Macadamia & Cranberry American Cookies
These white chocolate cranberry and macadamia nut cookies are a delightful blend of sweet and tart flavors, with a rich buttery texture that melts in your mouth. Packed with chunks of chocolate, nuts, and fruit, each bite offers a satisfying crunch and a burst of festive flavors. These cookies are perfect for sharing with loved ones or as a special treat for yourself.
— Constant Cookbook
Ingredients
- 3 x 200g/7oz white chocolate bars, chopped
- 200g butter
- 2 eggs
- 100g light muscovado sugar
- 175g golden caster sugar
- 2 tsp vanilla extract
- 350g plain flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 100g dried cranberries
- 100g macadamia nuts , chopped
Instructions
- Heat oven to 180C/160C fan/gas 4. Melt 170g of the chocolate, then allow to cool. Beat in the butter, eggs, sugars and vanilla, preferably with an electric hand whisk, until creamy. Stir in the flour, baking powder, cinnamon and cranberries with two-thirds of the remaining chocolate and macadamias, to make a stiff dough.
- Using a tablespoon measure or a small ice-cream scoop, drop small mounds onto a large baking dish, spacing them well apart, then poke in the reserved chocolate, nuts and berries. Bake in batches for 12 mins until pale golden, leave to harden for 1-2 mins, then cool on a wire rack.
- To freeze, open-freeze the raw cookie dough scoops on baking trays; when solid, pack them into a freezer container, interleaving the layers with baking parchment. Use within 3 months. Bake from frozen for 15-20 mins.
Cook Time
12M
Prep Time
PT20M
Yield
Makes 55
Nutrition
- Calories: 149 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 18 grams carbohydrates
- Sugar Content: 13 grams sugar
- Protein Content: 2 grams protein
- Sodium Content: 0.14 milligram of sodium
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