I know everyone is probably still full of turkey and pie, but I couldn’t help but post one of my favorite recipes just in time for the Christmas holiday season — White Chocolate and Pecan Cookies.
I made them many years ago, the ONLY time I’ve spent Christmas with a boyfriend (read about the details here), and I felt it necessary to bring a huge box of cookies to his family’s home. At his request, I made his favorite: white chocolate and macadamia nut cookies.
I used a recipe from the Hummingbird Bakery in London, and just replaced the pecans for macadamias (and simultaneously discovered how expensive they are).
- 2 sticks unsalted butter, at room temperature
- 1/2 cup sugar
- 1 cup packed light brown sugar
- 2 eggs
- 1/2 teaspoon pure vanilla extract
- 3 cups all purpose flour
- 1/2 teaspoon
- 1/4 teaspoon baking powder
- 3 1/2 oz. white chocolate, chopped
- 2/3 cup shelled pecans (OR macadamias, or almonds), chopped
Put the butter and sugars in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and cream until light and fluffy. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. Turn the mixture dow to slow speed and beat in the vanilla.
Add the flour, salt, and backing powder and mix well with until a smooth dough is formed. Stir in the chocolate and nuts until evenly dispersed.
Divide the dough in half and shape each half into a roll about 4 inches long and 1 1/4 inches wide. Wrap the rolls in plastic wrap and put them in the freezer to set completely for a couple of hours.
Preheat the oven to 325 degrees.
Remove the plastic wrap and cut the dough into disks about 1-inch thick. Arrange the cookies on the prepared baking sheets. Make sure that the cookies are spaced apart to allow for spreading while baking.
Bake in the preheated oven for 10-15 minutes, or until golden brown around the edges and quite flat. Let the cookies cool sightly on the sheets before transferring to a wire rack to cool completely.
…And try not to eat the entire batch yourself!