White Chocolate & Macadamia Cookies

Its amazing how we relate things to people. To me, Macadamia nuts is and will always be associated to my good friend and colleague S. No, we have't eaten them together, I haven't even seen her eat one..yet, every time I think of macadamia nuts, I'm transported back to those gud old days and our bond. 


 

Well, years back,  S had returned from a trip to Australia and ever since raved about Macadamia  nuts. I'm sure we all heard more about these nuts than the Opera house or the Harbor bridge or any other aspect of her trip. So later, when I decided to move to Sydney, though S was saddened  that I wouldn't be in the next cubicle anymore, she found solace in the fact that I was moving to the land of  Macadamias :)


So this cookie is dedicated to her & all the wonderful times that I have spent with her. With this dedication I'm hoping she will forgive me for not getting her any macadamia nuts when I visited her last year ..LOL.

Its a rather easy recipe, but tastes divine - its chewy and crunchy at the same time. Gets ready in a jiffy and vanishes from the cookie jar at an even faster rate.




Butter                         -             125 gm 
Brown Sugar                -             1 cup
Egg                             -             1
Vanilla Essence             -             1 tsp
Flour                           -             1 cup
Self Raising Flour          -             1 cup
White Chocolate Bits    -             1 cup
Macadamia nuts            -              1 cup (Halved)
Water                         -             About 1/4 cup


Cream butter and sugar till light and fluffy. Add egg and vanilla essence and beat well. Add the sifted flour and mix well. Stir in white chocolate bits and the macadamia nuts to this mixture adding a little water to make the mixture easier to manage.


Drop a spoonful of this mixture on a greased cookie tray, leaving ample space between each cookie mixture giving it some room to spread. Flatten each cookie with a fork  and bake at 175 degrees for 15 minutes till they are slightly golden and firm to touch. Leave on the tray for a few minutes before transferring to a wire rack to cool. If you  prefer soft chewy cookies, under bake them by a minute or so and transfer it from the cookie sheet as soon as they are out of the oven. It makes about 15-18 cookies.