Angels Unawares”.
Angels Unawares, Serial #23, audio © Jeffrey Anderson
Angels Unawares, Serial #23, text © Jeffrey Anderson
Enjoy!
Reading and Recipes 