Ingredients
1 cup plus 2 tb. all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tsp vanilla
9 oz white chocolate with almonds coarsl, ey chopped
1 cup macadamia nuts coarsely chopped
Directions
Position two racks in top and bottom thirds of the oven and preheat to
375F. Lightly grease 2 baking sheets. Sift together flour, baking
soda and salt. In large bowl, using a hand-held mixer set at medium
speed, cream butter with the sugars for 2 to 3 minutes, until light
and fluffy. Beat in the egg and vanilla. Reduce speed and beat in the
flour mixture until just combined. Stir in the white chocolate and
macadamia nuts.
Using 1 Tbl. dough, roll dough into a ball between the palms of your
hands. Place the ball on the cookie sheet, leaving 1 inch between the
cookies. Repeat for each cookie. With moistened palm, slightly
flatten the cookies. Bake 9-12 minutes, until lightly golden.
Transfer the cookies to a wire rack and cool completely.
From Mrs. Fields Cookie Book
Servings: 30 cookies
Chunky White Chocolate Macadamia Nut Cookies Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert; Nut
The History of Recipes
It is possible to trace the history of written recipes far back into antiquity, certainly as far back into history as early Egypt, and possibly even further. Interesting though that is, generally, these old records were just very simple pictorial recipes for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history is a collection of tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius wrote some scripts detailing recipes enjoyed by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, something we still use today. Additionally, he recounts how the Roman chefs were skilled in the use of many spices, including a few that are still present in modern kitchens such as thyme, fennel and dill. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and herbs from Arab cuisine, including spices such as basil and coriander. The introduction of these new culinary ideas prompted an outbreak in publications on food, most of which are kept safe in private cookery archives. The arrival of television gave us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, allowing us all to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Chunky White Chocolate Macadamia Nut Cookies recipe.
