Christmas season automatically means baking cookies for me! This year instead of cookies that my mom and I usually make, I threw in these bad boys: white chocolate cranberry macadamia nut cookies.
Is your mouth watering? It should be. They’re incredible! And they fit in perfectly with Christmas because of the colors. Don’t you think?
I got the recipe from my labor ad delivery instructor. She made them last year for baskets we made for nurses on the floor about a year ago. And I haven’t forgotten about them!
I highly suggest that you make these very soon. Or now. Whatever is best for you 🙂
White Chocolate Cranberry Macadamia Nut Cookies
(Makes about 50 cookies)
3 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1 c. (2 sticks) unsalted butter, room temperature
1 c. packed brown sugar
3/4 c. granulated sugar
1/2 tbsp. each of vanilla extract and almond extract
1 1/2 c. dried cranberries
1 1/2 c. white chocolate chips
1 c. coarsely chopped macadamia nuts
Preheat oven to 350 degrees. Line at least 2 baking sheets with parchment paper.
Combine the first 3 ingredients in a bowl.
With a stand or electric mixer, beat the butter until fluffy. Then add the sugars and cream together. Beat in eggs one at a time, then the extracts.
Slowly add the dry ingredients and beat until just blended. Fold in cranberries, white chocolate chips, and nuts.
Drop dough by level tablespoonfuls onto your cookie sheets, about 1.5″ apart. Or use your fingers and make the balls of dough a little smaller than golf balls.
Bake cookies until just barely golden, about 12-15 minutes (depending on your oven), switching the sheets halfway through.
Cool cookies before serving if you can wait that long!