Michelle
01-06-2002, 07:08 PM
My mom made these on Christmas, and they were soooo good. Here is the recipe:
Prep Time: 30 minutes plus cooling
Bake Time: about 15 minutes per batch
Makes about 2 dozen cookies
2 1/2 cups all-purpose flour
3/4 cup butter or margarine (1 1/2 sticks), softened
3/4 cup granulated sugar
1/2 cup packed dark brown sugar
3 tablespoons corn syrup
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
12 ounces white chocolate, Swiss confectionery bar, or white baking bar,
coarsely chopped
1 jar (6 1/2 ounces) macadamia nuts, chopped (about 1 1/2 cups)
1 1/2 cups dried tart cherries
1. Preheat oven to 325 degrees. In large bowl, with mixer at medium speed, beat flour, butter, sugars, corn syrup, vanilla, baking soda, salt, and eggs until blended, occasionally scraping bowl with rubber spatula. With spoon, stir in white chocolate, macadamia nuts, and dried cherries.
2. Drop mixture by slightly rounded 1/4 cups, 3 inches apart, onto ungreased large cookie sheet. Bake cookies 15 to 17 minutes or until lightly browned. Transfer cookies to wire rack to cool. Repeat with remaining dough. Store cookies in tightly covered container at room temperature up to 3 days, or in freezer up to 3 months.
Enjoy! :hearts:
Prep Time: 30 minutes plus cooling
Bake Time: about 15 minutes per batch
Makes about 2 dozen cookies
2 1/2 cups all-purpose flour
3/4 cup butter or margarine (1 1/2 sticks), softened
3/4 cup granulated sugar
1/2 cup packed dark brown sugar
3 tablespoons corn syrup
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
12 ounces white chocolate, Swiss confectionery bar, or white baking bar,
coarsely chopped
1 jar (6 1/2 ounces) macadamia nuts, chopped (about 1 1/2 cups)
1 1/2 cups dried tart cherries
1. Preheat oven to 325 degrees. In large bowl, with mixer at medium speed, beat flour, butter, sugars, corn syrup, vanilla, baking soda, salt, and eggs until blended, occasionally scraping bowl with rubber spatula. With spoon, stir in white chocolate, macadamia nuts, and dried cherries.
2. Drop mixture by slightly rounded 1/4 cups, 3 inches apart, onto ungreased large cookie sheet. Bake cookies 15 to 17 minutes or until lightly browned. Transfer cookies to wire rack to cool. Repeat with remaining dough. Store cookies in tightly covered container at room temperature up to 3 days, or in freezer up to 3 months.
Enjoy! :hearts: