Macadamia Nut Cookies
- 1 c Butter or margarine;
- -softened
- 3/4 c Sugar
- 3/4 c Parcked brown sugar
- 2 Eggs
- 1 ts Vanilla
- 2 1/4 c All-purpose flour
- 1 ts Baking soda
- 1 ts Salt
- 2 Jars (3 1/2 oz) macadamia
- -nuts, chopped
- 2 c Chocolate chips; 12 oz.
- 1 c Vanilla baking chips; 6
- -ounces
In a mixing bowl, cream butter and sugars. Add eggs and vanilla; beat on
Medium speed for 2 minutes. Combine flour, bakin soda and salt; add to
creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and
refrigerate several hours or overnight. Drop by tablespoonfuls 2 inches
apart onto ungreased baking sheets. Bake at 375 F. for 10-12 minutes or
until golden brown. Cool on pans for 1 minute before removing to wire
racks; cool completely Yield: about 6 dozen cookies. Editor's Note: 2 cups
of chopped almonds may be substituted for the macadamia nuts. MC formatting
by bobbi744@sojourn.com
NOTES : Submitted to magazine by Mary Gaylord, Balsam Lake, Wisconsin
Recipe by: Taste of Home Magazine, April/May '97, p. 38
Posted to MC-Recipe Digest V1 #834 by Roberta Banghart
on Oct 09, 1997
Medium speed for 2 minutes. Combine flour, bakin soda and salt; add to
creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and
refrigerate several hours or overnight. Drop by tablespoonfuls 2 inches
apart onto ungreased baking sheets. Bake at 375 F. for 10-12 minutes or
until golden brown. Cool on pans for 1 minute before removing to wire
racks; cool completely Yield: about 6 dozen cookies. Editor's Note: 2 cups
of chopped almonds may be substituted for the macadamia nuts. MC formatting
by bobbi744@sojourn.com
NOTES : Submitted to magazine by Mary Gaylord, Balsam Lake, Wisconsin
Recipe by: Taste of Home Magazine, April/May '97, p. 38
Posted to MC-Recipe Digest V1 #834 by Roberta Banghart
