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Quick entry. We just returned from a trip to Hawaii with Son #1 and wife. We had a wonderful time away from the gray and rain of Portland. I had gotten a bag of macadamia nuts to snack on but had a lot left over, hence the cookies
This recipe is from Allrecipes with a tweek, one of my favorite sites for recipes. These cookies were so yummy I wasn’t even able to get a picture before we gobbled them up. I highly recommend these!!
White Chocolate Macadamia Nut Cookies-Makes 4 dozen
- 1/2 cup butter, softened
- 1/2 cup butter flavored shortening
- 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 (or white chocolate chips)
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, shortening, 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 (I used more like rounded tablespoons) onto ungreased cookie sheets.
- Bake for 10 minutes in the preheated oven, or until golden brown.
In honor of Father’s Day I decided to do some real cooking. I enjoyed cooking something that didn’t come from a box, but man I forgot what a mess it makes! On the menu: Pecan Crusted Salmon, roasted potatoes, peas and for dessert-Coconut Cream Meringue Pie. I always have a problem with meringue pies–weeping and beading. Only once did I have a successful pie. I found the recipe for Never-Fail Meringue at Allrecipes and decided to give it a try. I will have to let you know tomorrow if it works.
Who would think something so “ewww” would make something so “yummm!” This is my favorite banana bread recipe and it makes a large, moist loaf. I always get compliments and asked for the recipe. Of course it helps having fresh pecans and not the rancid store-bought ones. That reddish color is not natural!!! Walnuts are a good substitute. Another hint: if you do not have enough bananas you can add applesauce to make up the difference. I wonder what the bread would taste like with all applesauce? Anyway, here is the recipe,enjoy.