[bg_collapse view=”button-orange” color=”#4a4949″ expand_text=”Show More” collapse_text=”Show Less” ]

I made these today and they were a hit, maybe I will add a few more Macadamia nuts next time…

Recipe by: Mary

Prep: 15m

Cook: 10m

Ready In: 45m

Recipe yields: 48 cookies

Ingredients:

• 1 cup butter, softened
• 3/4 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup coarsely chopped macadamia nuts
• 1 cup coarsely chopped white chocolate

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.
3. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts.
4. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture.
5. Mix in the macadamia nuts and white chocolate.
6. Drop dough by teaspoonfuls onto ungreased cookie sheets.
7. Bake for 10 minutes in the preheated oven, or until golden brown.

[/bg_collapse]

[bg_collapse view=”button-orange” color=”#4a4949″ expand_text=”Show More” collapse_text=”Show Less” ]

These cookies remind me so much of Christmas,

I had to call mom to find out what they were called, as it has been quite a while since I’ve had (or seen) them. Thank goodness for YouTube, as I used it to find the recipe and found 2 different methods. I think I will amalgamate versions 1 and 2 from YouTube, then learn how to make them myself…

Preheat the oil to 350°F|176°C – 365°F|185°C – be sure to manage the oil throughout the cooking as the temperature may change.

Ingredients:
Recipe options

1. 1. This is the first video I watched on YouTube for this: https://www.youtube.com/watch?v=XNM0hm59CYA
      • 1c Whole Milk
      • 2 tsp vanilla
      • 2 Tbsp powdered sugar
      • 2 eggs
      • 1 c whole wheat flour

1. 2nd Option, just thrown together…

• 2 Eggs
• 1c Milk
• 1 tsp Vanilla
• 1c sifted all purpose flour
• 1 tbsp white sugar
• 1/4 tsp salt

Method:

• Mix together ingredients
• Mix wet ingredients first (beat well), mix dry ingredients separately (Option 1)
• Whisk or blend wet ingredients then add to dry mix (whisk, fairly liquidy until smooth)(Again Option 1)
• Pre heat iron in oil (it has to be really hot else the batter sticks) – min 2 minutes
• Shake off excess oil
• Dip into batter but not submerged (just into the batter but not under the batter – don’t cover it, just before it goes over the top – 1 post says 1/4″ from the top)
• Then set iron back into the oil
• Sometimes they leave the iron and float, if that happens you can leave the resette in the oil and prepare the iron for another batch and redip it
• Having watched the video, I think that you should separate the batter from the iron and dip as many as will fit without overlapping
• Reheat iron 20 seconds to 1 minute before dipping the next one
• Each one should cook approx 30 seconds – once complete, remove them and set them on paper towels then a cooling tray (someone used their broiler pan for this with the rack and it worked well)
• Don’t put the powdered sugar on too soon, they need to cool first else they will absorb the powdered sugar
• Sprinkle with powdered sugar

[/bg_collapse]