[gdpr_privacy_tools]

Please, Never Hesitate to Reach Out

Running a studio can be complicated, and the policy pages are definitely there to help. But no matter what you have questions or concerns about, you’re more than welcome to simply drop me a line. I’m here for you!

Elise’s Macadamia Nut Cookies*

  • 1 cup (two sticks) unsalted butter, softened
  • 1 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 teaspoons rum or brandy (optional, but adds to the tropical vibe)
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup white chocolate chips
  • 1 cup macadamia nuts, chopped into coarse pieces

Preheat the oven to 375 degrees (F)

Put the macadamia nut chunks in a dry skillet over medium heat, and toss or stir them until golden and fragrant. Set them aside and turn off the stove.

Cream the butter and sugar, then add the eggs, vanilla, rum or brandy, baking soda, and salt. Continue beating the mixture until fluffy and even.

Add the flour, nuts, and white chocolate and stir until just barely combined.

Line a sheet pan with parchment paper and drop the dough by spoonfuls, leaving enough space between drops that the cookies can spread to double.

Bake for 9-11 minutes, and then cool until firm enough to pick up.

*Not legal advice or policy of any sort. Just a recipe, like all the others on this site.