Cashew-Macadamia Butter Cookies
Source of Recipe
Nic's Baking Sheet Blog
List of Ingredients
1 cup (2 sticks) butter, softened
1 cup brown sugar
1 cup white sugar
1 cup Cashew-Macadamia Butter
2 eggs
2-1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1-1/2 teaspoons salt (both types of butter I used were unsalted)
1 heaping cup white chocolate chips/chunks
1 cup dried cranberries Recipe
Preheat oven to 375 F.
Sift together flour, baking soda, baking powder and salt.
In a separate bowl, using an electric mixer, cream butter until fluffy. Add sugars and cashew butter and beat until well combined.
Add eggs one at a time and beat until well incorporated.
Stir in flour mixture by hand, then add white chocolate and cranberries.
Drop by tablespoonfulls (and flatten them somewhat) onto a parchment lined baking sheet and bake for about 12 minutes, until cookies just begin to brown at edges.
Laurel's Note: I also added 1 cup chopped macadamia nuts to the batter and chilled the batter for at least one hour before baking.
Watch these cookies closely. They brown quickly. I cooked mine for about 9 minutes and they were perfect.
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