It has been a while since the beautiful festive smell of Christmas cookies vanished from my kitchen. 🙂 I wanted this buttery cookie flavour back to accompany my morning coffee. I chose these simple but delicious macadamia nuts and white chocolate cookies, even though I have to admit that I was a bit skeptic about the white chocolate, because I’m not a real fan of white chocolate. At the end, I would prefer them even over the unbeatable chocolate chip cookies, which I made on the same day. 🙂 It has to be about the macadamia nuts, which give this cookie a completely new dimension. 🙂 Try it out!
- 150 g unsalted butter
- 200 g brown sugar
- 1 vanillabean, seeds scraped out
- 1 egg
- 225 g all-purpose flour, sifted
- ½ teaspoon baking powder, sifted
- ½ teaspoon salt
- ¼ teaspoon ground cinammon
- 250 g white chocolate, chopped
- 150 g macadamia nuts, chopped
Place butter, sugar, and vanilla in a bowl and beat with mixer for 8-10 minutes, or until combined, creamy and pale. Scrape the sides of the bowl and add the egg and beat until well combined.
Add flour, baking powder and salt which you combined and sifted. Mix on the low just until the dough forms. Fold through the copped chocolate and nuts.
Cover the bowl with the dough with plastic foil and leave it in the fridge for one hour.
Preheat the oven to 160°C.
Afterwards, roll two tablespoons of dough into a ball and flatten it gently. Place the formed cookie on a baking tray which you lined with baking paper, allowing enough room in between the cookies since they will spread.
Bake for 15 minutes. Allow to cool on trays before serving.
The recipe was adapted from Donna Hay.