I finally made Foodbuzz Top 9! YAY! Thank you all for helping me get there! I know my photos are far from the best, but I’ve come a long way and know I still have a ways to go. I joined Foodbuzz in September of 2010 but it wasn’t until about that time last year that I really started trying to take better pictures of my sweets. J I woke up Sunday morning thinking I was April fooled! L But I was so happy to see that it was no joke! J
On to the cookies, I’ve made white chocolate macadamia nut cookies before, although they were enjoyed by “My Love” I decided to try a different recipe and I like this one better. Also to jazz up the cookies a bit for Easter which is coming up this Sunday on my late Grandfather’s birthday; I decided to add white chocolate M&M’s for the pastel colors. But I do think they helped make a difference in the taste as well.
Also I would like to send a special Thank You out to Anna from Crunchy Creamy Sweet and Lacy from NY City Eats for presenting me with 2 Versatile Blogger Awards!!
Both Anna and Lacy’s blogs inspire me and I visit them almost daily to see what they have cooking and/or bakingJ…I think you should too… so click on the links above to see what amazing recipes and pictures they have!
Anna actually has a giveaway going on right now, so visit her site to check it out Crunchy Creamy Sweet.
You can click here to see my 1st ever Versatile Blogger Award.
Thanks again Anna and Lacy!
Ingredients:
1 cup plus 2 tablespoons all purpose flour
1/2 teaspoon baking soda
1/2 cup butter, room temperature
2/3 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup chopped macadamia nuts
1 cup white chocolate M&M's
Directions: Preheat oven to 350 degrees F.
Line a cookie sheet with parchment paper and set aside.
In a small bowl sift the flour and baking soda together and set aside.
In a medium bowl cream the butter and sugar until light and fluffy. Beat in egg and vanilla.
Gradually add the flour mixture to the creamed mixture and mix well until combined. Mix in the nuts and M&M's.
Drop by teaspoonfuls 2 inches apart onto the lined cookie sheet.
Bake for 10-12 minutes or until the edges has golden.
Cool for 2 minutes on the cookie sheet, before transferring to a wire rack to cool completely.
*Makes a lil over a dozen*
Recipe adapted from: Taste of Home Baking Classics
