I am really honored and excited to be a part of this group of Bakers and Bloggers to participate in baking a Christmas Cookie Recipe each day for the first twelve days of December. Each one of us will choose from an extravaganza of Bon Appetit Cookies recipes My mission? Choose from all of these great recipes from Bon Appetit and keep up with all of these great bloggers.
Day 5
I've made it 5 days without making a serious change to a recipe (unless you call dunking a cookie in chocolate instead of drizzling) but I knew when I decided to make this recipe, I wouldn't be using Macadamia nuts.
So I substituted pecans which I think go much better in this recipe. It's a great cookie.
INGREDIENTS
3 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
3/4 cup sugar
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups dried cranberries (about 6 ounces)
1 1/2 cups white chocolate chips (about 8 1/2 ounces)
1 cup coarsely chopped roasted salted macadamia nuts (about 4 1/2 ounces)
PREPARATION
Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts.
For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 2 1/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 1 1/2 inches apart.
Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets. DO AHEAD: Can be made ahead. Store airtight at room temperature up to 2 days or freeze up to 2 weeks.
Andrea of Andrea's Recipes (honorary member and our founder but not participating this year)
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Judy of No Fear Entertaining
Kelly of Sass & Veracity
Michelle of Big Black Dog
RJ of Flamingo Musings
Sandy of At the Baker's Bench
- Posted using BlogPress from my iPhone
This one's on my list, too, but I haven't gotten around to getting macadamia nuts. I was thinking pecans, too. :-) These look yummy!
ReplyDeleteThey turned out great! I was tempted to avoid the macadamia nuts too, but broke down and bought some. Still haven't gotten to these yet, but I'm planning on it!
ReplyDeleteI really like the idea of using pecans in these. They're not on my list in part because I don't like macadamia nuts. (I don't particularly like white chocolate either.)
ReplyDeleteI would have subbed the Macadamia nuts for Pecans too which is a much better choice for this cookie!
ReplyDeleteIf I did this I would sub the macadamia for pecan too. Have tons of pecans. Now I may give it whirl!
ReplyDelete