White Chocolate Nut Cookies

By Griffin Wetzstein:
The white chocolate nut cookie recipe combines two of the most popular ingredients in modern cookie making; macadamia nuts and white chocolate!

Ingredients

1 stick (1/2 cup) salted butter, softened

1/2 cup shortening

1.2 cup granulated sugar

1/2 cup packed brown sugar

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1/2 teaspoon salt

6 squares (1 ounce each) white baking chocolate, coarsely chopped

1/2 cup coarsely chopped macadamia nuts, toasted

Additional granulated sugar for rolling

Hardware

Whisk

Large bowl

Medium bowl

Cookies sheets

Mixer

Step 1: In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt; set aside.

Step 2: In a large bowl, cream together the butter, shortening, and sugars, with an electric mixer set on medium-high speed for 30 seconds.

Step 3: Gradually add the flour mixture to the creamed mixture.

Step 4: Stir in the white chocolate and nuts.

Step 5: Refrigerate for 1 hour.

Step 6: After 1 hour remove dough from refrigerator and preheat oven to 400 degrees F.

Step 7: Roll dough into 1-inch balls.

Step 8: Dip each ball halfway in water, then in granulated sugar.

Step 9: Place each ball sugar side up 2 inches part on ungreased cookie sheets; flatten slightly.

Step 10: Bake for 8-10 minutes or until golden brown. Immediately transfer cookies to a cooling surface.

Makes 60 cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

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For some great tasting biscotti recipes visit http://kicked-up-cookie-recipes.com/biscotti-recipes.html

For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/

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White Chocolate Rasberry Cookies

By Christine Szalay Kudra:
Everyone loves cookies. They are small, portable, and sweet. White chocolate and raspberries seem to be made for each other. Why not combine them all and make white chocolate raspberry cookies? It may sound decadent, but you only live once, right? Close your eyes and imagine… the first bite. Your teeth break through the light crispness of the cookie and sink into the soft inner portion of the cookie.

The cookie bite fills your mouth with texture and flavor. The brightness of the raspberry bursts on your tongue, mixing sweetness with a touch of tartness. The creamy white chocolate takes over, mixing with the raspberry, smoothing it out. The crumbly cookie adds in a wonderful chewy texture. Sounds wonderful, does not it? It makes you want to run right out to the store and get the ingredients so you can mix up a batch right now.

It may be unusual to use fresh fruit in a cookie recipe, but why not do it? The raspberries add a uniqueness to this recipe that you do not normally find in a cookie made with dried fruits. You might be able to use frozen raspberries, but they may end up being too soggy. Fresh is best. They will be in season before you know it. Look at your local farmer’s market or roadside farm stand for the best raspberries. If you can stop yourself from eating them all before you get home, make the cookies. Serve them with tea, vanilla ice cream or just enjoy them on their own. They would be perfect for a tea party, a shower, potluck, or other get together. You can even increase the decadence and add some macadamia nuts if you really want to push the envelope. Everyone will want your recipe, so go ahead and make a few copies and keep them with you. Once everyone tastes these cookies, you will be the one everyone turns to for great cookies.

Recipe for White Chocolate Raspberry Cookies

Serve these colorful, rich cookies with tea for a real treat.

What You Need

* 8 Tablespoons (1 stick) unsalted butter
* 1/2 cup brown sugar, packed
* 1/2 cup granulated sugar
* 1 large egg
* 3/4 teaspoon vanilla
* 1 Tablespoon heavy cream
* 1/2 teaspoon baking soda
* 3/8 teaspoon salt
* 3 Tablespoons cornstarch
* 1-1/3 cups flour
* 4 to 5 ounces white chocolate, broken into small chunks
* 1/2 cup fresh raspberries, washed and dried

How to Make It

Preheat your oven to 375 degrees Fahrenheit.

Cream both sugars and the butter together with your mixer. Beat in the egg, the vanilla, and cream. Mix in salt, baking soda, and cornstarch. Add flour and stir in until just blended. Fold in white chocolate chunks.

Using tablespoons, drop dough onto baking sheets lined with parchment paper.

Slice raspberries in half or in quarters, depending on how much you want to add to each cookie and the size of the raspberries. Gently press the raspberry pieces into your cookie dough.

Bake in the oven for 12-13 minutes. Transfer finished cookies to a wire rack for cooling.

Fruit is a major ingredient in many Mexican recipes. Take a look at some recipes and see what you may want to make. Mexican desserts offer many opportunities to use fresh fruit of all kinds in your cooking. Try some as a treat for your family.

MexicanDessertRecipes.net The Sweet Side of Mexican Food

Article Source: http://EzineArticles.com/?expert=Christine_Szalay_Kudra