Yesterday, I made the delicious Macadamia Nut Shortbread Cookies that I like so much. They are already packed and put away in the freezer for the Christmas Open House.
I used to roll them into logs, refrigerate, then slice to bake. Last year, I scooped and then rolled each portion into a ball and rolled it in sanding sugar. I like the results so much that I did it that way this year, as well.
Rolled in sugar on the left, scooped and ready to roll on the right.
I chipped white chocolate bars with my handy dandy chocolate chipper and added those to the cookies, too.
I doubled the recipe and it made about 100 cookies…not counting the ones we ate…
This is a rich, buttery cookie. Even richer with the addition of white chocolate. You could leave the coating of sugar off, but I think they need that sparkle for the party!
They freeze well. While a little fragile fresh from the oven, they firm up as they cool and pack well in plastic freezer containers between waxed paper sheets.
Recipe: Macadamia Nut Shortbread Cookies
~~Rhonda
One Comment
Ohh,white chocolate macadamia nut cookies are my favorite,I bet these are just as tasty,They look so pretty with the sugar!