-
-
My review
White Chocolate Macadamia Nut Cookies III
Levee
"I was served this cookie at a restaurant in Springfield, MO during a business conference. Went home and made up this recipe which has been a hit at any church gathering when I take them...better than the one I had at the conference."
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 122Original recipe yields 48 servings (4 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
- Bake for 10 minutes in the preheated oven, or until golden brown.
You might also like
Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 765989 Ratings
-
-
-
-
-
Most helpful positive review
3/16/2008
Sooo delicious! I followed the advice of other reviewers and used 1/2 butter and 1/2 shortening. They turned out perfectly! I also substituted the almond extract with vanilla extract since I ...
Most helpful critical review
6/29/2010
I was disappointed by these cookies! They turned out the right texture but they were tasteless. I was irritated that I wasted 7$ on the nuts for this not to go as planned. I like the recipe o...
Most helpful
Most positive
Least positive
Newest
3/16/2008
Sooo delicious! I followed the advice of other reviewers and used 1/2 butter and 1/2 shortening. They turned out perfectly! I also substituted the almond extract with vanilla extract since I ...
8/24/2007
So good! I read most of the reviews and was really confused as to what to expect. Half of them said the cookies came out really cakey and puffy, and the other half said they were too flat. I don...
5/12/2003
The BEST. Better than any cookie I have made yet. Made the recipe as is. Which I suggest as butter adds alot to the richness of the cookie. No problem with spreading. Do not soften butter too mu...
3/5/2012
These came out great, I followed the recipe to the letter and it came out just like the photo. Crispy crust and chewy insides. If your having issues with the cookies I'd recommend you check you...
7/30/2003
I've made these cookies four times now and they are always a tremendous hit. The last time I modified the recipe based on some of the reviews here. I replaced half the butter with butter flavo...
3/10/2002
I made these cookies on a lazy Sunday afternoon, they mix up quick and easy. I read other reviews talking about the cookie "spreading" so I did 2 things to prevent this. First, I made sure to al...
12/3/2007
I made these Saturday and had 2 requests for the recipe in my inbox on Monday morning. My switches: - 1/2 cup butter, 1/2 cup shortening - 1 tsp vanilla, no almond - 3/4 bag of white choc chip...
12/28/2005
Some of the best cookies ever! I made them into bars, and way undercooked them so they would be soft, and a little chewy. I've been searching for this recipe for years - Got it!!!
9/6/2005
I made this recipe without the almond extract (doubled the vanilla) and they were delicious. I found these cookies to be quite sweet with the amount of sugar called for and wouldn't add any more.