Well, look at this…a new blog post! And one with a recipe to boot. I know what you’re thinking, and you’re right! It’s about dang time for a new recipe post!! There’s no real good excuse for my silence as of late other than just the ordinary busyness of life. So, I’ll skip the long stories and get down to the good stuff.
And hopefully, this is just the start of regular postings once again. I just uploaded photos for 10 new recipes, so there’s plenty of good stuff to come. Thanks for your patience with me.
Now, on to some truly awesome cookies! My six year old and I whipped up these delicious pieces of heaven during a special mama-daughter day. We were thrilled with the way they turned out. The taste was out of this world, but the texture also turned out just so perfectly. The cookies have a nice, crispy exterior with a soft, melt-in-your-mouth inside. These definitely rank up in the top 5 or so cookies I’ve ever made. (And that’s got to be saying something, considering we really like cookies around this house!!)
Citrus White Chocolate & Macadamia Cookies
- 1/2 c. butter
- 3/4 c. sugar
- 1/2 t. lemon extract*
- 1/2 t. lime extract*
- 1 egg
- 1 c. flour
- 1/2 t. baking soda
- 1/2 t. salt
- 1 c. white chocolate chips
- 1 c. chopped macadamia nuts
1. Beat the butter, sugar and extracts together until creamy fluffy. Add the egg and beat until combined.
2. In a separate bowl, stir together the flour, baking soda and salt. Add to the mixing bowl and beat just until combined. Stir in the white chocolate chips and macadamia nuts by hand. (Note: you may have to use your hands to get the chips and nuts thoroughly incorporated into the dough.)
3. Drop the dough by tablespoonfuls onto a baking sheet and bake at 375 degrees for about 10 minutes, until set and lightly golden brown on the bottoms. Cool on a wire rack, if you can wait that long.
We ended up with 20 cookies, which if I’m being honest, is not nearly enough, so you may want to double the recipe.
*Ordinarily the extracts wouldn’t be my go-to as I’d prefer to use freshly squeezed juice. However, since I was baking with a 6 year old who really wanted her cookies to turn out, I didn’t feel like doing too much experimenting. If I was going to use the juice, I’d probably do a 1/4 cup of each and up the dry ingredients a bit. Feel free to experiment…and if you do, please let me know what worked for you!