Macadamia-Raspberry Cookies with White Chocolate Chips
Preheat oven to 350 degrees.
Line 2 cookie sheets with parchment paper.
1 ½ cups flour
1 teaspoon baking soda
¼ teaspoon salt
1/3 cup butter
1/3 cup packed brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla
1 large egg
¼ cup raspberry jam - warmed and pressed through a seive to get rid of the seeds, if needed
1 cup white chocolate chips
1 cup macadamia nuts, chopped
In a small bowl, combine flour, baking soda and salt. Set aside.
In a mixing bowl, cream together 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 white chocolate chips and nuts.
Drop by tablespoonfuls onto prepared pans, about 2 inches apart. Bake for 8 – 10 minutes. Do not overbake. Transfer to wire racks to cool.
For an added treat:
2 Tablespoons raspberry jam - warmed and strained (if seeded)
1 cup powdered sugar
Few drops of milk
A drop or two of red food coloring, if desired
Combine ingredients and drizzle on top of cooled cookies
Makes 2 dozen cookies