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White Chocolate Rasberry Cookies
Nb persons: 0
Yield: 2 dozen
Preparation time:
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| I AGREE! they are sooo goooood try this, with or without nuts, whatever u prefer | |
| 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 |
| 1/2 cup (more or less) | fresh raspberries, washed and dried |
1. Preheat oven to 375 degrees F.
2. 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.
3. 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
4. Bake for 12-13 minutes. Transfer to a wire rack to cool
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