Macadamia Raspberry White Chocolate Cookies Recipe - Allrecipes.com
Macadamia Raspberry White Chocolate Cookies Recipe

Macadamia Raspberry White Chocolate Cookies

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"These are great and freeze well."

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Ingredients Edit and Save

Original recipe makes 42 cookies Change Servings
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Directions

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Cream butter and sugars. Add egg and beat in. Add vanilla and raspberry jam. Mix well.
  3. Mix together flour and baking soda. Gradually add flour mixture to batter. Stir in nuts and chips.
  4. Drop by rounded teaspoonfuls onto lightly greased cookie sheets, about 2 inches apart. Bake for 8 - 10 minutes. Don't overbake. Cool on racks.
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Reviews More Reviews

Most Helpful Positive Review
Apr 08, 2004

I increased sugar to 1/3 cup PLUS 2 T. I also waited and added the jam very last. I only swirled it in lightly so that cookies would not be the blueish-green mentioned previously. Did not use the macadamia nuts at all. I used a 3 T. cookie scoop and got 1 dozen LARGE cookies. They were extra yummy. I was trying to copy the cookies at Disneyland bakeries...pretty close.

 
Most Helpful Critical Review
Dec 20, 2008

Though these cookies tasted good the color is not appealing at all. I suggest that you put in that you must use a spoon to mix the jam in to swirl the dough instead of using a mixer.

 

26 Ratings

Mar 30, 2006

i think this is a good recipe.. my boyfriend loves it :) but i think the key point in making the cookies is that do NOT mix the jam too well into the dough--- i added the jam at last and just mix it a bit..didnt blend it comepletly with the dough. that prevent the cookies from becoming greenish blue!!

 
Jul 13, 2003

The dough looked green, and I also didn't bake them; but I was glad I did. They are so tasty. They baked up light brown, and you could taste the raspberry. They were a hit, and I will definitely put this recipe with my favorite cookies. Mine were not flat. I used only about a half teaspoon per cookie .. also like a ball. Thanks.

 
Jul 13, 2003

These cookies are wonderful...they didn't last very long in the cookie jar!

 
Jul 22, 2011

I also folded the jam in last and did not mix well. Huge hit at the church bake sale today, one of the first things to sell. Absolutely will make again.

 
Jul 15, 2003

It was very easy to make, however the were flat in taste. I don't think I would make them again. Carrie, Langley, BC - Canada

 
May 23, 2003

I prefer my regular recipe (w/o raspberry), but these were popular. They were a little flat and stickier than I would have liked, they were also bluer than pink. However, I was asked for the recipe.

 

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Nutrition

  • Calories
  • 205 kcal
  • 10%
  • Carbohydrates
  • 23 g
  • 7%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 97 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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