Thursday, December 2, 2010

A Cookie a Day, Day 4

Day 4

Recipe by Chef Eddy

Dixie Crystals:

Cranberry & White Chocolate Macadamia Nut

Cookies prep time :10-15 minutes
yield :2 dozen cookies
baking/cooking time :10-12 minutes

2-1/4 cups all-purpose flour, preferably unbleached
1/2 teaspoon baking soda
2 sticks butter, unsalted; soft at room temperature
3 Dixie® Redi-Measure Light Brown Sugar pouches (3/4 cup)
1/2 cup Dixie® Extra Fine Granulated Sugar
1 egg, large
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon salt
12 oz bag white chocolate chips
3/4 cup macadamia nuts
1/2 cup dried cranberries

1. Preheat oven to 375°F.
2. Sift together the flour and baking soda and set aside.
3. Mix the butter until very light and fluffy.
4. Add the brown sugar contents of the Redi-Measure pouches and extra fine granulated sugar and mix until very smooth and fluffy.
5. Add the egg and yolk and mix to combine well.
6. Add the vanilla extract and salt.
7. Add the flour mixture all at once to the creamed mixture.
8. Blend until just combined. Do not over-mix!
9. Stir in chocolate chips, nuts and dried cranberries until just combined.
10. Using a small ice cream scoop drop the cookie batter on parchment lined or lightly buttered cookie sheets.
11. Place in the oven and bake until the cookies are set in the center, about 10-12 minutes or until light golden.
The center of the cookies will firm once cool.

Baking Tip: Use real white chocolate chips for best results!"

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