Best 2 Macadamia Raspberry White Chocolate Cookies Recipes
Embark on a delightful baking adventure as we delve into the creation of delectable macadamia raspberry white chocolate cookies. These cookies promise an explosion of flavors and textures that will tantalize your taste buds. With a chewy, tender center and a crispy exterior, each bite offers a symphony of sweet and tangy notes, complemented by the richness of white chocolate and the crunch of macadamia nuts. Join us on this culinary journey as we explore the secrets of crafting these heavenly treats, ensuring you become a master baker in your own kitchen.
Here are our top 2 tried and tested recipes!
MACADAMIA RASPBERRY WHITE CHOCOLATE COOKIES
These are great and freeze well.
Provided by Barbara Sepples
Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut
Yield 21
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Cream butter and sugars. Add egg and beat in. Add vanilla and raspberry jam. Mix well.
- Mix together flour and baking soda. Gradually add flour mixture to batter. Stir in nuts and chips.
- Drop by rounded teaspoonfuls onto lightly greased cookie sheets, about 2 inches apart. Bake for 8 - 10 minutes. Don't overbake. Cool on racks.
Nutrition Facts : Calories 204.5 calories, Carbohydrate 23 g, Cholesterol 18.9 mg, Fat 11.9 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 5 g, Sodium 96.9 mg, Sugar 15.4 g
MACADAMIA-RASPBERRY COOKIES WITH WHITE CHOCOLATE CHIPS
Make and share this Macadamia-Raspberry Cookies With White Chocolate Chips recipe from Food.com.
Provided by SashasMommy
Categories Drop Cookies
Time 25m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350*F (175*C).
- In small bowl combine flour, baking soda and salt.
- Set aside In mixing bowl, cream butter and sugars until light and fluffy.
- Add egg and beat well.
- Add the vanilla and raspberry jam, mixing well.
- Stir in the flour until just mixed.
- Stir in nuts and chips.
- Drop by tablespoonfuls onto lightly greased baking sheets, about 2-inches apart.
- Bake for 8 to 10 minutes.
- Do not over bake.
- Transfer to wire racks to cool.
- Store in airtight container.
Tips:
- Properly measure your ingredients. Use a kitchen scale for precise measurements, ensuring the accuracy of your recipe.
- Use room-temperature butter. This will help your cookies spread better and give them a chewier texture.
- Chill your dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake your cookies at the right temperature. The ideal temperature for baking these cookies is 350°F (175°C).
- Don't overbake your cookies. Keep a close eye on them and remove them from the oven as soon as the edges are golden brown and the centers are just set.
- Let your cookies cool completely before enjoying them. This will allow the flavors to develop and the cookies to firm up.
Conclusion:
These macadamia raspberry white chocolate cookies are a delightful treat that is perfect for any occasion. With their chewy texture, sweet and tangy flavor, and crunchy macadamia nuts, these cookies are sure to be a hit. Whether you are enjoying them as a snack, dessert, or gift, these cookies are sure to bring a smile to your face. So, preheat your oven and get ready to indulge in these delectable macadamia raspberry white chocolate cookies!
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