I can’t type much right now because I’m supposed to be making dinner, but here’s one last cookie recipe for today. This recipe is less complicated than the previous one and should satisfy a raspberry white chocolate craving. The catch is, you have to have some fresh raspberries on hand. We usually don’t, but today we did and I was surprised to find how well they worked in cookies. I think dried cranberries, cherries or blueberries would be good too.
One Bowl White Chocolate Macadamia Raspberry Cookies
8 tablespoons unsalted butter (1 stick), softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
3/4 teaspoon vanilla
1 tablespoons heavy cream
1/2 teaspoon baking soda
1/4 teaspoon salt plus an extra 1/8 tsp
3 tablespoons cornstarch
1 1/3 cups flour
2/3 cup lightly salted macadamia nuts, barely chopped
4-5 ounces white chocolate, cut into chunks (I used Bakers)
1/2 cup (more or less) fresh raspberries , washed and dried
Preheat oven to 375 degrees F.
Cream butter and both sugars with an electric mixer. Beat in eggs, vanilla and cream, then beat in baking soda, salt and cornstarch. Add flour and stir just until blended. Stir in nuts and white chocolate. Drop dough by rounded tablespoons onto a parchment lined baking sheets.
Carefully slice raspberries into halves or quarters – this will vary, depending on how much raspberry you want in your cookies and how large your raspberries are. Gently press pieces of raspberry in cookie dough rounds
Bake for 12-13 minutes. Transfer to a wire rack to cool.
Makes 2 dozen