White chocolate/macadamia/craisin holiday cookies

– Submitted by Elisabeth Fredericksen

 Some years ago, I adapted the Nestle Toll House Chocolate Chip Cookie recipe to an early version of this recipe. I ditched the brown sugar, chocolate chips, and walnuts and added white chocolate chips, macadamia nuts, and orange zest. This turned out pretty good.

Recently, I found an online recipe for the basic cookie and added dried cranberries (craisins) and orange zest. All these ingredients go together naturally, like a BLT! The craisins add a somewhat festive color holiday note and also contribute flavor and texture.


Makes 2 dozen

1/2 cup butter, softened                                                       

1/2 teaspoon baking soda

2/3 cup sugar                                                                                      

1 cup macadamia nuts, chopped

1 large egg                                                                                           

1 cup white chocolate chips

1 teaspoon vanilla extract                                                                

1 cup dried cranberries

1 cup plus 2 tablespoons Cairn Springs Trailblazer flour     

1 tablespoon orange zest


Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy.

Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts, white chocolate chips, dried cranberries, and orange zest. Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10–12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely.

Freeze option: Freeze cookies, layered between waxed paper, in freezer containers.

To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3–4 minutes.

Julia Baker